Habanero Cheddar Brat Pizza

If you have never been to Wisconsin, you should. I know that sounds selfish and everything, but Wisconsin is so awesome for about 5 months out of the year. I say that from an outsiders viewpoint, but being from Wisconsin, it is fairly OK, the remaining 7 months if you can survive the cold and often times harsh winter months. But during the summer months, grilling brats are a big deal. I’ve known people to say ‘I ate so many brats this past weekend that I can’t even think of eating another brat’. Brats as we know them, or bratwurst are a big deal when it comes to grilling in the summer months, and it is almost as stereotypical as it is the cheese curd or beer association for this state, and we are all OK with that. With that said, I’ll admit, I love the bratwurst. A few establishments around the city are twisting up versions of brats whether that be Philly cheesesteak brats, or chicken and feta brats. There is one brat that I totally love, and that is the habanero and cheddar brat. When grilled, it has the perfect heat, and with that said, I decided to slice a couple of them up and top them on a pizza. It was freaking killer.

Habanero and Cheddar Brat Pizza

Now if you cannot find a habanero cheddar brat, try and find a jalapeño and cheddar brat as they are equally as good, but the habanero packs in a bit more heat, with I love.

Let’s get started.

  • 1 habanero cheddar brat, grilled and sliced into 1 inch rounds
  • Your favorite pizza dough, about 14 inches in shape
  • 1 cup of shredded mozzarella cheese
  • 1 cup of shredded cheddar jack cheese
  • 1/4 cup onion, thinly sliced
  • 1/4 cup pizza sauce

I’ve been playing around with pizza dough for some time now. It feels like years, trust me, it does. I think I’ve found my go to pizza dough now as I have been using my Kettle Pizza, and my pizzas are turning out fairly well. They still need work, but I’m coming close to a great dough. Regardless, use or make your favorite pizza dough.

If you do not have a Kettle Pizza, preheat your oven to 500 degrees with a pizza stone inside.

Toss and shape your pizza dough, then add the pizza sauce, just a thin amount. If you want more sauce, go for it. Top with the cheeses, and the sliced brats. Shower the top with the sliced onions.

Add the pizza to the preheated stone. I used a pizza wheel for this, lightly coated with semolina or fine cornmeal so it slides right onto the stone.

How to make a Habanero Cheddar Brat Pizza

Cook in the oven for about 15-20 minutes or until the crust is nice and cooked, and the cheese is nicely melted. If you are using a Kettle Pizza, well that is done in about 5 minutes (hence why I love that thing).

Slice and serve.

The result is everything you love in a pizza. Heck, I could even just go with the cheese and onion pizza, but the addition of the habanero cheddar brat just set this thing over the top. You think it might be a regular Italian sausage until you get that great heat from the habanero. It’s not too hot in heat, it’s just perfect and makes this pizza possibly one of my favorites.

 

If you are looking for something different to put on your pizza, give this one a shot. It’s a winner in my book. Hope you enjoy, and hope you give the brats a try, especially when visiting Wisconsin!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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