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    Whip & Wander » Recipes » pizza

    Published: Sep 17, 2022 by Jenni · This post may contain affiliate links.

    Oktoberfest Pizza

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a pizza with apples and brats sliced into pieces
    a baking sheet with oktoberfest pizza slices on top
    caramelized onions on top of a pizza with brat slices and apples
    slices of pizza with apples, gouda, sauerkraut, onion, and gouda
    sliced bratwurst, slices apples, caramelized onions, sauerkraut on pizza slices
    6 slices of oktoberfest pizza on a baking sheet

    This Oktoberfest Pizza is the perfect tribute to some of the traditional Bavarian flavors enjoyed at the annual German festival. Sliced bratwurst, apples, sauerkraut, and caramelized onions top this pizza, which includes a mustard cream sauce base sprinkled with gouda cheese.

    Slices of Oktoberfest Pizza on a baking sheet

    What is Oktoberfest?

    Oktoberfest is a festival (or Volksfest) held annually in Munich, Germany. Historically, it began in 1810 as a wedding celebration held when Bavaria's Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen. The event was celebrated with 16 days of drinking, feasting, and events.

    These days, the annual September festival runs between 17 and 18 days, finishing in the first few days of October. The event is known for boasting large quantities of German beer and traditional Bavarian food, along with a traveling funfair. Though the primary festival is still held in Germany, many other cities across the world have begun to hold Oktoberfest celebrations of their own.

    a hand spreading mustard cream sauce over pizza dough with a spoon

    What ingredients do you need to make an Oktoberfest Pizza?

    • Pizza dough (my favorite is linked in the next section)
    • Mustard cream sauce (details included in the recipe)
    • Gouda cheese
    • Apple slices
    • Bratwurst
    • Sauerkraut
    • Caramelized onions (Optional, but a nice addition if you have the time)
    pizza dough topped with gouda cheese, sauerkraut, brat, and apples
    slices of bratwurst and apples on top of a pizza with sauerkraut

    What pizza crust is best to use?

    I prefer to use this Easy Same-Day Pizza Dough recipe to make this Oktoberfest Pizza, but if you have a preferred pizza crust recipe of your own or want to grab some pre-made dough from the store, feel free to use those as well.

    What temperature is best to bake pizza at?

    Your aim is a perfectly golden crust and nicely caramelized toppings, so the hotter the better. Many professional pizzerias keep their ovens heated to 800 degrees F or higher, but most home ovens only reach temperatures between 500-550 degrees F so this recipe is created with those constraints in mind. I bake my pizzas at 500 degrees F / 260 degrees C and get wonderful results. If your oven tops out at 450 degrees F / 232 degrees C, I have tested that temp many times over as well and it works well, though you’ll want to plan on a few extra minutes in the oven, especially if your pie is piled high with toppings.

    a pizza with bratwurst, gouda, and apple
    caramelized onions on top of a pizza with apples and bratwurst

    How to caramelize onions

    Caramelizing onions is a fairly simple process, but it requires time. For lightly caramelized onions they'll take 20-30 minutes. For properly jammy and deeply golden caramelized onions they will take around 40-60 minutes.

    Onions caramelize best in oil as it doesn't brown as quickly as butter, however, butter produces a better flavor so I like to use a mixture of both when caramelizing onions.

    1. Trim the ends from the onion and remove the dry outer layers of skin. Slice the onion in half, end to end, then thinly slice into half-moons.
    2. In a large skillet over medium heat and add the oil and butter. Once the oil is shimmering and the butter is melted, add the sliced onion to the pan.
    3. Saute for 8-10 minutes, stirring often, until the onions have started to become translucent and are browning slightly. Season with salt.
    4. Reduce heat to medium-low and continue to cook, stirring every 5-10 minutes. If at any point you find that your onions are browning around the edges too much or starting to stick to the pan you can lower the heat and add a small splash of water or broth to the pan. The onions should be lightly caramelized around the 20-30-minute mark and deeply golden between 40 and 60 minutes. You'll want to watch the pan more closely in the final stages of cooking to ensure that the onions don't burn.
    an oktoberfest pizza sliced

    Reheating pizza leftovers

    My two favorite methods for reheating pizza so it retains its crisp crust while remelting the cheese is in the oven or in a cast-iron pan on top of the stove.

