Glier's Goetta Pizza

Ingredients

• Enough to cover your panPizza dough
• 3/4 rollGlier's Goetta
• About 85 g (3/4 cup)Mozzarella
• 240 ml (1 cup)Pizza sauce

Instructions

1. 1

   Fry the goetta

   Fry the goetta, breaking it into crumbles as it cooks.

2. 2

   Prepare the dough

   Roll out the dough and prick it all over with a fork.

3. 3

   Bake the crust

   Bake the dough at 190°C (375°F) for 10 minutes.

4. 4

   Add the toppings

   Take the crust out of the oven and top it with the pizza sauce, mozzarella and goetta crumbles.

5. 5

   Finish the pizza

   Return the pizza to the oven for a further 15–20 minutes. Slice and serve.

What is goetta pizza?

Goetta is a Cincinnati-area breakfast sausage traditionally made with meat and oats. This pizza gives the savoury, peppery mixture a place alongside familiar tomato sauce and cheese.

The method keeps things simple: the crust gets a short first bake, then the toppings go on for the final stretch. Frying and crumbling the goetta first helps distribute it across the pizza.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 20g protein, 55g carbs, 22g fat.

The dough and pizza sauce provide most of the carbohydrates, while the goetta and mozzarella contribute much of the fat and protein. Goetta is also likely to be a significant source of sodium. Pair a slice with salad or vegetables for a more balanced plate; nutrition estimates are approximate because the dough quantity and goetta roll size are not specified.

Getting the crust ready

Pricking the dough: use a fork to make holes across the rolled-out surface before its first bake. This helps the crust bake more evenly rather than puffing up in large bubbles.

Fitting the pan: roll the dough wide enough to cover your pan, as the recipe specifies. The pan size is not given, so use the dough amount that suits the one you have.

Cooking the goetta

Frying first: cook the goetta in a pan and break it into small crumbles as you go. That gives the topping a more even spread and avoids placing a single uncooked piece of sausage on the pizza.

Crumble size: aim for bite-sized pieces so they sit comfortably on each slice. If the goetta releases a lot of fat, you can drain off the excess before topping the crust.

Layering the toppings

Sauce first: spread the pizza sauce over the pre-baked crust, then add the mozzarella and goetta. Distribute the toppings across the surface so each slice gets a little of each.

Keep the topping layer reasonably even. A very thick or crowded layer can make the crust harder to bake through.

Checking when it is done

The crust gets 10 minutes at 190°C (375°F) before any toppings are added, followed by another 15–20 minutes in the oven. The recipe does not specify a separate temperature for the second bake, so use the same oven setting.

Look for a cooked-through crust and melted cheese before taking the pizza out. Ovens and dough thickness vary, so check towards the shorter end of the final baking time.

Serving the pizza

Let the pizza rest briefly after baking so the cheese settles and the slices are easier to lift. Cut it into portions and serve while warm.

A crisp green salad or a serving of vegetables makes a fresh contrast to the rich, savoury topping.

Recipe notes & tips

• Break the goetta into small crumbles while frying for easier topping and serving.
• Prick the dough evenly across its surface before the first bake.
• Spread the sauce in an even layer rather than piling it in the centre.
• Leave a little space between toppings so the crust can bake through.
• Let the finished pizza rest briefly before slicing.

Variations

• Add vegetables: scatter thinly sliced mushrooms or peppers over the toppings.
• Use a sharper cheese: replace some of the mozzarella with a small amount of mature cheddar.
• Add heat: sprinkle chilli flakes over the sauce before adding the cheese.
• Try extra herbs: finish the pizza with dried oregano before baking.
• Make smaller pizzas: divide the dough into portions and adjust the baking time to suit their size.

Common mistakes to avoid

• Skipping the first bake: the crust may turn soggy under the toppings; bake it for the stated 10 minutes first.
• Leaving the goetta in large pieces: it will be harder to distribute; crumble it as it fries.
• Overloading the crust: a heavy topping layer can slow baking; spread the ingredients evenly.
• Using too much sauce: excess moisture can soften the base; spread a moderate, even layer.
• Slicing immediately: the toppings may slide off; give the pizza a brief rest after baking.

How to store

Refrigerate leftover slices in a covered container for up to 3 days. Reheat in an oven until hot throughout; a microwave also works, though the crust will be softer.

Frequently asked questions