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Choucroute Pizzas

Food & Wine
 2021-09-16

Cover picture for the articleStir together mustard and heavy cream in a small bowl. Divide dough in half on a lightly floured work surface. Roll and stretch half of dough into a 12-inch circle; place on a lightly floured sheet of parchment paper. Repeat process with remaining dough half. Spread mustard mixture evenly over dough circles, leaving a 3/4-inch border. Top each dough circle with 1 1/2 ounces mozzarella, 1 1/2 ounces fontina, 2 ounces mortadella, and 1/4 cup sauerkraut, leaving a 3/4-inch border.

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