Reuben Pizza
Preheat the oven and pizza stone to 450 degrees for at least one hour. It takes time to get the mass of the stone up to temperature. The stone does as much of the cooking work as the oven.
Make a pizza crust without any garlic powder or Italian Herbs. If you want a crisper crust, reduce or eliminate the olive oil.
I roll out a 14” circle, dock with a fork, and blind bake on the pizza stone for 2 minutes a side. This prevents ingredient slides when you put the dressed pizza in the oven. Docking is making small indentations with a fork to prevent the crust from bubbling. This is why there are holes in a cracker.
For sauce, use Russian dressing. Lightly sprinkle with grated cheese before adding Provolone rounds and a light layer of Mozzarella. Add bits of shaved Corned Beef like you would pepperonis.
Take a bag of good sauerkraut and drain it. Squeeze the kraut in the strainer to get it as dry as possible. You want it seriously dry. The kraut will caramelize when the heat hits it and turn sweet. It can’t do that while it is still wet.
Bake on a pizza stone at 450 degrees for 14-15 minutes or until the cheese starts to brown lightly. Let sit at least four minutes before cutting.
SpyNavy
Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
I love a Reuben, now I can have a whole pizza worth to share at an Oktoberfest Party. We make homemade beer, the pretzels, German chocolate cake, apple streusel (still searching for the one), etc. We buy the brats from Whole Foods every year. This will be a great addition!!
Thank you so very much!! I’ll make sure you get the credit to LonePalm.