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Hungarian pizza with smoked sausage and soured cream
Rich Hungarian-style pizza with a creamy base, spicy smoked sausage, and fresh peppers.

Pizza Hungarian Style

Author: Flavelo
Recipes Main Courses Quick Meals
This pizza places the iconic 'holy trinity' of Hungarian cuisine (sausage, onion, soured cream) on Italian dough. Instead of (or alongside) the tomato base, a soured cream base or soured cream used as a topping makes the fat of the smoked sausage and the heat of the pepper creamy. This is a modern, pizza-fied version of 'kenyérlángos' (flatbread), which makes every Hungarian heart beat faster.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 4 servings
🔥 Calories 1250 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray
  • Knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Prepare the dough: flour, salt, yeast, water, oil. Knead thoroughly, then prove for 1 hour in a warm place.

Tip: For Hungarian flavours, you can also put a pinch of cumin in the dough.
2 ✓

Mix the soured cream with the crushed garlic, a pinch of salt and pepper. This will be the base of the pizza.

Tip: Use full-fat soured cream, watery light soured cream soaks the dough.
3 ✓

Slice the sausage into rounds, slice the onion and the pepper.

Tip: Cut the sausage thinly so it bakes crispy.
4 ✓

Preheat the oven to 220°C. Roll out the dough.

Tip: Thicker dough stands up better to heavy toppings.
5 ✓

Spread with the garlic soured cream. Sprinkle with cheese.

Tip: The cheese should go on the soured cream, thus sealing in the moisture.
6 ✓

Arrange the sausage, onion and pepper on it. Dust with a little paprika for colour.

Tip: The sausage fat will dye the pizza orange (Fat-soluble pigments).
7 ✓

Bake for 15 minutes until the edge is red and the sausage is cooked. Garnish with parsley when serving.

Tip: Best fresh and hot.

Recipe FAQ

Tomato or soured cream base?
This recipe is made with a soured cream base in the style of 'langalló', but it is also tasty on a tomato base if you just dot the soured cream on at the end.
What sausage should I use?
Smoked peasant sausage or Csabai. The main thing is that it should contain paprika and have a smoky flavour.

Ingredients

  • 500 g Strong white bread flour
  • 7 g Dried yeast
  • 300 ml Tepid water
  • 30 ml Olive oil (or lard)
  • 1 tsp Salt
  • 200 g Soured cream (20%)
  • 2 cloves Garlic (crushed)
  • 150 g Smoked sausage
  • 1 whole Pepper (Sweet pointed or Bell pepper)
  • 1 whole Red onion
  • 200 g Mozzarella or Trappist cheese
  • 1 tsp Paprika powder
  • 10 g Fresh parsley