Ukranian pizza (Farmers` Market)

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Ukranian pizza (Farmers' Market)

Potato, Sauerkraut and Kielbasa Pizza with Grainy Mustard Sour Cream

2                           pre- packaged pizza rounds, or pita shell
2 tsp (10 ml)      canola oil, extra virgin canola
1 cup (250 ml)   fried onions
8 oz (250 g)        koubassa/kielbasa or your favourite garlic sausage sliced
½ cup (125 mL) sauerkraut, well drained (from your local market expert)
6                            baby red potatoes, cooked, sliced thin
4 tbsp (60 mL)   grated parmesan cheese (Leoni-Grana Parmesan)
4 oz (125 g)         grated gouda (try Sylvan Star Gouda)

Pre-heat your barbecue to medium.

Brush the top of each pizza round with 1 tsp of canola oil; this will protect the crust from getting soggy as is bakes.  Top each pizza round with ½ of the fried onions, then with half of each of the remaining ingredients.  Top with grated parmesan and gouda.  Sprinkle with a little salt and pepper and place the pizza directly on BBQ grill.  Close lid and bake for 7-10 minutes.  Be sure to check the bottom is not getting too well done.  Remove once the cheese is bubbling and golden.  Top with a drizzle of mustard sour cream, and enjoy.  Makes two, 10 inch pizzas.

Mustard Sour Cream Sauce

½ cup   (125 mL) sour cream
2 tbsp  (30 mL)   grainy or flavoured Alberta mustard (try Brassica Mustard)
2 tbsp   (30 mL)   milk if needed to thin sauce out if necessary.