This isn’t your typical Friday night delivery pizza. It draws inspiration from the hearty, rustic flavors of the Alsatian countryside, where cured pork, cabbage, and caraway are staples.
If putting cabbage on a pizza sounds unusual, prepare to be converted. When sautéed, the cabbage becomes sweet and tender, acting as a perfect foil to the salty, crisp bacon. A layer of sharp Dijon mustard provides a tangy base, while the caraway seeds add an earthy, aromatic note that ties everything together. It is a savory, warming pie perfect for a cold winter evening.
The Recipe
Yields: 4 to 6 Servings | Prep time: 15 minutes | Cook time: 25 minutes
Ingredients
- 8 slices bacon, diced
- 1/2 small head green cabbage, thinly sliced
- 1 tbsp caraway seeds
- 1 tsp cider vinegar
- 1 (16-ounce) baked pizza crust (thick or thin, based on preference)
- 2 tbsp Dijon mustard
- 3/4 cup packed grated Gruyère cheese
- 3/4 cup packed grated mozzarella cheese
- Salt and black pepper to taste
Instructions
1. Prepare the Bacon Preheat your oven to 400°F (200°C). Sauté the diced bacon in a heavy, large skillet over medium heat until it is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the rendered drippings from the skillet and discard (or save for another use), leaving just a thin film of fat in the pan for flavor.
2. Sauté the Cabbage Add the sliced cabbage to the same skillet. Sauté over medium heat until the cabbage is wilted and tender, about 5 minutes. Sprinkle the caraway seeds and cider vinegar over the cabbage and stir well to blend. Season generously with salt and pepper to taste.
3. Assemble the Pizza Place the pre-baked pizza crust on a heavy, large baking sheet. Spread the Dijon mustard evenly across the crust as the base sauce. Top with the sautéed cabbage mixture, spreading it out to the edges. Sprinkle the crisp bacon bits over the cabbage.
4. Add the Cheese & Bake Mix the grated Gruyère and mozzarella cheeses together and sprinkle them evenly over the toppings. Bake until the cheese is melted and bubbling and the crust is crisp, about 20 minutes. Slice and serve hot.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these rustic traditions without the distraction of ads.
Bacon & Cabbage Pizza with Caraway
Inspired by the rustic flavors of the countryside, this unique pizza features sweet sautéed cabbage, crisp bacon, and earthy caraway seeds atop a tangy Dijon mustard base. Finished with melting Gruyère and mozzarella, it is a hearty and savory winter pie.
Ingredients
Instructions
Prepare the Bacon
-
Preheat your oven to 400°F (200°C). Sauté the diced bacon in a heavy, large skillet over medium heat until it is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the rendered drippings from the skillet and discard (or save for another use), leaving just a thin film of fat in the pan for flavor.
Sauté the Cabbage
-
Add the sliced cabbage to the same skillet. Sauté over medium heat until the cabbage is wilted and tender, about 5 minutes. Sprinkle the caraway seeds and cider vinegar over the cabbage and stir well to blend. Season generously with salt and pepper to taste.
Assemble the Pizza
-
Place the pre-baked pizza crust on a heavy, large baking sheet. Spread the Dijon mustard evenly across the crust as the base sauce. Top with the sautéed cabbage mixture, spreading it out to the edges. Sprinkle the crisp bacon bits over the cabbage.
Add the Cheese & Bake
-
Mix the grated Gruyère and mozzarella cheeses together and sprinkle them evenly over the toppings. Bake until the cheese is melted and bubbling and the crust is crisp, about 20 minutes. Slice and serve hot.
