Oktoberfest Landjaeger Pizza
Just in time for Oktoberfest, this pizza combines all of your favorite German foods (meat & potatoes) and features our Bavarian Meats Landjaeger to make one awesome Bavarian pie! You’ll soon forget pepperoni pizza ever existed. We strongly recommend pairing this pizza with your favorite Oktoberfest Beer.
Ingredients
1 package Bavarian Meats Landjaeger - thinly sliced
1 pizza dough (1lb raw dough, or pre-cooked pizza round)
3 yellow onions - thinly sliced (¼-½”)
1 Tablespoon olive oil
1 Tablespoon butter
1 Tablespoon fresh thyme or sage - minced
¼ cup cream sauce
¼ pound red potatoes - thinly sliced
½ cup Gruyere cheese - grated
1 teaspoon chili pepper flakes (optional)
Kosher salt and black pepper
Directions
Bring the pizza dough to room temperature. Turn the oven on to 425 F.
Caramelize the onions. Heat a medium pan over medium-low heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted, add in the sliced onions and stir to combine.
Cook the onions, stirring occasionally for 10 minutes, then sprinkle in the salt. Continue cooking, stirring occasionally for 30 minutes.
While your onions are cooking, thinly slice the red potatoes into rounds.
Assemble the pizza. Drizzle a light layer of olive oil on your baking sheet. Using your fingers or a rolling pin, stretch out the pizza dough just about to the edges.
Spread cream sauce on dough, leaving a 1” perimeter.
Add half the onions followed by half the cheese to the pizza. Add a single layer of the potato rounds. Follow with the rest of the cheese and the remaining onions.
Bake at 425℉ for 10 minutes until just turning golden brown and bubbly.
Add thinly sliced Bavarian Meats Landjaeger to the top of the pizza. Return to the oven for the final 5 minutes of cooking.
When the pizza is done, garnish the pizza with fresh thyme or sage, salt, pepper & chili flakes.
Enjoy!
Pro Tip: The secret to caramelizing onions is low heat and patience, so you’ll need an extra beer while you wait.