reuben pizza

How To Make reuben pizza

• 1

  Put the sauerkraut into a colander to drain while you roll out your pizza crust.
• 2

  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.
• 3

  Following the package instructions, pre-cook the pizza dough for about 3/4 of the recommended time. Mine took about 12 minutes at 400*.
• 4

  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.
• 5

  Shred the cheese, or cut the slices into strips. Set aside.
• 6

  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.
• 7

  Layer the corned beef strips on top of the dressing.
• 8

  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.
• 9

  Sprinkle the cheese evenly over the top of the pizza. Garnish with whole caraway seed, if desired.
• 10

  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.
• 11

  Serve, and enjoy with a nice green salad or coleslaw.
• 12

  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.
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