Bratwurst and Potato Pizza with Beer Crust
Homemade beer pizza dough, topped off with flavorful sliced bratwurst, potatoes, cheese and more! A perfect pizza for Oktoberfest or game day!
Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Servings: 3 plus
- 1/2 C beer
- 1/2 tsp active dry yeast
- 1/4 tsp granulated sugar
- 1 1/4 - 1 1/2 C all purpose flour
- 3/4 tsp salt
- 1-2 bratwurst
- 3 slices bacon
- 1 C diced hashbrowns
- 1 C whole milk mozzarella shredded
- 1/2 C mild cheddar shredded
- 1/2 C pizza sauce
- green onions for topping
Heat beer to 115°F. Dissolve yeast and sugar in beer. Allow to proof for 5-10 minutes.*
Add 1 1/4 cups flour and salt to a large bowl or stand mixer. With mixer running on low, pour in yeast mixture. Increase speed, mixing until dough forms a ball. Add additional flour as needed. Dough should be tacky but not overly sticky and wet.
Transfer dough to a greased bowl. Cover and allow to rise in a warm location for 1 hour, or until doubled in size.
Meanwhile, add a tablespoon of olive oil or butter to a medium skillet. Cook bratwurst on low heat, cooking for several minutes per side until lightly seared. Cool and slice thinnly.
Cook bacon in medium skillet over medium/low heat until desired crispness is reached. Drain on a paper towel and chop.
Saute hashbrowns in remaining bacon grease over medium/low heat. Season with a dash of salt, pepper and optional onion powder. Cook until lightly browned. Transfer to a small bowl to cool.
Preheat oven to 425°F.
Lightly grease a baking sheet with olive oil. Shape and stretche dough to desired size. Spread pizza sauce over the top. Sprinkle with shredded cheese, hashbrowns and bacon. Top off with sliced bratwurst.
Bake for 20-25 minutes or until desired crispness is reached. Top off with chopped green onions.
Slice and serve warm.
Recipe serves 3-6, yields 1: 10-inch pizza.
An original recipe from Baked by Rachel