German Sourdough-Sauerkraut Appetizer

 

This recipe combines some of the best parts of German food with some wonderful cultured creations. A rich sourdough “pizza” crust is prepared and soured. This is then topped with bacon and a rich sour cream-caraway sauce.

The final cultured, German addition to this appetizer is sauerkraut. The sauerkraut can be added to the pizza crust and baked with the sour cream sauce. Or, if you prefer to preserve the enzymes and probiotics of the sauerkraut, you can bake the pizza with the bacon and sour cream sauce, allow it to cool, and top with fresh sauerkraut. This method produces a wonderful juxtaposition of rich and tangy flavor.


Ingredients

Crust

  • 1 cup active sourdough starter (100% hydration)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/3 cup melted and cooled butter
  • 2 cups flour + more for kneading


Topping

  • 8 slices of thick cut bacon
  • 1-1/2 cups sour cream
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/2 teaspoons caraway seeds
  • 2-1/2 cups sauerkraut


Instructions

  1. Combine the sourdough starter, honey, salt, melted butter and 1-1/2 cups flour in a large mixing bowl. Mix well to combine all ingredients and begin adding a little more flour, as needed, until a dough forms.
  2. Sprinkle a work surface with a bit more flour and move dough to work surface. Knead until ingredients are all combined and a soft dough begins to take form, adding more flour as necessary.
  3. Transfer dough to a greased mixing bowl and cover with a plate or plastic wrap to prevent drying out. Allow to sour in a warm space for 4 to 7 hours, depending on temperature. Proceed with recipe below.
  4. Chop bacon into bite-size pieces and fry in a skillet over medium heat until crisp. Remove from grease with a slotted spoon and set aside.
  5. Beat eggs in a medium bowl. Whisk in sour cream, caraway seed, salt, and pepper until smooth. Set aside.
  6. Preheat oven to 350°F. Roll dough out into a rectangle to fit an average-size baking sheet and then lay it into the pan, crimping in any edges. Sprinkle the bacon evenly over the crust. If you are cooking the sauerkraut, distribute it evenly over the crust. (If not, skip right to the sour cream mixture.)
  7. Drizzle the egg-sour cream mixture evenly over the bacon, crust, and sauerkraut (if cooking).
  8. Place on middle rack of preheated oven and bake for 40 minutes, or until bread is nicely browned on edges and underneath.
  9. Let cool for 5 minutes and then cut into squares to serve. If you reserved the sauerkraut, make sure the pizza is not hot to the touch and then top each square with a generous spoonful of well-drained kraut. Serve.



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