Reuben Pizza: A Culinary Mashup

My earliest memory of a Reuben sandwich involves a rainy Saturday afternoon, a cozy corner booth in a local deli, and the sheer, unexpected delight of that first bite. The tangy sauerkraut, the savory corned beef, the creamy Swiss, all melded together by the perfect rye and a generous slathering of Thousand Island dressing – it was pure comfort food bliss. Now, imagine all of that, but on a pizza. This Reuben Pizza isn’t just a meal; it’s a delicious collision of comfort food memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 1 pizza
• Dietary Type: Not Vegetarian

Ingredients

• 1 lb pkg refrigerated pizza dough
• 1 1/2 cups shredded swiss cheese
• 1 lb deli-sliced pastrami or 1 lb corned beef
• 1 cup sauerkraut (drained well)
• 1/2 tablespoon olive oil

Equipment Needed

• Pizza pan or baking sheet
• Parchment paper (optional)
• Rolling pin (optional)

Instructions

1. Preheat your oven to 450 degrees F (232 degrees C). Position a rack in the lower third of the oven.

2. Divide the refrigerated pizza dough in half. Work with one half at a time, keeping the other half covered to prevent it from drying out.

3. On a lightly floured surface, form one piece of dough into a round or square disk. You can use a floured rolling pin to achieve a thin crust, or gently stretch the dough with your hands for a rustic, slightly thicker crust. Aim for a diameter or side length that fits comfortably on your pizza pan or baking sheet.

4. Line your pizza pan or baking sheet with parchment paper (for easy cleanup) or lightly grease the pan. Carefully transfer the disk of dough to the prepared pan.

5. Sprinkle half of the shredded swiss cheese evenly over the dough, leaving a 1-inch border around the edges for the crust. This cheese layer acts as a base and helps to prevent the crust from becoming soggy.

6. Next, layer on the star of the show: the deli-sliced pastrami or corned beef. Spread the meat evenly over the cheese. If the slices are particularly thick, you might want to tear them into smaller pieces for better distribution.

7. Top the meat with the drained sauerkraut. It’s crucial to drain the sauerkraut well to avoid a watery pizza. You can squeeze it with your hands or press it between paper towels to remove excess moisture.

8. Sprinkle the remaining shredded swiss cheese over the sauerkraut. This top layer of cheese will melt and create a gooey, cheesy blanket over the Reuben filling.

9. Roll out the second piece of dough in the same way as the first, creating a disk or square that is similar in size. Carefully place this second layer of dough on top of the filling, covering everything completely.

10. Tightly crimp together the edges of the top and bottom dough layers to seal the pizza. This is important to prevent the filling from leaking out during baking. You can use your fingers or the tines of a fork to create a decorative and secure seal.

11. Brush the top of the pizza with olive oil. This will help the crust to brown beautifully and become slightly crispy in the oven.

12. Bake the Reuben Pizza on the lower third of the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it towards the end of the baking time to prevent burning.

13. Remove the pizza from the oven and let it cool for a few minutes before slicing.

14. Cut the pizza into slices and serve immediately. For an authentic Reuben experience, dip each slice in Thousand Island Dressing.

Expert Tips & Tricks

• Draining the sauerkraut is KEY. Soggy pizza is a sad pizza. Really squeeze out that excess liquid!
• For extra flavor, consider adding a thin layer of Thousand Island dressing under the first layer of cheese.
• If you want a crispier crust, bake the pizza directly on a preheated pizza stone or baking steel.
• Don’t overcrowd the pizza with too much filling. A balanced ratio of dough to filling is essential for a well-cooked pizza.
• If your crust is browning too quickly, loosely tent the pizza with aluminum foil during the last few minutes of baking.
• For a richer flavor, use a combination of Swiss and Gruyere cheese.
• If you prefer a slightly sweeter flavor, consider adding a touch of brown sugar to the sauerkraut before layering it on the pizza.

Serving & Storage Suggestions

Serve the Reuben Pizza hot and fresh out of the oven for the best flavor and texture. As mentioned, a side of Thousand Island dressing for dipping is highly recommended. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals. The crust may lose some of its crispness upon reheating, but the flavor will still be delicious. While not ideal, you can freeze the cooked pizza. Wrap tightly in plastic wrap and then foil. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	80mg	27%
Sodium	1200mg	50%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	3g	–
Protein	30g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough. There are many great pre-made options available, or you can make your own from scratch.
• Vegetarian (Reuben-inspired): Substitute the pastrami or corned beef with marinated and grilled portobello mushrooms or smoked tofu.
• Spicy: Add a pinch of red pepper flakes to the sauerkraut or drizzle the finished pizza with a spicy sriracha mayo.
• Crustless: For a low-carb option, skip the pizza dough altogether and bake the filling in a baking dish, topping with a layer of melted cheese.
• Different Cheeses: While Swiss is traditional, feel free to experiment with other cheeses like Gruyere, provolone, or even a sharp cheddar.

FAQs (Frequently Asked Questions)

Q: Can I use homemade pizza dough for this recipe?
A: Absolutely! Homemade pizza dough will add an extra layer of deliciousness to this Reuben Pizza. Just make sure to adjust the baking time accordingly.

Q: What if I can’t find pastrami or corned beef?
A: Both can be used interchangably. If you can’t find either, you could potentially substitute with other smoked or cured meats, but the flavor profile will be different.

Q: How do I prevent the bottom crust from getting soggy?
A: Draining the sauerkraut thoroughly and using a layer of cheese as a base will help to prevent a soggy crust. Baking the pizza on a preheated pizza stone or baking steel can also help.

Q: Can I make this Reuben Pizza ahead of time?
A: You can assemble the pizza ahead of time, but it’s best to bake it just before serving for the best flavor and texture. If you do assemble it ahead of time, cover it tightly with plastic wrap and refrigerate for up to 24 hours.

Q: What’s the best way to reheat leftover Reuben Pizza?
A: Reheating in a preheated oven at 350°F (175°C) will help to maintain the crust’s crispness. You can also reheat it in a microwave, but the crust will be softer.

Final Thoughts

So, there you have it – the Reuben Pizza, a delightful marriage of two classic comfort foods. It’s a guaranteed crowd-pleaser, perfect for casual weeknight dinners, game-day gatherings, or any occasion that calls for a little bit of cheesy, savory goodness. Don’t be afraid to get creative with your toppings and substitutions to make it your own. And most importantly, have fun with it! I encourage you to try this recipe and share your feedback. Maybe pair it with a crisp, cold pilsner or your favorite pickle plate for the full deli experience.