Polish Kielbasa and Beetroot Relish Pizza
Today’s pizza brings the flavours of Poland to the table by combining smoky Polish kielbasa, tangy sauerkraut, and the sweet heat of beetroot and horseradish relish (ćwikła).
Kielbasa, a traditional Polish smoked sausage, is known for its rich, garlicky flavour and deep, smoky aroma. Sauerkraut, a staple in Eastern European cuisine, adds a tangy tartness that complements the savoury richness of the sausage. Ćwikła, a beetroot and horseradish relish, balances earthy sweetness with sharp heat, cutting through the richness of the cheese and sausage to create a complex, vibrant flavour profile.
A blend of fresh mozzarella and Manchego cheese provides a creamy texture with a slightly nutty, subtly sweet flavour as the base. Dried oregano, chilli flakes, and extra virgin olive oil (EVOO) complete the topping combination before we launch the pizza into the oven. Post-bake, fresh basil and chopped spring onions are added for extra flavour, aroma, and colour. A final drizzle of EVOO ties everything together, adding a smooth, aromatic finish.
Polish Kielbasa and Beetroot Relish Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- Fresh mozzarella cheese
- Manchego cheese
- Low moisture mozzarella cheese
- Polish Kielbasa
- Beetroot relish
- Sauerkraut
- Fresh basil leaves
- Extra virgin olive oil
- Dried oregano
- Chilli flakes
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Beetroot Relish: If making your own, this recipe is easy to follow and yielded great results for us.
- Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the manchego cheese. Tear mozzarella into medium-sized pieces. Set aside.
- Prepare Polish Kielbasa: Slice Polish kielbasa into thin slices. Set aside.
- Prepare Sauerkraut: Pat the sauerkraut dry before assembly to prevent excess moisture and avoid making the pizza soggy.
- Prepare Spring Onion: Slice your spring onion, set aside ready for assembly.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Evenly distribute pieces of fresh mozzarella across the dough, ensuring they are around 2 cm in diameter and at least 1.5 cm apart. Liberally sprinkle grated Manchego cheese over the pizza. Add slices of Polish kielbasa, followed by dollops of beetroot relish and sauerkraut. Finish with an even sprinkle of chilli flakes, dried oregano, and a drizzle of EVOO.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once the pizza is ready, carefully remove it from the oven with a pizza peel. Place the pizza on a serving board, add basil leaves and freshly chopped chives. Now, it's time to enjoy your homemade Polish Kielbasa and Beetroot Relish Pizza!
