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Reuben Pizza

I love reubens and I love pizza, so it is only natural that I make a reuben pizza. This pizza took a couple of times to make before it made the website. Just so you know, thousand island dressing is a bad idea for a sauce. Trust me, I tried it. You also have to completely drain the sour kraut. If not, your pizza is going to be really soggy. For being a pizza, there are a lot of elements that need to be right to make the perfect pie. Luckily for you, I don’t give up easily. As for tonight, I have created the perfect reuben pie.

The perfect reuben pie

The perfect reuben pie

The key to the perfect reuben pie is the sauce. What kind of sauce did I use? Well you are going to have to keep on reading.

Reuben Pizza

  • Pizza Dough – Click here for my dough recipe, otherwise make your own or buy some from the store or your local pizza shop.
  • 1/2 pound corned beef.  I purchased mine from the deli counter.  Ask for them to cut it thick.
  • 8 oz shredded swiss cheese – you probably won’t be able to find is pre-shredded
  • 6 oz sour kraut – drained
  • 1/4 prepared mustard
  • 1/4 spicy brown mustard

The first step is to let your dough rise.  After it is risen punch it down and start to form it.  Preheat the oven to 425 degrees.  If you need a dough recipe, I have a great recipe for a basic pizza dough.  Click here for my dough recipe

Form your dough

Form your dough

Next coat your pan or peel with either cornmeal or semolina.  Then spread your dough onto it and continue to form.  I used a pan as my peel broke a couple of months ago and I am having a hard time finding a new one.  Why doesn’t Bed Bath and Beyond have them in the store?

Coat with semolina or cornmealForm the dough onto the pan or peel

Next prepare your sauce.  Combine the two types of mustard in a bowl and mix.

yellowbrown

Then spread evenly over the pizza crust. Yep the secret is a spicy mustard sauce.  I tried thousand island and it was bad.  It burned and tasted weird.  The mustard complements the pizza nicely.

You can coat this pretty thick. Unlike pizza sauce this sauce is not runny.

You can coat this pretty thick. Unlike pizza sauce this sauce is not runny.

Now cut your corned beef into even chunks.

Corned beefCorned Beef Chunks

Evenly layer the corned beef onto the pizza.

You can layer the meat so that it is thick and layered like the sandwich.  Feel free to use a whole pound.

You can layer the meat so that it is thick and layered like the sandwich. Feel free to use a whole pound.

Now layer the sour kraut.  Make sure to drain the sour kraut.  If you forget you will have one soggy pizza.  To drain the kraut, place the sour kraut into a couple of sheets of paper towels and squeeze it.  Should only take a second.

Don't forget to drain the kraut.  I forgot two times previously.

Don’t forget to drain the kraut. I forgot two times previously.

Now shred your cheese.  I looked forever to find pre-shredded swiss cheese.  I found it once, but the store by me does not carry it anymore.  No matter, I found a nice chunk of swiss on sale.  So I shredded it myself.  Only took a second with the box grater.

Shredding the cheese your self will give you a cheaper way to top pizza.

Shredding the cheese yourself will give you a cheaper way to top pizza.

Now evenly sprinkle the cheese over the pizza.

Don't cover it with too much cheese. You want to be able to taste all of the elements of the pizza.

Don’t cover it with too much cheese. You want to be able to taste all of the elements of the pizza.

Place the pizza in the preheated 425 degree oven and bake for 18-23 minutes.  What can I say, ovens vary.

When the crust is golden and the cheese starts to brown, the pizza is done.

Pefectly cooked

Pefectly cooked

Remove it from the oven and let it site for a minute before cutting.

If you love reubens, you will love this pizza.

If you love reubens, you will love this pizza.

The pizza is as perfect as the sandwich.

Look at all of the layers of flavor

Look at all of the layers of flavor

I hope you guys enjoy this pizza as much as I did.


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Comments
  • comment avatar Dar July 14, 2009

    That is the most awesome pizza recipe ever! I'm so tired of pizza with tomato sauce & the reuben sandwich is one of my favorites. Thanks much!

  • comment avatar Rex July 14, 2009

    Dar, I have a lot of recipes for tomato-less pizzas. I will definitely make more. Thanks for great comments.

  • comment avatar Steven W. January 23, 2010

    The dough should've been rye. The sauce should've been like a traditional, but on the Russian side–whatever that means, not just mustards. A reuben to me is about the bread, meat, sauce, and kraut. And I like it when the kraut is sour not sweet, but it depends on the sauce. I don't like it when ingredients challenge each other. Anyway, I'm being a prick… I love the concept. Reminds me of this place in Madison, WI, called Ian's Pizza. They had or have mac'n'cheese pizza, chicken cordon bleu, … (http://www.ianspizza.com/).

    • comment avatar Rex January 24, 2010

      I hear ya about the rye dough Steven. But, I wanted to make it with a standard pizza crust. As for the sauce, I tried a Russian flavor but it never worked out as the mayo based sauces did not take to the oven temperatures. Thanks for the comments. If you figure out how to make the pizza more traditional let me know. I will try it out.

  • comment avatar tim January 30, 2012

    Holy f$%# this looks awesome. I just googled reuben pizza to see if anyone ever tried this. Looks awesome. Nice website too. The mustard for the sauce is a great idea. I might try putting a little caraway in the dough to give it a rye-y flavor.

    • comment avatar savoryreviews January 31, 2012

      Tim – Caraway seed in the dough sounds awesome.

  • comment avatar Wayne May 20, 2013

    I wonder how it would go with this recipe:
    http://www.food.com/recipe/pumpernickel-pizza-cru

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