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Sauerkraut, Apples & Strange Cucumbers

Sauerkraut, apple & strange cucumber pizza

Sauerkraut, apple & strange cucumber pizza

Sauerkraut, apple & strange cucumber pizza

Sharp cheddar, baked apples with brown sugar & cinnamon, striped Armenian cucumbers, Mexican sour gherkins (aka watermelon cucumbers), roasted peanuts, sauerkraut



Ingredients: 1 ball of dough flour for dusting

semolina flour for pizza stone olive oil salt & pepper strange cucumbers of your choosing (we found striped Armenians and Mexican sour gherkins at the farmer’s market, but you can substitute any cucumbers you like) 4 apples, peeled, cored & cubed 2 teaspoons cinnamon juice of 1 lemon 1/3 cup brown sugar ½ cup sauerkraut (we used Food & Ferments’ Sea King) ½ cup roasted peanuts 1 hunk of sharp cheddar, coarsely grated

Directions: Preheat your oven to 375° F. Toss your apples with the lemon juice, cinnamon & brown sugar and place them in a baking dish. Roast them for about 30 minutes, stirring occasionally.

When your apples are done, increase your oven temperature to 550° F. While it’s heating, prepare your dough using the instructions on the right.

Once your oven is hot, bake your dough for a minute, then take it out and brush it lightly with olive oil. Next, sprinkle the cheese and the sauerkraut in an even layer, followed by the apples and the peanuts.

Pop the pizza in the oven and bake until the crust is a nice golden brown. Then take it out, add the cucumbers and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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