Currywurst Pizza

Currywurst Pizza

Recipes with Currywurst

Curry ketchup sauce as the base, sliced cooked Bratwurst on top, mozzarella, and a final dusting of curry powder straight from the oven. Berlin street food on a pizza stone.

Prep Time

30 min

Cook Time

15 min

Servings

2

Difficulty

Medium

Ingredients

  • For the dough: 250g strong white bread flour
  • 7g instant yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 160ml warm water
  • 1 tbsp olive oil
  • For the topping: 150ml currywurst sauce (see currywurst-sauce recipe)
  • 2 pork Bratwurst, pre-cooked and sliced into rounds
  • 125g fresh mozzarella, torn
  • Half a small red onion, thinly sliced
  • 2 tsp curry powder for finishing
  • 1 tsp sweet paprika
  • Small handful of flat-leaf parsley, roughly chopped

Steps

1

Make the dough. Combine flour, yeast, salt, and sugar in a bowl. Add warm water and olive oil. Mix to a shaggy dough, then knead for 8 minutes on a lightly floured surface until smooth and elastic. Place in an oiled bowl, cover, and rest at room temperature for 1 hour until doubled.

2

Place a pizza stone or heavy baking tray in the oven and heat to 240°C (220°C fan) for at least 30 minutes.

3

Steam and pan-fry the Bratwurst as in the classic currywurst recipe. Allow to cool for 5 minutes before slicing into 1.5cm rounds.

4

Stretch the dough on a sheet of baking paper into a rough circle about 30cm across. Do not roll it with a pin; use your hands and let gravity do the stretching.

5

Spread the currywurst sauce across the base, leaving a 2cm border. Scatter the torn mozzarella and sliced red onion across the sauce. Lay the Bratwurst rounds on top.

6

Slide the pizza on its baking paper onto the hot stone or tray. Bake for 12 to 14 minutes until the crust is golden and the cheese has colour in spots.

7

Remove from the oven. Dust immediately with curry powder and sweet paprika. Scatter the chopped parsley over the top. Cut with a wheel or scissors and serve.

Tips

The curry sauce base is sweeter and less acidic than a tomato pizza sauce. It works on a pizza because the mozzarella and the bread balance it. Keep the sausage rounds spread out so each slice of pizza gets at least two. Do not add extra ketchup on top after baking: the sauce under the cheese is enough.