My wife has said she will OF COURSE NOT try a braunschweigher-and-onion pizza, but I could still make one, if I’m dumb enough [Veto option due to pregnancy-induced-naseau that persists for the whole 9-months].
As a lover of brauncheweiger/liverwurst, the two sauces I imagine might be good are either a savory gravy reduction – like the gravy on jagerscnitzel – or something more piquant, almost like an HP sauce type of thing. I wonder if German red cabbage would be good on that as well.
Yeah, the only reason I said maybe buffalo was a picture of that caught my eye when I was looking up @RatMan 's suggestion of burrata, and the buffalo mozz looked really white, which was so striking to me about the pizza in question. Also that I’m pretty sure it would have been some cheese that is lately hip, given the hosts of the party are foodies, and buffalo mozzarella seems to be fashionable lately (?)
I don’t even recall the flavor of it so much as how it looked. So it must have been pretty bland I guess.
If adding German (sweet & sour, I assume you mean) red cabbage to a braunschweigher-and-onion pizza, I’d recommend a savory gravy. You might even want to try adding mashed potato dollops too.
