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.
