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Wednesday, August 27, 2014

Reuben Style Pizza

Before we were DQ'd at Hudson Valley, we made this beautiful Reuben Pizza for turn in that afternoon.

We have had some requests for the recipe.  None more vocal than fellow food enthusiast Gusface Grillah.  So, Gus, this is for you.  Quite simple.  By the way, the credit for this pie goes to Hope, she did all of the research and R&D.  Perhaps we will use this recipe next year.

First, make some bread machine rye pizza dough.  The recipe is at Burp Recipes.  The only modification to the dough is that Hope added about 1-2 teaspoons of caraway seeds to the dough mix before starting the bread machine.  After allowing the dough to go through one raise cycle, pull from the machine and allow to sit for 30 minutes covered by a towel.  The recipe will make two standard sized pizza skins.

After pulling the dough and stretching to fit your lightly oiled pizza pan, pre-bake your crust at 425 F for 10 minutes.  Remove from your oven and let cool for about five minutes.  Then, for your sauce, spread out your favorite style of Thousand Island salad dressing on the crust in the proportions you desire.  Then, take a 12 oz can of sauerkraut and drain thoroughly.  You may even consider squeezing the kraut to get all of the liquid out to prevent a mushy crust.

Next, add 1/2 pound of chipped deli corned beef as your next layer.  Hope tore the meat into bite sized pieces.  Don't know what chipped style deli meats are?  Well, it is a Pittsburgh Thing.  Is is usually done with cheap, boiled ham around here.  But, you can chip any deli meat.  Here is a link to anything you wanted to know about Chipped Chopped Ham.

Finally, for the cheese, we used shredded Jarlsberg cheese.  Add as much as you like.

The pizza then goes back in the oven for 15 minutes at 425 F, or until the cheese is thoroughly melted.

That's it.  Plain, simple, and tastes pretty good.  Next time, I may try with a corned beef that I have smoked until fall apart tender.  Enjoy!

Thanks for stopping by,



  1. excellent, thanks Bill!

    Starting a new batch of pastrami this weekend so think I will have to give the pizza a whirl once it's finished

  2. Let me know how it turns out for you Gus. I am interested to hear your opinion.