Bavarian Pizza


  • 1 can Diced Tomatoes
  • 1 can Stewed Tomatoes
  • 1 can Tomato Paste
  • 1 small can Diced Chilis
  • 1 Onion
  • 1 Green Pepper
  • 6 Cloves Garlic
  • 8 slices Bacon
  • 6 grilled Bratwurst
  • 1 Kielbasa (Hillshire Farms)
  • 6 Basil Leaves
  • Fresh Parsley  (divided)
  • Fresh Thyme
  • Fresh Rosemary
  • Sauerkraut
  • Caraway Seed
  • 4 cups Italian Blend Cheese
  • Bavarian Seasoning
  • Romano/Parmesan Cheese
  • Salt
  • Pepper
  • Lowery's Garlic
  • Olive Oil
  • Pizza dough


Combine first four ingredients in large sauce pot.  Cook four slices of bacon, set aside.  While bacon is cooking, dice onions and green peppers.  Saute in bacon grease, add to sauce pot.  Chop all garlic, add to sauce pot.

Grill bratwurst, allow to cool, then slice into 1/4 inch pieces and add to sauce pot.

Using a small chopper/food processor, combine basil, thyme, parsley and rosemary and process into small pieces, and add to sauce pot.

Add one tablespoon pepper, 1/2 teaspoon salt and one tablespoon Lowery's garlic.  Combine all ingredients well, and cook on low for about 15 minutes.  Allow to cool and refrigerate for at least one day.

Day of cooking:

Remove sauce and allow to come to room temperature, then slowly heat on low for 15 minutes.  Slice Kielbasa in to 1/4 inch slices. Prepare pizza dough and cook for on 425 degrees for five minutes.  Remove from oven, and lightly sprinkle with Romano/Parmesan cheese.  Pour sauce onto crust and distribute evenly.  Cover with Italian blend cheese, then add one layer of sliced Kielbasa.

Cook in oven about 40 minutes.

While pizza is cooking, drain Sauerkraut. Cook up remaining four slices of bacon, and dice.  Toss 1 teaspoon caraway seed, fresh parsley, diced bacon and one tablespoon olive oil into Sauerkraut.  Remove pizza, allow to cool for about 15 minutes, then cut and top with Sauerkraut slaw.  Enjoy.