Pizza à la bratwurst avec chutney de rhubarbe et roquette

If you want to try your hand at making a German-inspired pizza with some unexpected flavor combinations, this bratwurst and rhubarb pie is a great place to start. Recipe developer Jelena Lozo (@der_kulinarische_donnerstag) combines the savoriness of bratwurst (a German sausage typically made from pork and sometimes mixed with beef) with a sweet and spicy rhubarb chutney. While rhubarb – a perennial vegetable often used in pies, crumbles and compotes – is more common in desserts, here they add a welcome and tangy contrast to the meat. 

Bratwurst works especially well as a pizza topping as it’s neither too lean nor too rich. And when evenly spread over a mild mozzarella and ricotta base, you’ll get buttery, slightly crunchy bites that won't overwhelm the palate. The rhubarb chutney adds a zesty balance to the pizza, not to mention being a standout condiment for your next barbecue. After baking, the final touch is a handful of fresh, peppery arugula leaves, for a slightly nutty (and extremely mouthwatering) pie. 

Cooked bratwurst pizza with rhubarb chutney and arugula on a plate next to a small dish of rhubarb chutney.

Note

For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking. While rhubarb stalks are edible, the leaves contain high levels of oxalic acid and should not be consumed. Be sure to rinse the rhubarb stalks under cool water to remove any dirt or debris and trim off and discard the leafy ends of the stalks. If needed, use a sharp knife to trim the tough strings from the stalks by making a small incision at the end and peeling them away.

Petit pot de chutney de rhubarbe avec une cuillère. Une main tenant un bratwurst, l'autre se propageant des morceaux de bratwurst sur la pâte recouverte de ricotta et de mozzarella sur une surface farinée.