What is not to love?
I had some of my Barbecued Corned Beef left over, a small can of decent sauerkraut draining, some (very) nice Emmental cheese ready to cube, and all the rest of the ingredients to toss together a quick and easy Rueben pizza for dinner.
Yep. And I am here to tell you, it is pretty darned tasty. Even cold from the fridge.
Now, you can start with your own Pizza Dough – I have more than enough recipes to try on this very same blog – or – you can go the route I find myself taking more and more – which is to pick up a three pack of of flat, thin crusts hanging by the pizza sauce in your market, and have a ball. The package, unopened, is shelf stable and good for at least a month or so. Opened, you’ll need to keep it in the fridge and they recommend using all three in five days, though I have pushed that particular window a couple of times with no ill effect.
•Pizza dough or crust
•Cubed corned beef
•Cubed Swiss cheese
•14 oz can sauerkraut, well drained
•Thinly sliced onion (optional)
•Thousand Island dresssing
•Ranch dressing (optional, but nice)
Heat your oven as directed for the dough or crust you are using – this brand said 425º.
Drizzle the Thousand Island and Ranch (if using) dressings on the dough and then brush to cover.
Arrange the well drained sauerkraut over the dressing, then top with the corned beef, Swiss cheese, and onion, if using.
Bake according to dough or crust instructions – mine took about ten minutes.
Note: if starting with fresh or uncooked dough, you may find it helpful to brush a bit of olive oil (or that ranch dressing) over the dough and then pre-bake for five or ten minutes before finishing topping and baking your Reuben ‘Za!
Remove from the oven when the cheese is melted and the crust edges nicely browned.
Transfer to a cutting board and allow to rest five minutes before slicing and serving.
Sooo very good!