Here’s a great fall party bread with plenty of delectable flavors. However, the recipe is not seasonal dependent. Shallot Bratwurst Gouda Flatbread is also a good freeze and heat recipe for family dinners. Additionally, pair it with soup, salad. It’s also delicious on its own for a snack or a small meal.
Jump to Recipe
Like flammkuchen, you can call this flatbread a German pizza. However, the crust is not as thin as flammkuchen. Also, instead of mozzarella and pepperoni, here you have beef bratwurst and smoked gouda cheese.
I used pre-cooked beef bratwurst easily available in most supermarkets. However, if you have a favorite wurst or sausage use that for this Shallot Bratwurst Gouda Flatbread. I guess hot dogs would work as well in a pinch. Additionally, if you are beef adverse, use chicken, turkey or vegetarian sausage.
Shallots can be expensive. This recipe contains one pound of them. This can add up. Shallots have a milder taste than regular onions. Consequently, if you can’t find them or they are too pricey, substitute sweet onions. Also, I strongly recommend using smoked gouda as the cheese ingredients. It’s flavor sets this dish apart significantly.
Rise time:
Be aware that the dough for the crust for this Shallot Bratwurst Gouda Flatbread needs a 45 minute rise time total. Make sure you calculate this into your prep time. One the dough is formed and has a 30-minute first rise, it is rolled out onto a baking sheet. Let it rise again for another 15 minutes before adding the toppings.
In the meantime, fry up the shallots and sliced bratwurst in a large skillet and season with caraway seed. Then, shred the smoked gouda cheese. Spread the sour cream out within the frame of the dough on the baking sheet. Top with the shallots and bratwurst mixture. Then sprinkle the whole thing evenly with the shredded smoked gouda cheese. Place in the oven and bake.
I garnished the entire flatbread with fresh thyme leaves. I highly recommend doing this. The flavors all worked perfectly together.
Shallot Bratwurst Smoked Gouda Flatbread
Ingredients
For the crust:
- 3+2/3 cups all-purpose flour
- a scant cup of lukewarm milk
- 1 package active dry yeast
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon table salt
- Kosher salt and freshly ground pepper to taste
for the topping:
- 1 lb shallots
- 6 beef bratwurst, pre-cooked
- 2 tablespoons extra virgin olive oil
- 1 teaspoon caraway seeds
- 1 cup sour cream
- 1 cup shredded smoked gouda
- 2 tablespoons fresh thyme leaves
Instructions
Make the crust dough:
-
Place the flour, milk., yeast, butter, and the teaspoon of salt in the bowl of a mixer.
-
Use the dough hook to knead into a smooth dough.
-
Cover the bowl with a clean dish towel and stow in a warm place for 30 minutes.
Make the topping:
-
Peel the shallots and slice into rings.
-
Cut the bratwurst into rounds.
-
Heat the oil in a large skillet, add the shallots and sauté until they start to soften.
-
Add the bratwurst and stir to combine.
-
Season with salt, pepper and ground caraway.
-
Line a 12” x 17” baking sheet with parchment paper.
-
Turn the dough out onto a lightly floured surface and knead briefly by hand.
-
Roll the dough out into a rectangle and transfer it to the baking sheet.
-
Use your fingers to crimp the dough around the edges to form a frame.
-
Let rest or 15 minutes.
Assemble the flatbread:
-
Preheat the oven to 400 degrees F.
-
spread the sour cream out onto the dough crust.
-
Distribute the shallot-bratwurst mixture on top of the dough rectangle.
-
Sprinkle the shredded smoked gouda on top.
-
Place in the oven and bake for 30 minutes, until the edges turn golden brown.
-
Remover from the oven. Scatter the fresh thyme leaves across the top.
-
Cut and serve.
Like this Shallot Bratwurst Gouda Flatbread recipe? Try some of these other pizza-style inspired dishes:
