I learned how to make Reuben pizza using this fantastic recipe from a buddy. If whole wheat bread dough isn’t available, I’ve substituted white bread dough and even manufactured my own.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 (1 pound) loaf frozen whole wheat bread dough, thawed
- ½ cup thousand island dressing
- 2 cups shredded Swiss cheese
- 6 ounces deli sliced corned beef, cut into strips
- 1 cup sauerkraut – rinsed and drained
- ½ teaspoon caraway seed
- ¼ cup chopped dill pickles (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan.
- On a lightly floured surface, roll bread dough out into a large circle about 18-inches in diameter; transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn’t form a dome when baking.
- Bake for 20 to 25 minutes in the preheated oven, or until golden.
- Spread 1/2 of the salad dressing over hot crust. Sprinkle with 1/2 of the Swiss cheese. Arrange corned beef on top of cheese, then drizzle with remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
- Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 698 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe except…I had leftover corned beef that I used and made a rye pizza dough/crust. Just gotta have rye for a Reuben! Great recipe although, only four stars for no rye.
Made home made whole wheat pizza dough. Baked on cookie sheet for 15 minutes at 375 degrees then added toppings and baked additional 10 minutes. Also used home made Thousand Island dressing. Delicious pizza!
I thought I invented this! we made this a few years ago, this recipe looks about right. The only recommendations/tweaks I have is to Use leftover St. paddy’s brisket if you have it instead of the deli Corned Beef. Also I used rye flour to make the crust and skipped the Caraway seeds. It was outstanding if you are a Reuben lover like me.
Wow this recipe is a super delicious, gotta love anything in pizza form, Rueben. I followed directions to the proverbial T and got an awesome crispy crust, not soggy and yet not dry Reuben pizza that I’m going to have to fight myself not to make a weekly staple.
This is a fabulous recipe. I happen to love Reuben sandwiches so I thought I would give it a try. I did change it slightly; I didn’t want to make a huge pizza for one so I used a mini Boboli crust, cut the initial baking time to 10 minutes since it was pre-cooked. I then followed the recipe completely….what can I saw but YUM!!!!
Yummy!
Great pizza. I have made it with both refrigerated dough and already baked store bought dough. The caraway seeds and some crumbled up rye bread is a good addition.
It was a party in my mouth with all those perfectly balanced flavors! I just used a 10 oz. Boboli whole wheat pizza crust to make it easier, and a little less than 1/2 cup of dressing was the perfect amount for it. Not too rich…just right. I also took the advice of others and only squeezed out the liquid from the sauerkraut and didn’t rinse because I love its briny, sour flavor. Didn’t have caraway, but we always have to sprinkle red pepper flake on top for a touch of heat. My husband was not really looking forward to this, but was amazed at how delicious it was!! I’ve had this type of pizza at a restaurant in my small hometown, but have yet to find it anywhere I’ve moved to since…so thank you for the recipe! It’s hands down my favorite pizza EVER!
This was wonderful. I love Reuben’s and this pizza was a fantastic idea! Used a store bought prebaked thin crust. Also made my own corned beef brisket using slow cooker corned beef for sandwiches from this site. Made exactly as directed… however just kind of eyeballed the topping amounts. Caraway seeds are a must. Next time I think I will put the pickles on and then bake rather than after it’s baked. We will make this again for sure!
Turned out wonderful.
Fan Freaking Tastic!!! Made this for dinner and the family devoured it.
What a great way to use up leftover corned beef! We loved this pizza. I didn’t measure the ingredients, just eye-balled them. I had one loaf of bread dough in the freezer and baked that according to the recipe. Any homemade crust would work well with this recipe. I also topped the pizza in the order given, only using corned beef I made for St. Patrick’s day and I didn’t rinse the sauerkraut. I wanted the flavoring of the juice, so I drained it and added it. I also had one green onion left in the fridge, so I diced and added it to the mix. I opted not to use the diced pickle since the thousand island dressing had pickles in it. The flavor was indeed that of a Reuben (my favorite sandwich) and a pizza we really enjoyed that I will be making again. Update: 6/15/15 – I made this again and used ‘Thousand Island Dressing III’ and ‘Valentino’s Pizza Crust’ from AR. Perfect
A big wow on this one. I love reubens, and this was just like a reuben. I skipped the caraway seeds ( I don’t like them) and dropped more 1000 Island on (I love it on reubens) and totally enjoyed this. As a side note, I made this a personal pizza day. 3 9″ pie plates, each with a third of a prepared pizza dough. One pizza was reuben, one was bbq chicken (had leftovers) and one was pepperoni/onion. All gone after the four of us finished. LOL. Hope we have some leftover souvlaki tomorrow. I have an urge for Greek pizza now.
Loved this recipe! Extremely easy. I did not put the pickles on though nor did I use caraway seeds. Not a fan of them. But the pizza is fantastic and I will make it again!
Made this just as shown except I was a little heavy on all the ingredients as I love a heavy Reuben. It was delicious, my wife loved it, and I will definitely be making this again. Thanks!
This was just ok in my opinion. I love reuben sandwiches and thought I would love this too, but it was forgettable. I don’t see a way of making it better, so I just won’t be making it again.
Loved this Pizza recipe. I undercooked the pizza dough by 5 minutes as we sauted the saurkraut and corned beef to put a crisp on both ingredients. Didn’t have Thousand Island dressing, so we used Russian dressing. Plenty of Swiss cheese melted in top to make Pizza Perfection. Enjoy!
Love this pizza, it is delicious, different, and easy. Have made it using pre-made crust and also with our own rye and whole wheat crust before. Can make your own thousand island too- awesome! Have done it on the grill and it’s amazing.
I loved it! Easy to make and very yummy! It was a nice change for pizza. Thanks!
I hate sauerkraut, but this was by far the best pizza I’ve ever made. Definitively one to try.
This is a good little recipe. I used a different crust – we like it thin. While I squeezed the sauerkraut I did not rinse it and can’t imagine why you would want to. It’s that taste that I’m looking for in a reuben. I think the pickle is an important part of the recipe – adds a nice counter point in both taste and texture. As with all pizza recipes, I adjusted amounts to personal taste but the concept and the combination of flavors really worked for us!