Reuben Pizza: A Delicious Twist on a Classic

I’ll never forget the first time I tasted a Reuben sandwich. It was at a small, unassuming deli in Chicago, the kind of place where the aroma of cured meats hung heavy in the air. The combination of tangy sauerkraut, salty corned beef, creamy Swiss cheese, and that tangy Russian dressing was an explosion of flavor. Years later, I found myself craving that same complex profile, but with a fun, shareable twist: the Reuben Pizza was born! It captures all the best elements of the sandwich and transforms them into a crowd-pleasing masterpiece.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Servings: 4
• Yield: 4 small pizzas
• Dietary Type: Not specified

Ingredients

• 6 tablespoons Dijon mustard, divided
• 4 small Boboli pizza crusts
• 1 lb shredded Swiss cheese, divided
• 1 lb corned beef, thinly sliced
• 2 2⁄3 cups sauerkraut, well drained
• 2 teaspoons caraway seeds

Equipment Needed

• Baking sheet

Instructions

1. Preheat your oven. Get that oven fired up to 450°F (232°C). Make sure your baking sheet is ready too!
2. Mustard base. Take each of the Boboli pizza crusts and spread them with 1 tablespoon of Dijon mustard. Ensure you are covering the entire surface, leaving a little space at the edge for the crust.
3. Cheese blanket. Evenly sprinkle half of the shredded Swiss cheese over the mustard-covered pizza crusts. The cheese will act as a delicious glue, holding the corned beef in place.
4. Corned beef layer. Now comes the star of the show: the corned beef. Distribute the thinly sliced corned beef evenly over the pizza crusts. If the slices are large, you may need to fold them to fit nicely on the pizza. Don’t overcrowd the pizza; you want each bite to have a good balance of flavors.
5. Mustard drizzle. Spread the remaining Dijon mustard evenly over the corned beef on each pizza. This adds a zesty kick that complements the richness of the meat and cheese.
6. Sauerkraut topping. Add the well-drained sauerkraut evenly onto each pizza. Make sure to squeeze out any excess moisture from the sauerkraut to prevent a soggy pizza. Nobody wants that!
7. Final cheese layer. Sprinkle the remaining shredded Swiss cheese evenly over each pizza. This layer of cheese will melt beautifully and create a gooey, cheesy topping that holds everything together.
8. Caraway seed sprinkle. Finish off the pizzas with a sprinkle of caraway seeds. These little seeds add a subtle anise flavor that complements the other ingredients perfectly.
9. Bake to perfection. Place the pizzas on a preheated baking sheet and bake at 450°F (232°C) for 10-12 minutes, or until the pizzas are well heated and the cheese is melted and bubbly. Keep a close eye on them to prevent burning. The crust should be golden brown and crispy.
10. Cool slightly and serve. Remove from the oven and let cool for a minute or two before slicing and serving.

Expert Tips & Tricks

• Don’t skip the draining! Excess moisture from the sauerkraut is the enemy of a crispy crust. Take the time to thoroughly drain and squeeze out as much liquid as possible. You can even pat it dry with paper towels.
• Upgrade your mustard. While Dijon is classic, experiment with other mustards for a unique twist. Stone-ground mustard or even a spicy brown mustard can add a different dimension of flavor.
• Toast the caraway seeds. For a more intense flavor, lightly toast the caraway seeds in a dry pan before sprinkling them on the pizza. This will release their aromatic oils and add a nutty note.
• Make it ahead. You can assemble the pizzas ahead of time and store them in the refrigerator until you’re ready to bake. Just add a few extra minutes to the baking time.
• Crispy crust is key. For a truly crispy crust, try pre-baking the Boboli crusts for a few minutes before adding the toppings. This will help to prevent them from becoming soggy.

Serving & Storage Suggestions

Serve your Reuben Pizzas hot, straight from the oven. They’re perfect as an appetizer, a light lunch, or a fun dinner. Garnish with a sprinkle of fresh parsley or dill for added freshness and visual appeal.

Leftover Reuben Pizza can be stored in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through and the cheese is melted. You can also reheat it in a microwave, but the crust won’t be as crispy. Freezing is not recommended as the sauerkraut can become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	753.1 kcal	N/A
Calories from Fat	488 g	65%
Total Fat	54.3 g	83%
Saturated Fat	27.5 g	137%
Cholesterol	215.7 mg	71%
Sodium	2387.3 mg	99%
Total Carbohydrate	12.4 g	4%
Dietary Fiber	3.9 g	15%
Sugars	3.4 g	13%
Protein	53.3 g	106%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Russian Dressing: For a more authentic Reuben flavor, replace some of the Dijon mustard with Russian dressing. Mix it with mayonnaise for extra creaminess.
• Gluten-Free: Use gluten-free pizza crusts for a gluten-free version of this recipe.
• Turkey Reuben: Substitute the corned beef with sliced turkey for a lighter twist.
• Different Cheese: Try using provolone or Gruyère cheese instead of Swiss for a different flavor profile.
• Spicy Reuben: Add a pinch of red pepper flakes to the sauerkraut for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pizza dough instead of Boboli crusts?
A: Yes, you can! Just be sure to adjust the baking time accordingly, as homemade dough may require a longer cooking time.

Q: Do I need to rinse the sauerkraut before using it?
A: Rinsing is optional. Some people prefer to rinse the sauerkraut to reduce its tanginess, but I find that it adds to the overall flavor of the pizza.

Q: Can I use regular mustard instead of Dijon?
A: While you can, Dijon mustard provides a distinct flavor that complements the other ingredients. If you use regular mustard, the flavor profile will be different.

Q: What is the best way to drain the sauerkraut?
A: Place the sauerkraut in a colander and press down firmly to squeeze out the excess moisture. You can also wrap it in a clean kitchen towel and wring it out.

Q: Can I add other toppings to this pizza?
A: Absolutely! Feel free to add other toppings that you enjoy, such as pickles, onions, or peppers.

Final Thoughts

This Reuben Pizza is more than just a recipe; it’s an experience. It’s the perfect way to enjoy the flavors of a classic Reuben sandwich in a fun, shareable format. So gather your friends and family, fire up the oven, and get ready to enjoy a pizza that’s packed with flavor and sure to please. Don’t be afraid to experiment with variations and make it your own. And please, let me know what you think! I’m always eager to hear about your culinary adventures.