Hot Goetta BBQ Pizza

Ingredients

• 454 g (1 lb)hot goetta
• 1 rollready-made pizza dough
• 225 g (2 cups)strong cheddar cheese
• 1jalapeño
• 1shallot
• 240–480 ml (1–2 cups)hot barbecue sauce

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Brown the goetta

   Cook the goetta until browned, then set it aside.

3. 3

   Oil the tray

   Coat a rimmed baking tray generously with oil, covering the base, sides and corners.

4. 4

   Shape the dough

   Put the pizza dough on the tray and press it out, pushing the edges up the sides.

5. 5

   Bake the base

   Bake the dough for 8 minutes.

6. 6

   Start browning

   This first bake begins cooking the dough and browning the crust.

7. 7

   Slice the vegetables

   While the dough bakes, slice the jalapeño and shallot very thinly.

8. 8

   Remove the tray

   After 8 minutes, take the tray out of the oven.

9. 9

   Add sauce and cheese

   Spread the barbecue sauce over the dough, then scatter the cheddar on top.

10. 10

    Add vegetables

    Arrange the jalapeño and shallot over the cheese.

11. 11

    Finish with goetta

    Top with the browned goetta and bake for 12–15 minutes.

What is goetta pizza?

Goetta is a savoury sausage-and-grain mixture associated with Cincinnati and the surrounding region. Here it takes the place of a more usual pizza meat, paired with barbecue sauce and cheddar.

The tray-baked format makes a generous, sturdy crust for the rich toppings. Browning the goetta first and briefly baking the dough before topping it help the finished pizza cook more evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 820 calories, 34g protein, 72g carbs, 43g fat.

The dough and barbecue sauce provide most of the carbohydrates, while the goetta and cheddar contribute much of the protein and fat. Serve a slice with salad or other vegetables for a more balanced plate.

The key ingredients

Goetta: Browning it before it goes on the pizza gives it colour and lets excess cooking moisture escape. Set it aside while you prepare the base and toppings.

Cheddar and barbecue sauce: Sharp cheddar brings a savoury contrast to the sweet, tangy sauce. The sauce quantity is a range, so use less for a drier topping or more for a saucier finish.

Shape the tray crust

Oiled tray: Coat the base and all the edges and corners well so the dough can release and brown. The method does not specify an amount of oil.

Raised edges: Press the dough out to the sides and bring its edges up the tray walls. This gives the toppings a border and helps keep sauce from running off.

Get the toppings ready

Thin slices: Cut the jalapeño and shallot very thinly so they have time to soften during the final bake. Remove the jalapeño seeds if you prefer a milder result.

Layering: Spread the sauce over the pre-baked dough, then add the cheese, vegetables and browned goetta. Distributing the toppings evenly helps each piece get a balanced mix.

Check the bake

The first 8 minutes give the crust a head start; the second bake takes 12–15 minutes with the toppings in place. Keep the oven at 220°C (425°F) throughout.

Look for a browned crust and melted cheese before taking the pizza out. If the centre still looks pale or soft, give it a little longer and check again.

Serving ideas

Let the pizza settle briefly after baking, then cut it into portions so the cheese and toppings are less likely to slide. A crisp green salad or crunchy vegetables make a fresh counterpoint.

Because the goetta, cheddar and sauce are all substantial toppings, keep side dishes simple. Offer extra barbecue sauce separately rather than adding more to every slice.

Recipe notes & tips

• Use a rimmed tray large enough to hold the dough with its edges pressed up the sides.
• Brown the goetta while the oven heats to make the preparation more efficient.
• Slice the jalapeño and shallot thinly for more even softening.
• Start with the lower amount of barbecue sauce if you prefer a less saucy pizza.
• Allow the baked pizza to settle briefly before cutting.

Variations

• Milder topping: Remove the jalapeño seeds before slicing.
• Extra heat: Leave the jalapeño seeds in for a hotter finish.
• Sauce balance: Use the lower end of the barbecue sauce range for a less sweet, less saucy result.
• Cheese swap: Replace some of the cheddar with another good-melting cheese.
• More vegetables: Add a small amount of thinly sliced pepper alongside the shallot.

Common mistakes to avoid

• Skipping the tray oil: The dough may stick; coat the base, sides and corners generously.
• Crowding the toppings: Too much sauce or uneven piles can make the crust bake inconsistently; spread the toppings evenly.
• Thick vegetable slices: They may stay firm; slice the jalapeño and shallot very thinly.
• Unbrowned goetta: It misses the initial browning step; cook it before adding it to the pizza.
• Cutting straight away: The toppings can shift; let the pizza settle briefly before slicing.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in an oven until hot throughout; a microwave is quicker but will soften the crust.

Frequently asked questions