Rueben Pizza
Rueben Pizza
Ruebens are one of my favorite sandwiches; so it’s natural for me to turn it into a pizza. While the concept of a rueben pizza is nothing new, my pizza uses homemade corned beef that is made out of tri-tip instead of brisket to cut down on the fat content. If you are pressed for time, using a good quality corned beef lunch meat is completely acceptable.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half for thin crust
- 2 cups Swiss cheese shredded
- 8 oz corned beef chopped
- 1 cup sauerkraut drained
- 1 tsp caraway seed
Thousand Island Sauce
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1/2 tsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions
- Whisk together the sauce ingredients in a bowl.
- Roll out the pizza dough to your desired thickness. Spread out the sauce, leaving a 1/4” edge of crust.
- Layer the Swiss cheese on the pizza.
- Top the pizza with corned beef and sauerkraut. Sprinkle the caraway seed over the pizza.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
