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reuben pizza

(1 rating)
methodmaven avatar
Recipe by
Tam D
@methodmaven
The Dalles, OR

This was on the menu tonight -- it did not disappoint! It's quick, easy, and delicious. My husband says he'd definitely like to see it on the table again :) Perfect Sunday night supper.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For reuben pizza

  • 1
    pizza dough, medium*
  • 1 tsp
    ground caraway seed
  • 1/2 c
    thousand island dressing, approx
  • 8 oz
    corned beef slices
  • 2 c
    sauerkraut, drained, dry
  • 2 c
    shredded swiss cheese, or several slices

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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