Tuesday, January 11, 2011

Don't Knock it Till Ya Try It. CANADIAN BACON & SAUERKRAUT PIZZA


I remember as a kid my dad would always say "Don't knock it till ya try it".

I never paid any attention to what he really must have meant by that comment, nor did I ever "try it". 

I would immediately just form a negative opinion and never look back.

But years have passed, and I've gotten older, and I guess you could say wiser.

I wish he was here today to see me eat Sauerkraut.  I could proudly say "Look Dad, I tried it, and you were right all along!"

So, if you "think" you hate sauerkraut, well you know.......Don't Knock It!


1 package (3) individual ready-made pizza crusts - I like Thin & Crispy, but pick whatever kind of crust your little heart desires
14 ounce can Saurkraut
8 ounce can Pizza Sauce
8 ounces Canadian Bacon
Freshly Grated Parmesan Cheese
Freshly Grated Mozzarella Cheese

This will make 3 individual Pizza's, or if you like, you can use the regular size ready-made pizza crust and make it that way. 

I just prefer the individual pizza crust because there is always someone in the family who "Knocks it before they try it!"  Know what I mean?  So they just get plain cheese or Canadian Bacon only.

You will however, have left-over Sauerkraut no matter which choice you go with.  A 14 ounce can is the smallest can I could find. You probably will only need about half that amount (But you can save the rest for when you make a delicious Reuben Sandwich)

Preheat your oven to 400 degrees.

Spread your pizza sauce nice and evenly over your pre-made crust.



Then sprinkle the sauce with your freshly grated Parmesan Cheese.


Now, some might call me picky.

I just like to say I'm a "neat eater".  This is why.  Most of the Canadian Bacon comes in round slices, like this:


Personally, I like to dice my ham up in little squares.  That way, I get a nice piece of ham with every dainty bite.  But some manly men, might like you to just plop down the whole slice, right on that there pizza.  So do whatever you feel you need to do.

Now is the time to take your can of Sauerkraut and drain it and put it in a bowl. Don't let the smell frighten you!

Take your hands, don't be afraid, and pull out some of that Kraut, and spread it all over the ham in one nice thin layer.


On top of your Sauerkraut, spread your freshly grated Mozzarella Cheese.

Now slide this little pretty right onto your oven rack.  No need to use a cookie sheet.



Bake at 400 for about 12 minutes. Keep watching it.

That's what the oven light is for.



 You're not gonna get melty wonderful stringy cheese like that with Packaged Pre-Shredded Cheese.  No Sir Ree!



NOW I dare ya to Knock It!

4 comments:

  1. I remember my Grandma Jennings always serving Sauerkraut at Thanksgiving before she passed away.. Her family was from Germany : ) I never dared to try it, but I will have to.. You make it sound delish in this pizza!!

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  2. I would never knock this. It sounds wonderful to me. This is my first visit to your blog and I've been browsing through some of your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you are having a great day. Blessings...Mary

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  3. That looks awesome! I would never in a million years think of it (pineapple on a pizza still totally blows my mind... too many years as a veggie, and it just doesn't work the same without the meat). I can't wait to try this... just as soon as our kitchen is usable again!

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  4. There was a little restaurant in Lake of the Ozarks that served this pizza. I despise sauer kraut but being open to everything culinary, I tried it and absolutely loved it. I have tried making it at home several times but have never gotten it quite as good as they did, got close but not close enough. The key is a cracker thin crust. It compliments the flavors and textures of the sauer kraut perfectly. Unfortunately, that restaurant closed down and I will never get to have their sauer kraut pizza again so I will have to make due with my own version. ;)

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