1pizza dough, medium*
1 tspground caraway seed
1/2 cthousand island dressing, approx
8 ozcorned beef slices
2 csauerkraut, drained, dry
2 cshredded swiss cheese, or several slices
How to Make Reuben Pizza
- 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.