Pork Sauerkraut and Mashed Potato Pizza

On New Year’s Day, Tom has the tradition of eating pork and sauerkraut made in the crock pot alongside mashed potatoes. While I am not a big fan of this dish, I oblige and make it every year. This year we had quite a bit of leftovers and a few days later I had pizza on the menu.

I asked Tom if he wanted me to throw out the leftovers or when he was planning on eating them. He looked at the menu (which is always on a small sheet of paper, held to the fridge by a magnet) and declared that he wanted the leftovers put on top of his pizza. Usually I am the one trying crazy toppings on pizza, but he did have a pierogi pizza once, so I figured he was feeling the need to branch out in pizza world again.

Pork, Sauerkraut and Mashed Potato Pizza
Source: A Cookaholic Wife Creation
Servings: 14-inch pizza
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    • 1 pizza dough, homemade or store-bought 
    • 1 tbsp. butter, melted
    • 1/8 cup grated Parmesan cheese
    • 1/2 tsp. garlic powder
    • 1/2 tsp. Italian seasoning 
    • 1 cup mashed potatoes, warmed
    • 3/4 cup shredded pork, warmed
    • 1/2 cup sauerkraut, warmed
    • 1 – 1 1/2 cups Italian blend shredded cheese 

1. Preheat the oven to 450.
2. Form dough into a circle on a pizza stone or other baking sheet.
3. Brush the dough with melted butter, then sprinkle with Parmesan cheese, garlic powder and Italian seasoning.
4. Pre-bake the dough for 5-7 minutes or until just cooked through and barely golden.
5. Remove the pizza from the oven and spread mashed potatoes over the dough. Sprinkle with shredded pork and sauerkraut, then top with the shredded cheese.
6. Return to the oven to 8-12 minutes (depending on the thickness of your dough) until browned and cooked through.

I wasn’t really expecting to like this as at since I’m not really a fan of the original dish, but whomever said ‘cheese makes everything better’ was right on the money for this dish. I could have easily eaten more than one slice but someone was not interested in sharing.

I’m definitely planning to make sure we have leftovers of pork and sauerkraut now so we can make this pizza again. I might even be convinced to make the dish at a time other than NYD. Now that’s really saying something!

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