Reubenesque Pizza

1 tablespoon olive oil
1 large onion, sliced
1 teaspoon caraway seeds
1 1/2 cups (packed) well-drained sauerkraut from jar, 1 tablespoon sauerkraut juice reserved
1 1/2 cups (packed) shredded Swiss cheese

1 16-ounce purchased fully baked thick pizza crust
3 tablespoons Dijon mustard
8 ounces fully cooked kielbasa sausage, thinly sliced into rounds

(consider using less sauerkraut and more mustard and cheese)

• Preheat oven to 425F. Heat oil in heavy large skillet over medium-high heat. Add onion and caraway seeds and sauté until onion just begins to brown, about 7 minutes. Transfer onion mixture to large bowl. Mix in sauerkraut and 1 tablespoon sauerkraut juice. Cool to lukewarm, then mix in cheese. Season generously with pepper.
   
• Place pizza crust on baking sheet. Spread with Dijon mustard and top with sausage, then sauerkraut mixture.
   
• Bake pizza until cheese melts, topping begins to brown and crust is crisp, about 15 minutes. Transfer pizza to work surface; cut into wedges and serve.

Serves 8.

Bon Appétit
July 1998
Too Busy to Cook?; Gary Krolikowski, Castile NY

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