First held in 1810 in honor of a German royal wedding, Oktoberfest is steeped in tradition. This annual Bavarian celebration is now enjoyed worldwide, and two hundred years later Ann's specialty pizza recipe pays fitting tribute.
Prep Time: 20 minutes
Cook Time: 5-10 minutes approximately
- 1 egg yolk
- 1 tsp Dijon mustard
- ½ tsp salt
- 1 tsp garlic, minced
- ½ cup olive oil
- ½ cup canola oil
- 2 Tbsp lemon juice
- 2 Tbsp horseradish, freshly grated
- 2 Tbsp stone-ground mustard
- ½ cup crème fraîche or sour cream
- Salt and freshly ground black pepper, to taste
- ½ cup flour
- 6 oz homemade or store-bought pizza dough
- ½ cup mozzarella cheese, shredded
- ¼ cup homemade or canned sauerkraut
- ¼ cup pre-cooked Polish and Ukrainian sausage, sliced
- Caraway seeds, to taste
- Drizzle of extra virgin olive oil
- Horseradish mustard aioli
Horseradish Mustard Aioli:
Blend the egg yolk, Dijon mustard, ½ teaspoon salt, and minced garlic in a bowl.
Slowly drizzle in the olive and canola oils, whisking constantly until the aioli is thick.
Stir in the lemon juice, horseradish, stone-ground mustard and crème fraîche.
Season to taste with salt and pepper.
Place pizza stone on the middle rack of the oven and pre-heat to 500°F (or as high as it will go).
Gently push out dough ball into a 10” crust and place on a pizza peel sprinkled with flour to prevent the crust from sticking.
Layer with mozzarella, sauerkraut and sliced sausages.
Sprinkle with caraway seeds to taste and drizzle with extra virgin olive oil.
Gently slide pizza onto the stone.
Bake for about 3-4 minutes. Rotate. Finish baking another 2-3 minutes or until the crust is golden brown and cheese is bubbling. Bake time will depend on your individual oven.
Remove pizza with a metal peel.
Finish with drizzle of horseradish mustard aioli.
Slice into 8 pieces.