I had this corned beef in the freezer, so I went ahead and cooked in in Guinness in the slow cooker, then finished it off in the oven with Barbecue Sauce.
There was a lot of corned beef left over – I usually only make this for company – so – I was left to choose. Do I make a batch of Corned Beef Salad?
But then I thought about making a Reuben Pizza, so went in search of a recipe.
I actually found two, but they both had, for me, issues.
Canned cheese soup? I think not!
•Corned beef, cubed or sliced thin
•Sauerkraut (1 can/jar, well drained)
•4 oz cream cheese, softened
•1/2 cup Thousand Island Dressing
•1/4 cup shredded Cheddar cheese
•1 tbsp Sherry Peppers Sauce*
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat your oven to 425º and roll out your pizza dough on parchment paper sprinkled with corn meal.
Transfer the dough with the parchment paper to a baking pan and brush with a bit of olive oil.
Bake for six minutes or so, then remove from the oven.
Stir the cream cheese together with the Thousand Island Dressing, Cheddar cheese, and Sherry Peppers Sauce until nicely blended.
Brush this mixture over the partially baked pizza dough, going just about all the way to the edges.
Top the cheese mixture with the corned beef, then the well drained sauerkraut.
Top this all with the Swiss cheese.
Bake for 12 to 15 minutes, until the crust is golden and the cheese well and truly melted.
Remove from the oven, let rest for five minutes, then slice as you will, and enjoy.
And NO canned cheese soup.