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Oktoberfest Pizza

Pillsbury Kitchens
Updated Dec 4, 2020
Bake-Off® Contest 48, 2018
Sarah Campbell
Palm Bay, Florida
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Pizza meets the best flavors of Oktoberfest in this creative and easy Oktoberfest pizza that uses kielbasa, smoked Gouda and green apples on a pretzel-like crust. Bring something new to fall weeknights with an Oktoberfest pizza recipe your family will love. One taste and you’ll be hooked—trust us.

More About This Recipe

  • My fiancé always asks me to make kielbasa, but I have absolutely hated kielbasa until recently. When I was a little kid, my grandmother used to make a kielbasa dish with peppers, tomatoes and savory cornbread. Blech! I really did not like it and decided that I did not, and would not like kielbasa—ever! (Classic 6-year old, am I right?). After saying no so many times to cooking kielbasa for my fiancé, I felt bad and wanted to compromise. I figured, I'm not a kid anymore and if I don't want to finish eating what I make, I don't have to. I decided to add kielbasa to the one food I love a lot and make a lot: pizza! It has been a hit with us ever since, but any time I go for an extra slice my fiancé reminds me in his cute way that I don't like kielbasa. I wish I could share my pizza recipe with my grandmother; I know she would've loved it!

Oktoberfest Pizza

  • Prep Time 25 min
  • Total 35 min
  • Ingredients 9
  • Servings 4
  • Pin

Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 6 oz fully cooked Polska-kielbasa sausage, cut into 1/2-inch diagonal slices
  • 1 medium shallot, thinly sliced (about 1/3 cup)
  • 2 tablespoons spicy brown mustard
  • 8 oz smoked Gouda cheese, shredded
  • 1/2 Granny Smith apple, cored and cut into 1/4-inch slices
  • 1 egg, beaten
  • Kosher salt
  • 1 cup arugula, if desired

Instructions

  • Step 
    1
    Heat oven to 425°F. Lightly sprinkle 18x13-inch sheet pan or large cookie sheet with flour.
  • Step 
    2
    Unroll pizza dough onto pan; press dough into 17x12-inch rectangle, forming thicker dough edges. Bake 6 to 8 minutes or until just starting to brown.
  • Step 
    3
    Meanwhile, in 10-inch nonstick skillet, cook sausage over medium heat 4 to 6 minutes, stirring occasionally, until browned. Remove from skillet to plate; set aside.
  • Step 
    4
    In same skillet, cook shallot over medium heat 1 to 2 minutes, stirring frequently, until crisp-tender. Remove from heat.
  • Step 
    5
    Evenly spread mustard over partially baked pizza crust to within 1/2 inch from edges. Sprinkle half of the cheese onto pizza crust. Top with sausage, apple slices, shallot and remaining cheese.
  • Step 
    6
    Brush edges of crust with beaten egg; sprinkle lightly with salt.
  • Step 
    7
    Bake 6 to 8 minutes or until cheese is melted. To serve, top with arugula; cut into 8 slices.

Nutrition

620 Calories
32g Total Fat
28g Protein
55g Total Carbohydrate
12g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    For best results, work with cold dough directly from refrigerator.
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