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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
Course: Main Course
Cuisine: American
Keyword: Dinner, Pizza
Servings: 3 plus

Ingredients

Pizza dough:

  • 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

Additional ingredients:

  • 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

Instructions

  • 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. 

Notes

Recipe serves 3-6, yields 1: 10-inch pizza.
An original recipe from Baked by Rachel