Ground Beef, sautéed onions, sauerkraut and Swiss piled high on fresh dough to create the best Bierocks Pizza. Trust me, it’s so addicting!
Now I know what you’re thinking… sauerkraut, on pizza? Stick with me, friends. I promise you that this recipe is extraordinary in so, so many ways. First off, the inspiration comes from one of my grandma’s family recipes. That alone should convince you, right? Bierocks (sometimes referred to as Runzas) are basically an adult version of a savory hot pocket. I’ve actually dreamt of taking all these wonderful ingredients and piling them high on a pizza for a while now… so here we are. Ya’ll know how much I love my fusion experiments in the kitchen!
Speaking of which, other fusion recipes you might enjoy include my Banh Mi Nachos, Korean Crab Cake Sandwiches and Spaghetti Squash Cacio e Pepe.
Taking advantage of fresh dough from the grocery store makes this recipe super easy and busy-weeknight-approved! Originally I thought about using the horseradish cream sauce as a base instead of traditional tomato, but I also wanted to keep this kid-friendly. I decided to serve it on the side instead but who knows, I’m envisioning a spin-off blog in the near future!
I know, I know. I’m sure you’re now thinking… Horseradish on pizza? This chick is a FREAKSHOW… but trust me, it all works together really well in the end.
TIPS FOR MAKING BIEROCKS PIZZA:
- You need a crust that’s hearty enough to hold all the toppings. I’d go for NY Style or even Chicago deep dish. Thin-crust does not work for this recipe.
- Swiss or gruyère are the two cheeses I recommend. Both are slightly sweet and nutty, which mingle flawlessly among the other ingredients. For extra stretchy, melty goodness I also like to add some fresh mozzarella to the very top.
- A sprinkle of fresh parsley at the end gives this dish a pop of freshness. It’s not mandatory, but I highly recommend it.
HOW TO MAKE HORSERADISH CREAM SAUCE:
This flavorful condiment takes this recipe from wow to wowza! A drizzle of this and you’ll be over-the-moon happy. All you need to do is whisk the following ingredients together in a small bowl. After combined, set it in the refrigerator until the pizza is done cooking.
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- 3 tbsp. Grated Horseradish
- 1 tsp. Lemon Juice or White Wine Vinegar
- Kosher Salt, to taste (about 1/2 tsp.)
- Fresh Ground Black pepper, to taste (about 1/4 tsp.)
- 1 tbsp. Minced Italian Parsley Leaves
In addition to this recipe, I love using horseradish cream sauce on steaks, in roast beef sandwiches and even mixed into deviled eggs.
TRY THESE OTHER PIZZA RECIPES:
- The Tastiest Breakfast Pizza – the only AM pick-me-up you’ll ever need.
- BLT Flatbreads with White Garlic Cream Sauce – the best pizza + salad combo!
- Pepperoni Pizza Garlic Knots – perfect for game day and family gatherings.
- Mexican Pizza – my favorite Taco Bell Copycat recipe!
- How To Make Pizza with Puff Pastry Sheets – oh man, so easy and fun.
- 1 lb. Ground Beef
- 1 Small Yellow Onion, thinly sliced
- 2 Garlic Cloves, minced
- 1 tsp. Smoked Paprika
- ½ tsp. Cayenne Pepper
- 1 tsp. Cumin
- ¾ - 1 cup Pizza Sauce
- 1 cup Bavarian Sauerkraut
- 8 oz. Swiss Cheese, shredded
- 4 oz. Fresh Mozzarella, sliced
- Minced Fresh Italian Parsley, for garnish
- Horseradish Cream Sauce, optional for garnish
- Sauté ground beef with sliced onion, minced garlic, smoked paprika, cayenne and cumin until browned and crumbly. About 10 minutes. Drain any excess fat and allow the meat to cool in the strainer for a few minutes. Meanwhile, preheat the oven to 425F, drain the sauerkraut and shred the Swiss.
- Gently roll out the pizza dough to a rectangular shape and place it on a parchment-lined baking sheet. Spread a layer of sauce onto the dough and then top with the ground beef and onion mixture. Sprinkle an even layer of sauerkraut over the entire pizza and then cover with Swiss and Mozzarella cheeses.
- Bake for 20 minutes, or until crust has cooked and cheese has melted. Slice, sprinkle with chopped parsley and a drizzle with horseradish cream. Enjoy!
NOTES ON THIS RECIPE:
- I used this store-bought pizza dough for this recipe, but feel free to make your own if you prefer (if using my homemade dough recipe, I’d double it for this dish). A pre-baked flatbread could be a good alternative as well.
- Depending on the size of your pizza crust, you may use more or less pizza sauce. It’s really up to your own personal preferences. I know some people like their pizza super saucy, and some prefer the opposite.
- Please shred your own cheese when making this recipe. It really does make a difference when it comes to taste.
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