The one thing this business has taught me is that cheese curds should be on everything.
I simmer these all pork local brats in local beer, then grill them for that perfect Wisconsin flavor. They're sliced directly onto the pizza along with a big fistful of local squeaky cheese curds. Thin crust. Tomato sauce. And love.
NOTE: I put double the amount of brats on than what is shown here, because there should really be brat in every bite.