The possibilities are endless with pretzel pizzas! Go savory or sweet - some suggested variations are listed below the recipe. Oh, and these suckers are great on your barbecue grill too!
pretzel pizza crusts
sliced fresh mozzarella
thinly sliced tomatoes
Preheat your oven to 350 degrees.
1. Remove pizza crusts from freezer. Place them golden side up, ready for toppings.
2. Lightly spread marinara, then cheese and tomatoes and top with fresh basil. Lightly sprinkle pretzel salt (included with crusts). Add any extra toppings you want
5. Place in the oven until all toppings are heated and melted…about 10-15 minutes or so. I like mine on the rack so it’s crispier.
PIEROGI: Mashed potatoes, smoked Gouda, caramelized onions and green onions for color.
MOZZARELLA, MARINARA & ROASTED RED PEPPERS: marinara, lightly sprinkle dry basil and oregano, chopped roasted red peppers, mozzarella cheese and pretzel salt.
JALAPENO, GARLIC & CHEDDAR: smear roasted garlic on crust, add sliced jalapenos, cheddar cheese and pretzel salt
ROASTED RED ONIONS, GARLIC AND SMOKED GOUDA: smear roasted garlic on crust, sprinkle with roasted red onions and top with smoked Gouda. Sprinkle with pretzel salt and bake.
LEMON, PESTO AND TOMATO: lemon EVOO (just a drizzle), pesto topping and sprinkle with pretzel salt and bake. When out of oven, top with freshly sliced tomatoes, cut and serve.
ALMOND JOY: smear cinnamon honey butter (you can purchase this at Brezel) on crust and top with coconut, sliced blanched almonds, brown sugar (I usually make a coconut, almond and brown sugar mixture in advance), dark chocolate crumbles and salt.