Preheat the oven to 475 degrees F.
In a small skillet, saute onion slices in a little olive oil. Cook for about 10 minutes, until soft. Add sauerkraut and a tsp or so of the juice. Cook for another 5 minutes. Remove from heat and set aside.
Stretch out the dough onto an oiled baking sheet. Combine the mustard and cream cheese and spread on crust. Layer the onion sauerkraut mixture on next. Sprinkle on shredded cheeses.
Bake in the oven for 10 to 12 minutes until the crust is crispy and the cheese is melted and golden brown. Serve with sliced dill pickles.
Originally Submitted
1/22/2011
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