Reuben Pizza on a Warm Summer’s Night

Long ago and not so far away, one of my favorite pizza places that unfortunately succumbed to the financial strain of the economy, used to make a delicious thin crust Reuben pizza.  I found myself sitting on the couch one evening and had a strong craving for this German inspired classic.  Blame is on the German blood that courses strongly through my veins, but every now and then I love sauerkraut.

Pizza Dough
By Joy of Cooking

Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
1 1⁄3 cups warm (105° to 115°F) water
1 package (2 1⁄4 teaspoons) active dry yeast
3 1⁄2 to 3 3⁄4 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt
(1 tablespoon sugar) (I omit)

Mix by hand or on low speed for about 1 minute. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic.

My husband and I prefer a nice, thin crust pizza so I usually divide the dough in half at this point and immediately roll it out on a floured surface (preferably granite or marble as it maintains a coldness that allows the dough to not feel sticky).   I always freeze the other half of the dough for future use (place it in a gallon size freezer bag).

Classic Russian Dressing
By Joy of Cooking

1 cup mayonnaise
¼ cup chili sauce or tomato ketchup
1 tablespoon freshly grated horseradish
1 teaspoon Worcestershire
1 tablespoon minced fresh parsley (optional)
1 teaspoon grated onions
Salt and ground black pepper to taste

Taste and adjust the seasonings.  Use immediately or cover and refrigerate.

Reuben Pizza
by CowGirl Cooks

1 recipe Russian Dressing (see above)
6 oz. Pastrami or Cornbeef, thinly sliced
14 oz. Sauerkraut, drained and rinsed
1-1/2 cups swiss cheese, grated
1 cup mozzarella, grated
Preheat oven to 400 degrees.

Roll out dough.  Place on a lightly greased pizza pan or ungreased if a pizza stone.  With a pastry brush lightly brush olive oil on pizza dough (to keep the pizza from getting soggy).  Spread Russian Dressing over the dough, top with ½ cup swiss cheese, pastrami, sauerkraut, additional swiss cheese and mozzarella.

Bake for 25 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: