Oktoberfest Grilled Pizza with Bratwurst, Mustard, and Garlic Kraut Recipe


  1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add Octoberfest and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
  2. Turn dough out onto lightly floured surface and divide into three even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, re-shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
  3. To Make the pizza: Stretch the dough to your liking and lightly oil the surface. Grill over medium heat on one side 2-3 minutes over medium heat. Place toppings on grilled side in order: Mustard, cheese, bratwurst, and kraut. Grill on second (raw) side until cheese is bubbling, (that means the dough is cooked all the way through) and let rest for 1-2 minutes. Slice and serve with green onions.

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.