- 1 batch pizza dough, thawed and ready to knead
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup whole milk
- 2 tbsp mustard
- 1/4 tsp pepper
- 1/2 lb bratwurst
- 2 cups onions
- 12 oz dark beer
- 2 tbsp brown sugar
- 8 oz Wisconsin cheddar cheese, shredded
Preheat the oven to 450 degrees.
Prepare the bratwurst: Combine the bratwurst, onion, beer and brown sugar in a saucepan. Boil for 20 minutes, then remove the onions and bratwurst to separate bowls with a slotted spoon. Allow the bratwurst to cool until it is safe to handle. Slice the bratwurst into thin rounds.
Make the mustard sauce: Melt the butter in small saucepan over medium heat. Add the flour and pepper and whisk until smooth. Add the milk and stir constantly until thickened. Remove from heat and stir in the mustard.
Shape the dough: Lightly flour the countertop or large board. Place the ball of dough in the center, and shape it into a flat circle. Working from the center out, push the dough with your fist to expand the circle. Continue to stretch the circle until it is 14-15 inches in diameter. Transfer the dough to a cookie sheet that has been sprayed with non stick spary, and sprinkled with cornmeal. When the oven has reached 450 degrees, spread the sauce on the dough, leaving an inch uncovered at the edge of the circle. (Do not place the sauce on the dough ahead of time, to avoid a soggy pizza.) Top the sauce with the cheese. Spread the onions and bratwurst on top of the cheese. Place the pizza in the oven, on the top rack. Bake for 20-25 minutes, until the cheese is melted, and the edge of the dough is golden brown.