Bratwurst Pizza Dog 
Bratwurst Pizza Dog 


For the pizza dough: 

  1. In a large bowl mix by hand or in a mixer the flour and yeast. Slowly add the water and knead well. Add the salt in the last min of kneading. Continue kneading until the dough is firm and stretchy.  
  2. Cover the dough with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size.  
  3. When the dough is ready, divide it into 6 equal balls, 125 g each and leave it to rest for about 15 minutes. 


For the quick-pickled cucumbers: 

  1. In a saucepan over medium heat, bring the water with salt and sugar to a boil and stir until both are completely dissolved. Take the saucepan off the heat; add white wine vinegar, stir, and let the mixture cool slightly. Set it aside.   
  2. Wash and chop the dill, keeping the leaves in a small bowl. Set it aside. Wash the cucumbers and cut ½ centimeter thick slices.  
  3. Place your dill and cucumbers into a glass jar; add the brine.  


For the hot honey mustard: 

In a medium bowl, whisk together the mayonnaise, mustard, honey and lemon juice until combined. Set it aside.   


For the pizza dogs: 

Turn on your oven to 230°C. If possible, place a baking stone inside.   

Prepare the Redefine Bratwurst.

  1. Heat 2 tbsps. oil in a pan over a medium-high heat, add the Redefine Bratwursts to the pan and fry for 5-6 minutes until cooked through. Remember to rotate a few times during the cooking to get some nice caramelization. 
  2. Place a pizza dough ball on a lightly floured work surface and press air lengthwise from the center of the dough into the crust, creating an indentation of the length and width of the bratwurst.  
  3. Transfer the stretched dough to a lightly dusted peel; add a handful of grated cheddar to the middle of the dough to prevent it from rising during the bake.  
  4. Place the dough into the oven. Cook for 1 minute, turning once halfway to ensure an even bake.  
  5. Remove from the oven; add the semi-cooked bratwurst above the cheddar. Place it back in the oven and bake for 8-10 mins until the pizza dough and the bratwurst get a nice golden color.  
  6. Remove from the oven. Top with mustard, pickles, crispy onions and garnish with chopped dill.   
  7. Repeat the steps for the remaining pizza dogs. Serve warm.  


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Pizza doughs

600 g Classic Pizza Dough *recipe below / or use ready-made dough from a store

Fine sea salt, to taste

Flour, for dusting

3/4 cup (90 g) crispy fried onions

2 cups (240 g) cheddar, grated

Pizza Dough 

4.25 cups (465 g) “00” flour (or bread flour), plus extra for dusting  

1.5 cups (275 g) lukewarm water 

1/8 tsp. (2 g) instant dried yeast, or 6 g fresh yeast 

1.25 tbsps. (13 g) sea salt 

Pickled cucumbers:

3/4 cup (180 ml) Water

¾ tbsp. (15 g) fine sea salt

1 2/3 tbsps. (20 g) sugar

1/4 cup (60 ml) white wine vinegar

4 dill stems, plus more for garnish (optional)

2-4 (400 g) cucumbers

Hot honey mustard:

5 tbsps. (70 g) vegan mayonnaise

6 tbsps. (60 g) Dijon mustard

2 1/5 tbsps. (50 g) Honey or agave

1 tsp. (5 g) lemon juice 

* To make this recipe vegan, instead of cheddar cheese use smoked applewood / Violife / Sheese.