    Oven method: Bake on a sheet pan at 350 F / 175 C for 10 minutes or until pizza has reached your desired level of warmth and crispness.

    Stovetop method: Set pizza in a cast-iron pan over medium-low heat. Allow to cook until the crust has reached your desired level of crispness. If the cheese isn’t melted enough for your taste you can add a few drops of water to the pan (away from the pizza) and cover the pan for a minute or two to allow the steam to melt the cheese further.

    slices of oktoberest pizza with bratwurst on a baking sheet

    What tools do I need to make this recipe?

    • A baker’s half sheet
    • Parchment paper
    • A kitchen scale or measuring cups (for less precise measurements)
    • Measuring spoons
    • A rolling pin (only if you prefer an evenly thick pie) otherwise your hands are your best tool
    • A cutting board
    • A chef's knife
    • A skillet or saucepan (if making caramelized onions and then the mustard cream sauce)
    • A second skillet with a lid (for the bratwurst)
    • A wooden spoon
    • A whisk
    • Kitchen tongs
    • A cheese grater
    • A spoon or spatula (to spread the sauce)
    • A pizza wheel

    Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    slices of pizza with gouda, bratwurst, sauerkraut, onion, and apples
    sliced bratwurst, apples, caramelized onion, and sauerkraut on top of pizza slices

    Looking for more pizza inspiration?

    Love this Oktoberfest Pizza recipe? Here are some additional favorites for your next pizza night:

    • Canadian Bacon, Pineapple, and Sauerkraut Pizza
    • White Pizza with Pumpkin, Bacon, Kale, and Gouda
    • Pumpkin Pizza with Gruyere and Crispy Sage
    • Truffled Potato Pizza with Ricotta and Taleggio
    • Pear and Blue Cheese Pizza
    • Sausage, Fennel, and Calabrian Chili Pizza
    • Spinach Artichoke Pizza
    • Eggs Benedict Pizza
    • Haggis Pizza with Potatoes and Whisky Cream Sauce
    Print
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    Slices of Oktoberfest Pizza on a baking sheet

    Oktoberfest Pizza

    ★★★★★ 5 from 1 review
    • Author: Jenni
    • Prep Time: 10 minutes
    • Cook Time: 45 minutes
    • Total Time: 55 minutes
    • Yield: 4 servings 1x
    • Category: Pizza, Mains
    • Method: Oven / Stovetop
    • Cuisine: German-American
    Print Recipe
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    Description

    This Oktoberfest Pizza is the perfect tribute to some of the traditional Bavarian flavors enjoyed at the annual German festival. Sliced bratwurst, apples, sauerkraut, and caramelized onions top this pizza, which includes a mustard cream sauce base sprinkled with gouda cheese.


    Ingredients

    Scale

    For the caramelized onions:

    • 1 large onion (about 400 g)
    • 2 tsp olive oil
    • 1 tsp unsalted butter
    • pinch Kosher salt

    For the bratwurst:

    • 1 tbsp unsalted butter
    • 2 bratwurst (about ½ lb)
    • 1 cup water or German beer (I prefer a lager)

    Mustard cream sauce:

    • 1 tbsp garlic-infused olive oil (or 1 tbsp olive oil + 1 clove minced garlic)
    • 1 tbsp unsalted butter
    • 1 tbsp all-purpose flour
    • 4 oz (½ cup) whole milk
    • 60 g (¼ cup) stone-ground mustard
    • pinch ground nutmeg

    For the rest of the pizza:

    • ½ recipe Easy Same-Day Pizza Dough
    • 6 oz Gouda cheese, shredded
    • 100 g apple, sliced (about ½ a large apple, I like Honeycrisp or Granny smith)
    • 70 g (about 6 tbsp) sauerkraut, drained of excess liquid

    Instructions

    For the caramelized onions:

    These take quite a while to make (30-60 minutes on average) so I've kept them optional for the recipe. I highly suggest making them while your pizza dough is rising or you can make them in advance and double or triple the recipe to use throughout the week.

