An ode to all things Wisconsin.
I’ve been thinking about doing a new signature state dish series, focusing on one iconic recipe from all 50 states. And, naturally, I was going to start with Wisconsin. But man, it was hard to think of just one famous recipe to put above the rest. Wisconsin, like so many other states, has so many unique culinary traditions.
So as I was thinking about this new series, I had a totally new idea. What if I took everything I love about Wisconsin foods and created something from it? The result would either be delicious or horrifying.
Thankfully, it was the former. I present to you the Wisconsin Flatbread Pizza, a crackery thin pizza topped with stone ground spicy mustard, sauerkraut, beer brats, and of course, fresh cheese curds – a perfect Wisconsin-inspired meal that goes down great with beer.
Time You Need
- ~8 minutes prep
- ~15 minutes cooking
What You Need
- ~10-15 ounces of thin crust pizza dough
- 5-6 Tbsp stone ground mustard
- 2 cooked beer brats, thinly sliced
- ~1 1/2 cups of sauerkraut, wrung-dry
- ~1/2 pound of cheese curds
- *Extra mustard for dipping
What You Do
- Preheat the oven to 415.
- Place pizza dough on greased, parchment-lined baking sheet. Roll out into a flat square our circle.
- Spread a generous glaze of mustard over the dough.
- Then spread evenly spread sauerkraut over the dough.
- Next, add cheese curds and sausage toppings evenly over the pizza.
- Place in the oven and cook for 15-18 minutes, or until cheese curds are melted.
- Slice and serve with extra mustard for dipping sauce!