CELEBRATING OKTOBERFEST!
Even if it is a little hard to admit summer has ended and fall is officially here, Oktoberfest seems like a great little celebration to ease into the coming winter months.
Oktoberfest began as a wedding celebration more than 200 years ago in Munich, Germany, when Bavaria’s, Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen on October 12,1810. The wedding was celebrated with multiple days of drinking, feasting and horse races. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since.
Beer enthusiasts from all over the world flock to Munich for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.
While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc..
To acknowledge this holiday we are having a corned beef, cabbage & potato pizza with a rye bread crust. It seems a good mix of German-Canadian food to me ?!
| Servings |
|
- 2 1/2 cups flour plus more for kneading dough
- 1 cup rye flour
- 1 tsp salt
- 1 1/2 cups water, divided
- 1 tsp brown sugar
- 2 1/4 tsp (1 pkg) active dry yeast
- 2 tbsp olive oil
- 3 tbsp olive oil, divided
- 1 large potato, thinly sliced, spiced & baked
- 1/4 Tsp EACH paprika, crushed rosemary, garlic powder, pepper & salt
- 150 grams sauerkraut with juice
- 1 small red onion, diced small
- cornmeal
- 100 grams monterey jack cheese, grated
- 170 grams corned beef, cooked & diced
- 50 grams mozzarella cheese, grated
- 40 grams Parmigiano-Reggiano cheese, grated
- 1 cup Russian dressing
Ingredients
Rye Pizza Crust
Toppings
|
Rate this recipe!
|
- In a bowl, combine flours & salt. Pour 1/2 cup water into a microwave-safe bowl; heat for 30 seconds. Stir brown sugar into water until dissolved; add yeast & stir. Let mixture stand about 10 minutes, until bubbly. Pour yeast mixture into flour mixture. Pour remaining 1 cup of water into microwave-safe bowl; heat for 30 seconds.
- Stir olive oil into warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth & holds together. Form dough into a ball & place in a buttered bowl. Cover with a tea towel & let rise in a warm place about an hour or until doubled in size.
- Preheat oven to 425 F. Toss thinly sliced potato with 2 Tbsp olive oil in a plastic bag. Combine paprika, rosemary, garlic powder, salt & pepper; add to potato slices & toss again. Roast in a single layer on a baking sheet about 10-15 minutes. In a skillet, add sauerkraut with juice & diced onion. Simmer for a few minutes until onion is tender. Drain well; set aside to cool slightly.
- Punch down dough. Sprinkle a 14-inch pizza pan with cornmeal & press dough out to fit pan. Top crust with monterey jack cheese, corned beef & onion/sauerkraut mixture. Lay roasted potato slices to cover pizza then sprinkle with mozzarella & Parmesan cheeses. Bake pizza for 12-15 minutes or until golden & crispy. Once pizza is done baking, drizzle with Russian dressing & slice.
