German Wintergang Pizza with Kale and Mett Sausage
When it’s cold outside in Germany, that means one thing: it's finally kale season! You don’t have to be in Germany to enjoy this highly nutritious, tasty green, and what better way to enjoy it than on a pizza? This hearty, deep-dish pizza also has chopped-up Mett sausages – also called Mettwurst – which is a German sausage that’s typically made from raw ground pork( and sometimes finely chopped beef), which is then cured and cold smoked or air-dried, depending on the region. No Mett on hand? No problem – spiced brats are a great substitute. We have to admit, we weren’t the first to discover that kale and Mettwurst make a great flavor combo, as traditionally, you’ll find kale in a hearty stew with Mett sausages and a dab of mustard. It’s a classic German stew (and probably the best thing to warm you up on a cold night), and plays a big role in “Wintergang,” an ancient German tradition.” For Wintergang, all winter long, groups of friends meet up in the cold, frosty woods and go on winter walks, which include occasionally stopping for shots of schnapps and a “Boßel” match (a game similar to bocce ball). After the chilly outdoor fun, they reward themselves with a steaming bowl of kale stew at a pub.
For this recipe, you can leave your pots in the cupboard because the combination of kale, sausage and mustard works beautifully on a hot Chicago-style pan pizza. However, this pie has a twist – instead of layering on your toppings like the American original, the steamed kale, juicy Mett balls and grated Emmental are all mixed together to make a delicious filling. The grated cheese and egg mixture turns the stew into a proper pizza filling, which can be easily sliced and served. You've definitely never eaten kale like this before!
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Method
Note
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1
Add the flour, semolina, salt and sugar in your food processor mixing bowl and mix thoroughly. Then mix the yeast and water in a separate bowl until the yeast is dissolved, and add it to the flour mixture.
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2
Next, add the olive oil and mix the dough for 2 minutes at a low speed or until there’s no loose flour in the bowl. Knead the dough for another 8 minutes at medium speed, or until the dough is smooth and ceases sticking to the sides of the bowl.
Note: You can also use a spatula to remove the dough from the sides if needed.
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3
Cover the dough and leave it to rise for 2 hours at room temperature. Alternatively, you can set it in the fridge and leave it to rise overnight.
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4
Next, roll the sausage meat into walnut-sized balls –– about 1 inch in diameter, or 2 ½ centimeters –– with wet hands to make about 12 balls. Set aside.
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5
Warm the clarified butter in a frying pan over medium-low heat, then add the onions and sauté until soft, about 10 minutes. Then add the kale and sauté for another 10 minutes, stirring until most of the liquid has evaporated.
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6
Season the mixture with salt, pepper and mustard and leave to cool slightly, then stir in the grated cheese and eggs.
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7
Next, brush a cast-iron skillet pan with oil and preheat your oven to 500°F (260 °C). Use an infrared thermometer to check the oven stone.
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8
On a flour-dusted work surface, divide the dough into 2 equal portions then use a rolling pin to roll them into 10-inch (25-centimeter) rounds.
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9
Place your pizza dough in your cast-iron skillet and begin to press it evenly into the bottom and up the sides. Leave the dough to rest for 10 minutes.
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10
After resting, place the skillet in your oven and set it toward the back. Let it cook for 5 minutes then turn it halfway and continue cooking until the surface of the pizza is slightly and evenly browned.
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11
Now, take the skillet out of the oven and top the dough with half of the kale mixture and 6 Mett balls. Then place it back in the oven toward the front and continue baking for another 20 minutes, rotating it every few minutes for an even cook. If the top is browning too fast, turn off the oven, move the skillet to the middle and close the oven door to continue baking the pizza in the residual heat.
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12
Take the skillet out of the oven and let the pizza rest for 5 minutes. Then slice it in the pan and serve piping hot.
For the dough:
- 3 ¼ cups (390 grams) all-purpose flour, plus extra for dusting
- ¼ cup (60 grams) semolina
- 1 ¼ teaspoon (7 grams) fine sea salt
- 1 teaspoon (4 grams) sugar
- 2 ½ teaspoons (7 grams) fresh yeast or ½ teaspoon (5 grams) active dried yeast, or 1 teaspoon (3 grams) instant dried yeast
- 1 ¼ cup (300 milliliters) lukewarm water
- ¼ cup (60 milliliters) extra-virgin olive oil
For the filling:
- 8.8 ounces (250 grams) fresh mettwurst (alternatively spicy sausage brats), cut lengthwise with the casing removed
- 1 ounce (30 grams) clarified butter (lard also works)
- 1 sweet onion (8 ounces or 225 grams), finely diced
- 6 cups (400 grams) fresh kale, cleaned, ribbed and chopped
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 0.7 ounces (20 grams) German or spicy Dijon mustard
- 1 ¾ cups (150 grams) Emmentaler cheese, grated (alternatively Gruyere or aged Gouda)
- 2 eggs
- 0.5 ounce (15 milliliters) vegetable oil
- Food processor or stand mixer with a dough hook
$70.00
- Ooni Pizza Oven (Karu 12 or 16)
- Rolling pin
