by Heather Schmitt-Gonzalez / Monday, October 18, 2010
Oktoberfest Pizza, with a Pumpernickel Crust and Currywurst Sauce
That said...I've also had pizza on my mind this month...for a couple of reasons. One that no longer matters...and another that does. Our flick of the month over at Food 'n Flix this month, chosen by my co-host Ree, just so happens to be Mystic Pizza! I don't think I'd actually sat down and watched that since the eighties until this month...and now I've watched it three times (and subsequently ordered and received my very own copy from swap-a-dvd)! It's so fun seeing the likes of Vincent D'onofrio, Julia Roberts, Conchata Ferrell, and Lili Taylor 20-some years younger.
So tell me...what's a girl to do!? Combine the cravings and turn them into one delicious meal. That's what. I knew right away that I wanted to use currywurst sauce in place of the normal tomato sauce. I first tried it a couple of years ago when I saw it in Saveur magazine. This sauce actually has its own museum in Berlin...and as many variations as there are regions.It's usually eaten over some potatoes and sausage...a fast-food delight!
- 2 tablespoons Olive Oil
- 4 small yellow onions, slice thin
- 1 tablespoon Hot Madras Curry Powder
- 1 tablespoon Hot Paprika
- 2 cups whole, peeled tomatoes w/ juices
- 1/3 cup granulated sugar
- 1/4 cup red wine vinegar
- sea salt
Next up...German-ish toppings. I chose Gouda cheese since it's been made in Germany for the past 200 years and one of the most popular cheeses in the country. I wanted Bratwurst, for sure. Potatoes to sort of marry that currywurst and brats with the classic taste of that favorite German snack food. Some bacon because...well...I don't really need a reason to put bacon on anything, do I? Some sauerkraut and some onion...top it off with some chives for a little green.
- 1 pound Bavarian-style Whole Grain Pumpernickel dough
- 1/4 to 1/2 cup Currywurst sauce
- 8 ounces gouda cheese, shredded
- 5 ounces bratwurst, removed from its casings
- 2 to 3 Yukon Gold potatoes, sliced
- 8 ounces bacon, sliced into 1/4-inch strips
- 1/2 cup sauerkraut, squeezed dry
- 1 small onion, sliced thinly
- freshly snipped chives
Are you a bit leary of the combo? Don't be! It's is so complex and fabulous. The taste sensation is so different from what you're expecting when you bite into a pizza.
Not much of a moral. Okay...the moral of the story... Sometimes it's good to mix things up. ...or perhaps... Change can be good. ...or maybe even... You never know until you've tried it. Okay, there really is no moral.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.