Choucroute Pizzas


Dijon mustard and tangy fermented sauerkraut cut through the creamy richness of melted fontina and mozzarella, while salty pistachios add a pleasant crunch to this Alsatian choucroute garnie–inspired pizza. "The choucroute pie was one of those ideas that felt obvious on arrival," says Steven Dilley, a 2017 Food & Wine Sommelier of the Year and owner of Bufalina in Austin. "The kitchen was sitting on some high-quality mortadella; it was fall, and my mind immediately went to Alsace. I love it because it has all those flavors that we love about the traditional dish—the rich mortadella and cheese offset by the assertive mustard and kraut—but it remains relatively balanced."

Choucroute Pizza
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Active Time:
15 mins
Total Time:
2 hrs
Makes 2 (12-inch) pizzas


  • 1 pound fresh prepared pizza dough 

  • 3 tablespoons Dijon mustard 

  • 2 tablespoons heavy cream 

  • All-purpose flour, for work surface 

  • 3 ounces fresh mozzarella cheese, sliced 

  • 3 ounces young (aged 6 to 10 months) fontina cheese, thinly sliced 

  • 4 ounces thin mortadella deli slices 

  • .50 cup drained and squeezed dry jarred red or classic sauerkraut 

  • 2 tablespoons chopped salted roasted pistachios


  1. Let pizza dough stand at room temperature for 1 hour and 30 minutes. Meanwhile, position oven rack 6 inches from heat, and place a pizza stone on oven rack. Preheat oven to 500°F. Let pizza stone preheat in oven at least 30 minutes or up to 1 hour.

  2. Stir 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.

  3. Increase oven temperature to high broil. Gently slide 1 pizza off parchment sheet and onto preheated pizza stone. Broil in preheated oven until well browned, 3 to 4 minutes. Using a pizza peel or rimless baking sheet, transfer cooked pizza to a platter or cutting board. Return pizza stone to oven, and let reheat 5 minutes. Repeat broiling process with second pizza. Sprinkle cooked pizzas evenly with pistachios. 

Suggested Pairing

Substantial, spicy Alsace white: Hugel & Fils Gewürztraminer

Related Articles