Runza Pizza
A creative fusion of Nebraska's beloved Runza sandwich and pizza. Seasoned ground beef, tender cabbage, and aromatic caraway seeds create a uniquely Midwestern pie that celebrates German-Russian heritage.
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water and let sit 5 minutes. Combine flour and salt in a large bowl, add yeast mixture and oil. Knead until smooth, about 8 minutes. Cover and let rise for 1 hour.
Brown the beef: In a large skillet over medium-high heat, cook ground beef with onion until beef is browned and onion is soft, about 8 minutes. Drain excess fat.
Add cabbage: Add shredded cabbage, garlic, and caraway seeds to the skillet. Cook, stirring occasionally, until cabbage is wilted and tender, about 10-12 minutes. Season with salt and pepper.
Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.
Shape the dough: Punch down risen dough and roll or stretch into a 14-inch round on a floured surface. Transfer to a floured pizza peel or inverted baking sheet.
Assemble: Spread pizza sauce over dough. Sprinkle with mozzarella and Swiss cheeses. Top evenly with the beef and cabbage mixture. Sprinkle additional caraway seeds if desired.
Bake: Slide pizza onto hot stone and bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
Serve: Remove from oven and let rest 3 minutes. Drizzle with yellow mustard if using (traditional Runza style). Slice and serve hot.
Pro Tips & Variations
- Cabbage prep: Shred cabbage thin for even cooking and better texture on the pizza.
- Double the caraway: If you love that distinctive Runza flavor, add extra caraway seeds.
- Add Worcestershire: A splash of Worcestershire sauce in the beef mixture adds depth.
- Make it cheesier: Add some cheddar or provolone for extra gooey goodness.
- Stuffed crust option: Fold the edges over the topping for a calzone-style variation.
- Freeze ahead: The beef and cabbage mixture freezes well for quick pizza nights.