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Polish Pizza |
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Serves: 8 Print this RecipeNorma Eckhoff - Cleveland, Ohio Bake-Off® Contest 36, 1994 Prize Winner Kielbasa, a smoked pork sausage, is sometimes called Polish sausage. It is delicious in this hearty pizza. CRUST 1 tablespoon cornmeal or caraway seed 1 (10-ounce) can refrigerated pizza crust 1 cup (4 oz.) shredded Swiss cheese TOPPING 1/2 cup chopped onions 3 slices bacon, cut into 1/2-inch pieces 1 (16-ounce) jar or can sauerkraut, well drained 1 tablespoon caraway seed 1 (4 1/2-ounce) jar sliced mushrooms, well drained 1 1/2 cups (6 oz.) shredded Swiss cheese 1/2 pound polish sausages (kielbasa), cut into 1/8-inch slices 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes __Norma Eckhoff ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 425°F. Lightly grease 13 x 9-inch pan or 12-inch pizza pan; sprinkle with cornmeal. Unroll dough and place in greased pan; starting at center, press out with hands. Sprinkle with 1 cup cheese. Bake at 425°F. for 5 to 8 minutes or until light golden brown. Meanwhile, in medium saucepan over medium-high heat, cook onion and bacon until light brown, stirring frequently. Reduce heat to low. Add sauerkraut and 1 tablespoon caraway seed; simmer 3 minutes or until thoroughly heated. Stir in mushrooms. Spread over partially baked crust. Sprinkle with 1 1/2 cups cheese. Top with sausage slices; sprinkle with parsley. Bake at 425°F. for 12 to 15 minutes or until edges of crust are deep golden brown and cheese is melted. Nutrition Per Serving: Calories 350; Protein 19g; Carbohydrate 22g; Fat 20g; Sodium 950mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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