Stefano Velia
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.
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Servings: 4 servings
Equipment
- Ooni Karu 16 outdoor pizza oven I used the Ooni Karu 16 pizza oven to bake this pizza, but a home oven with a pizza stone works great too.
Ingredients
- 1 batch NY-style pizza dough, prepared
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
Instructions
- 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.
