Reuben Pizza Recipe with Leftover Corned Beef

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Reuben pizza

Reuben Pizza

My all-time favorite sandwich is transformed into something even better! This Reuben pizza has all the features of a Reuben sandwich, including swiss cheese, sauerkraut, homemade thousand island dressing, and of course… corned beef! The addition of caraway seeds makes the New York style dough reminiscent of rye bread.
5 from 2 votes
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Pizza Style: New York
Oven Type: Home Oven, Outdoor Pizza Oven
Prep Time: 5 minutes
Cook Time: 8 minutes
Dough Making: 1 day
Servings: 4 servings
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For the Thousand Island Dressing:

  • 1/2 cup Mayonnaise
  • 2 tbsp Ketchup
  • 1 tbsp Vinegar
  • 2 tsp Sugar
  • 2 tsp Sweet pickle relish
  • 1 tsp Red onion, fine mince
  • Salt and pepper, to taste

For topping the pizza:

  • 1 cup Leftover Corned Beef, shaved or thin sliced
  • 1 cup Low moisture whole milk mozzarella cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 1/3 cup Sauerkraut, drained
  • 1 tsp Caraway seeds
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  • Begin by preparing your dough the day before.
  • For the Thousand Island dressing, mix all ingredients in a bowl. Place in refrigerator to chill.
  • Preheat the pizza oven to 700 degrees F; alternatively, preheat your kitchen oven to the max 550F with a pizza stone.¬†Stretch the dough out thin, approximately 15"-16" round.
  • To assemble the pizza, top with swiss and mozzarella cheeses. Then add the corned beef and sauerkraut. Finally, sprinkle with caraway seeds.
  • Bake for 4-5 minutes if using a pizza oven, or 6-7 minutes if using a kitchen oven (with the final minute under the broiler one high), until spotted, browned, and gorgeous.
  • Remove from the oven and top with Thousand Island dressing. Serve hot.

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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