Pizza with bratwurst and artichokes

Total time: 3hr 06m
Preparation Time: 20m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 1326 Kcal, 58g Protein, 11g Carbohydrates, 70g Fat


  • Pizza dough
  • 475 g white flour
  • 100 g durum wheat semolina
  • 2.25 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3.5 dl water
  • 3 tbsp olive oil
  • Bratwurst
  • 4 farmers' bratwurst (e.g. with herbs)
  • 1 tbsp olive oil
  • Topping
  • a little durum wheat semolina
  • 2 dl puréed tomatoes
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 1 tbsp basil, finely chopped
  • 0.25 tsp salt
  • 300 g mozzarella, torn
  • a little pepper
  • 60 g pitted black olives, cut into rings
  • 150 g artichoke hearts in oil, drained
  • 2 spring onions incl. green parts, cut into thin rings
  • To bake
  • a little dried Italian herbs
  • 4 fresh eggs

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  • Pizza dough

    Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Bratwurst

    Heat the oil in a non-stick frying pan. Brown the bratwurst for approx. 2 mins. on each side. Remove, allow to cool slightly, cut into slices.
  • Topping

    Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Prick the pizza bases with a fork. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella, artichokes, olives, spring onions and sliced sausage.
  • To bake

    Approx. 17 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, crack the eggs one at a time, place 2 eggs on the pizza, garnish with herbs and bake for a further 5 mins. in the centre of the oven (the yolks should still be runny). Bake and top the second pizza in the same way.
  • Tip:

    For an extra crispy base, preheat the baking tray or use a pizza stone.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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