I can't even begin to tell you how happy this pizza made me.
Because Pizza is LYFE and Reuben's are all that I live for.
Me and Reuben's are a match made in heaven.
If I could, I would marry them in a heart beat.
I'm not even joking..
I have never loved a sandwich this much in my life.
And to put is on a Pizza...my other favorite food.
If you aren't familiar with what a Reuben is - It is a hot sammich using Rye bread .... that consists of Swiss Cheese, Sauerkraut, Russian Dressing, and Corned Beef.
I've also seen Thousand Island dressing used - so whichever you prefer. I actually prefer the island.
But..for this pizza, I threw on an Italian twist.
It was completely unintentional, but it worked.
Here's the short story...
So I went to the deli to buy corned beef, sliced thin, and it was my first time asking for this so I asked for 1/4 pound. She hands me it, I walk away and realize...well this surely isn't enough. I turn around and the deli line was 20 people deep so I went and grabbed some Prosciutto instead.
That is how this begun.
So i'm thinkin, ok...swiss and corned beef...
And that is how this was born.
All because of a long deli line and how I cannot guessed wrong for how much corned beef I wanted.
I still can't find the words of what exactly was created here.
I blew my own mind, and if you're a Reuben fan...you will LOVE this.
Now...we hit all the parts right? The cheese ,the meat...the dressing...the kraut.
You didn't think i'd leave out the rye would you?
Yes...a rye pizza crust was also mad. You can certainly just use a regular crust but the rye crust really pulled this all together.
Carly's Reuben Pizza
yield: 1 Pizza
prep time: 2 hours
cook time: 20 minutes
Rye Pizza Dough
1 c Rye Flour
1 1/4 c Bread Flour
1 Tbs garlic powder
1 C + 2 TBS of water
1 tsp dry active yeast
1/2 tsp sugar
In a bowl combine 1 c of very warm water, sugar and yeast. Let sit until frothy - about 10 minutes.
Add in both flours and garlic powder and knead with hands or dough hook until smooth. You may need to add a little more water, Add 1 Tbs at a time until dough is smooth and does not stick to your hands or bowl.
Coat with a little olive oil, cover and let rise for 2 hours.
When ready, preheat oven with a pizza stone (optional) at 425 degrees.
Roll out your pizza dough to desired shape, you can use a pizza peel and transfer onto your stone, or you can shape on a baking sheet and top with toppings.
For the sauce of the pizza use 1/2 c of the Russian/thousand island dressing, sprinkle over the minced garlic and drained sauerkraut and layer on half of the baby swiss and provolone (use as much or as little as you want). In little bundles place on your prosciutto.
Transfer to baking stone, if using, or place the baking sheet directly into the oven and bake for about 10 minutes until prosciutto starts to crisp and the cheese is bubbly.
Tear up the corned beef and place on your pizza, add more cheese if desired and more sauerkraut.
Bake another 10 minutes.
When done take out, drizzle with remaining dressing and garnish with chives.