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Kielbasa, Apple, and Cheddar Pretzel Tart

Ready in 75 minutes

Serves 4 people

Recipe from Martha Stewart
Photo by Bryan Gardner


All-purpose flour, for dusting

1 pound pizza dough, room temperature

2 tablespoons Dijon mustard

1 large egg, lightly beaten

Pretzel salt or coarse salt, for sprinkling

4 ounces sharp cheddar, coarsely grated

10 ounces Pine View Farms Pork Kielbasa, cut on the bias into 1/2-inch slices

1 Granny Smith apple, cored and cut into 1/2-inch wedges

1/2 small red onion, cut into 1/4-inch wedges

1/4 cup fresh sage leaves

Extra-virgin olive oil, for drizzling


  1. Preheat oven to 450 degrees with rack in lower third. On a parchment-lined baking sheet lightly dusted with flour, stretch dough into a 10-by-15-inch rectangle, with a 1-inch border of thicker dough. Brush entire surface inside border evenly with mustard. Brush border with egg, then sprinkle generously with salt. Sprinkle cheese over mustard. Scatter kielbasa, apple, onion, and sage evenly over cheese, then drizzle with oil.
  2. Bake until crust is deep golden brown and bottom is set, about 25 minutes; tent with foil if edges brown too quickly. Serve hot.