    1. Trim the ends from the onion and remove the dry outer layers of skin. Slice the onion in half, end to end, then thinly slice into half-moons.
    2. In a large skillet over medium heat and add the oil and butter. Once the oil is shimmering and the butter is melted, add the sliced onion to the pan.
    3. Saute for 8-10 minutes, stirring often, until the onions have started to become translucent and are browning slightly. Season with salt.
    4. Reduce heat to medium-low and continue to cook, stirring every 5-10 minutes. If at any point you find that your onions are browning around the edges too much or starting to stick to the pan you can lower the heat and add a small splash of water or broth to the pan. The onions should be lightly caramelized around the 20-30-minute mark and deeply golden between 40 and 60 minutes. You'll want to watch the pan more closely in the final stages of cooking to ensure that the onions don't burn.

    For the bratwurst:

    1. In a skillet over medium-high heat, add the butter. Once the pan is hot and the butter is fully melted add the bratwurst.
    2. Sear for 3-4 minutes on both sides until golden brown.
    3. Carefully (slowly) pour in water or beer and cover with a lid. Allow the liquid to come to a boil then reduce heat to maintain a simmer for 3-5 minutes. Remove the brats from heat once they reach about 160 degrees -- they will continue cooking in the oven.
    4. Slice the bratwurst into discs at an angle and reserve to the side.

    For the mustard cream sauce:

    1. In a small saucepan over medium-low heat melt the garlic-infused olive oil (or olive oil + minced garlic) with the butter. When the butter has fully melted, add the flour and whisk to combine fully.
    2. Once the mixture has started to simmer and become frothy, add the milk slowly, whisking to combine. The mixture will look chunky at first but will smooth as you whisk.
    3. Once the milk is combined, add the stone ground mustard and continue to whisk until combined fully.
    4. Season with a pinch of nutmeg. The sauce should have thickened considerably at this point and be fairly smooth. If your sauce is too thick, add additional milk 1 tablespoon at a time, whisking to combine. Remove from heat and reserve to the side until ready to assemble the pizza.

    For the rest of the pizza:

    1. Preheat your oven to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
    2. Roll or hand-stretch your pizza dough: If you prefer a classic pie shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin. 
      • If you are hand-stretching your dough:
        1. I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
        2. Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
        3. To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
      • If you are using a rolling pin:
        1. I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
        2. Transfer your shaped dough (and bottom sheet of parchment paper) to the reserved baking sheet.
    3. Spread the reserved mustard cream sauce over the top of the pizza dough with a spoon.
    4. Top the pizza with the shredded Gouda cheese, sprinkling it evenly across the top. Then top with the apple slices, reserved par-cooked and sliced bratwurst, and sauerkraut. I prefer to allow people to add the caramelized onions to the top as desired once the pizza has been baked, but you are welcome to add them to the pizza now before baking if desired.
    5. Bake for 14-18 minutes or until the crust has reached your preferred level of crispness and the apples are beginning to brown. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 14-minute mark and adjust as desired.
    6. Top the finished pizza with the reserved caramelized onions if you haven't already added them. Slice and serve warm.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    As the caramelized onions take so long to make, I've kept them optional. As such, you will not see them reflected in the estimated time and nutrition.


    Nutrition

    • Serving Size: ¼th of the pizza
    • Calories: 642
    • Sugar: 8 g
    • Sodium: 1326 mg
    • Fat: 32 g
    • Saturated Fat: 12 g
    • Carbohydrates: 57 g
    • Fiber: 2 g
    • Protein: 29 g
    • Cholesterol: 78 mg

    Keywords: Oktoberfest, pizza, mustard, bratwurst, sauerkraut, apples, caramelized onions

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Christine says

      November 04, 2023 at 8:40 pm

      Oh wow, this was exactly what we were looking for! Our local pizza place usually does an Oktoberfest pizza but not this year so I searched for one to make and found this recipe. It’s so much better we may never buy again, thank you!

      ★★★★★

      Reply
      • Jenni says

        November 07, 2023 at 6:01 pm

        Christine, I'm so glad you enjoyed this Oktoberfest pizza recipe! It's a fun one to make at home and so tasty!

        Reply

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