REUBEN PIZZA
This was on the menu tonight -- it did not disappoint! It's quick, easy, and delicious. My husband says he'd definitely like to see it on the table again :) Perfect Sunday night supper.
Provided by Tam D
Categories Pizza
Time 40m
Number Of Ingredients 6
Steps:
- 1. Put the sauerkraut into a colander to drain while you roll out your pizza crust.
- 2. Roll out the pizza dough, for a medium size (11") pizza. Sprinkle the caraway over the unbaked crust. Use more or less, to your taste.
- 3. Following the package instructions, pre-cook the pizza dough for about 3/4 of the recommended time. Mine took about 12 minutes at 400*.
- 4. While your crust bakes, roll up your corned beef slices (like a cigar), and cut them into strips (1/2" cuts down the length). Set aside.
- 5. Shred the cheese, or cut the slices into strips. Set aside.
- 6. Remove par-cooked crust from the oven, and spread the dressing over the top of the crust. Use as much or as little as you like.
- 7. Layer the corned beef strips on top of the dressing.
- 8. Pat dry the sauerkraut, making sure it's not too wet, then layer it over the corned beef. You can add more caraway here, if you like.
- 9. Sprinkle the cheese evenly over the top of the pizza. Garnish with whole caraway seed, if desired.
- 10. Return the pizza to the oven and bake an additional 10 minutes, at 350* Remove from the oven and allow to rest a few minutes before cutting.
- 11. Serve, and enjoy with a nice green salad or coleslaw.
- 12. NOTES: If you prefer, use a ready-made pizza crust (like Boboli). Just sprinkle the caraway over the dressing. This recipe is very flexible, and easy to increase for a larger pizza, or decrease if you want a small one. I made this again for the SuperBowl adding pickle relish and topped with french-fried onions -- YUM! *We are gluten intolerant, so I used Pillsbury GF Pizza Dough.
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