Put the sauerkraut into a colander to drain while you roll out your pizza crust.
Roll out the pizza dough, for a medium size (11") pizza. Sprinkle the caraway over the unbaked crust. Use more or less, to your taste.
Following the package instructions, pre-cook the pizza dough for about 3/4 of the recommended time. Mine took about 12 minutes at 400*.
While your crust bakes, roll up your corned beef slices (like a cigar), and cut them into strips (1/2" cuts down the length). Set aside.
Shred the cheese, or cut the slices into strips. Set aside.
Remove par-cooked crust from the oven, and spread the dressing over the top of the crust. Use as much or as little as you like.
Layer the corned beef strips on top of the dressing.
Pat dry the sauerkraut, making sure it's not too wet, then layer it over the corned beef. You can add more caraway here, if you like.
Sprinkle the cheese evenly over the top of the pizza.
Garnish with whole caraway seed, if desired.
Return the pizza to the oven and bake an additional 10 minutes, at 350*
Remove from the oven and allow to rest a few minutes before cutting.
Serve, and enjoy with a nice green salad or coleslaw.
NOTES: If you prefer, use a ready-made pizza crust (like Boboli). Just sprinkle the caraway over the dressing.
This recipe is very flexible, and easy to increase for a larger pizza, or decrease if you want a small one.
I made this again for the SuperBowl adding pickle relish and topped with french-fried onions -- YUM!
*We are gluten intolerant, so I used Pillsbury GF Pizza Dough.