Reuben Pizza - My Bizzy Kitchen

Reuben Pizza – My Bizzy Kitchen


Reuben sandwiches are hands down my favorite sandwich, so I obviously love Reuben pizza.

My first attempt at a Reuben pizza was in January of 2010.  You can check out that post here and awe at the amazing food photography.  #not

this is a photo of a close up of a reuben pizza
OLYMPUS DIGITAL CAMERA

For years I thought close up food photography was where it was at.  My friend Morgan and I talk about that all the time.  I asked for this Olympus Digital Camera for Christmas becauses it had a food photography setting, like somehow that was going to change my food photography skillz.  Ha!

My late husband really wasn’t a fan of pizza.  I could have it every day but it was a stretch for him to have it every Friday.  Even though I made different kinds of pizza, like this Reuben pizza, it was still pizza in his head.  At least he hated onions as much as me. 😂

This thousand island dressing in the recipe card is enough for two pizzas, or use the second half of the dressing as a dip for the pizza.  So good.

this is a photo of homemade thousand island dressing

this is a photo of a Reuben pizza

Reuben Pizza

Yield:
4

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

If you love a Reuben sandwich, you will love this pizza! It has everything you love – sauerkraut, caraway seeds, swiss cheese and corned beef.

Ingredients

  • Thousand Island Dressing (enough for two large pizzas)
  • 1/4 cup nonfat Greek yogurt
  • 1/4 cup light sour cream
  • 2 tablespoons ketchup
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • 1 teaspoon garlic powder
  • 14 cup chopped dill pickle
  • 1 teaspoon dill pickle juice
  • For the pizza:
  • 10 ounces skinny pizza dough (link in notes below)
  • 1 tablespoon caraway seeds
  • 4 ounces chopped corned beef, diced
  • 1 cup sauerkraut, squeezed dry
  • 2 ounces shredded baby swiss cheese
  • 2 ounces shredded provolone cheese
  • 1/2 of thousand island dressing above
  • 1 tablespoon dried parsley
  • 2 tablespoons chopped dill pickle

Instructions

  1. Heat oven to 500 degrees.
  2. Mix thousand island dressing. Set aside.
  3. Roll out dough, sprinkle caraway seeds and knead until the seeds are combined. Add dough to parchment paper and roll out to desired thickness.
  4. Use 1/2 of the thousand island dressing as the sauce. Top with the cheeses and add diced corned beef. Sprinkle with dried parsley and bake for 18-20 minutes.
  5. Garnish with dill pickles when it comes out of the oven.

Notes

I used ten ounces of dough so that’s why I cooked this longer than my usual dough. This recipe is for my next article in The Daily Herald, so it’s on the point heavy side – 8 points for 1/4 of the pizza no matter which plan you are on. Pair with a salad though and you’ve got a winner of a dinner!


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Let me know if you give this pizza a try.  Be sure to tag me on IG if you do.

What’s your favorite pizza?






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