Reuben Pizza

March 2008
Reuben Pizza

by 1 people

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Makes: 4 servings

Prep: 25 mins

Bake: 25 mins

Ingredients
  • 1 1 pound package  refrigerated pizza dough
  • 1 1/2 cups shredded Swiss cheese, preferably imported Swiss or emmentaler
  • 1 pound deli-sliced pastrami or corned beef
  • 1 cup sauerkraut, rinsed
  • 1/2 tablespoon extra-virgin olive oil
  • 1/3 cup mayonnaise
  • 2 1/2 tablespoons ketchup
  • 2 tablespoons finely chopped bread-and-butter pickles
Directions
  1. Position a rack in the lower third of the oven and preheat to 425 degrees . Cut the pizza dough in half and form each half into a disk. Place on a lightly floured work surface and cover one piece with a towel.
  2. Roll out the other piece of dough into a 9-inch round and place on a parchment-lined baking sheet. Sprinkle half of the cheese on top, leaving a 1-inch border all around. Arrange the pastrami and then the sauerkraut evenly on top. Top with the remaining cheese.
  3. Roll out the second piece of dough into a 10-inch round and place over the filling. Tightly crimp together the edges to seal. Brush the top with the olive oil and cut 3 vents in the center.
  4. Bake the pizza until browned and crisp, 20 to 25 minutes. Let cool briefly.
  5. Meanwhile, in a small bowl, stir together the mayonnaise, ketchup and pickles. Cut the pizza into wedges and serve with the sauce.
Tip PAIR WITH:
  • Penfolds Koonunga Hill Shiraz Cabernet 2004 (Australia)
Tip Smart move:
  • If your dough is too elastic to roll out, let it rest for a few minutes.
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