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.

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.

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.

Remover from the oven. Scatter the fresh thyme leaves across the top.

Cut and serve.