Sauerkraut Pizza

Dough: Lukewarm water, oil, flour, yeast, egg and salt in a food processor form and knead it into a smooth, supple dough. Place the finished dough in a suitable bowl and leave to rise at room temperature with the lid closed (with a kitchen towel) for about 1 hour.

Then roll out the dough with a rolling pin and press it onto an oiled baking sheet. There must be a small edge.

Onions: Remove the skin from the red onions and cut them into small cubes.

Heat the clarified butter, sauté the onions in it, season with chili, glaze with honey and extinguish with red port wine. Add salt and thyme sprigs and cook until almost all the liquid has boiled away.

Cool the onion mixture and spread it on the rolled out pizza base.

Sauerkraut: rinse the sauerkraut, squeeze it well in a crockery rim and cut it coarsely.

Remove the peel from the onion, cut into small cubes and fry in clarified butter. Add the sauerkraut on top. Extinguish with the sparkling wine, cook until soft with the lid closed and then cool.

Pouring: Mix the whipping cream with the egg yolks until smooth and blend with salt, pepper and garlic with a magic wand. Stir in the parsley.

Mix the cream mixture with the sauerkraut and the sliced sausages, spread evenly on the pizza base coated with the onion jam, sprinkle with mountain cheese and bake in a heated oven at 250 °C for about 10 minutes.

Tip:

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