Reuben Pizza Recipe
This Reuben Pizza Recipe brings together the classic flavors of a deli sandwich on a crispy Italian pizza crust. Topped with tangy sauerkraut, tender corned beef, melted Swiss cheese, and a zesty Russian dressing, it delivers the iconic Reuben experience in every bite. A creative fusion that honors both Italian and American culinary traditions.
Ingredients
- 500g (3½ cups) all-purpose flour
- 250ml (1 cup) warm water
- 7g (1½ tsp) instant yeast
- 10ml (2 tsp) olive oil
- 5g (1 tsp) salt
- 300g (10 oz) corned beef, thinly sliced
- 400g (2 cups) sauerkraut, drained and squeezed dry
- 250g (2 cups) shredded Swiss cheese
- 90ml (6 tbsp) Russian dressing or Thousand Island dressing
- 15ml (1 tbsp) caraway seeds
- Black pepper to taste
- 15ml (1 tbsp) olive oil for brushing crust
Instructions
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Mix warm water with instant yeast and let sit for 5 minutes until foamy. In a large bowl, combine flour and salt, then add the yeast mixture and 10ml olive oil. Knead for 8-10 minutes until smooth and elastic.
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Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 45 minutes until doubled in size.
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Preheat oven to 220°C (425°F). Punch down the dough and stretch it into a 35cm (14-inch) round pizza shape on a parchment-lined baking sheet.
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Brush the pizza crust with 15ml olive oil and poke it lightly with your fingers to prevent large bubbles from forming.
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Spread 60ml (4 tbsp) of Russian dressing evenly across the crust, leaving a 1cm border around the edges.
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Layer the sliced corned beef over the dressing, then distribute the drained sauerkraut evenly across the surface.
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Sprinkle the shredded Swiss cheese over the sauerkraut and corned beef, then drizzle with the remaining 30ml (2 tbsp) Russian dressing. Sprinkle caraway seeds and black pepper over the top.
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Bake in the preheated oven for 16-18 minutes until the crust is golden brown and the cheese is melted and lightly bubbling.
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Remove from the oven and let cool for 2-3 minutes. Slice into 8 pieces and serve immediately.
Substitutions
- Pastrami instead of corned beef for a smokier, spicier variation
- Marble rye flour mixed into the dough for an authentic rye bread flavor
- Dairy-free cheese alternative for lactose-free preparation
- Vegetable-based sauerkraut substitute (like shredded pickled cabbage) if sauerkraut is unavailable
Tips
- Squeeze the sauerkraut thoroughly before topping to prevent a soggy pizza base
- Use a pizza stone preheated in the oven for 10 minutes before transfer for extra-crispy crust
- Slice the corned beef against the grain for maximum tenderness in each bite
- Prepare all toppings and measure ingredients before building the pizza for efficient assembly
While Reuben sandwiches are an American Jewish deli classic, this Italian-inspired pizza adaptation honors the European pizza tradition by reimagining a beloved sandwich format. The caraway seeds echo Eastern European flavors and connect both the sandwich and pizza to shared cultural culinary influences.
Frequently Asked Questions
How long does Reuben Pizza Recipe take to make?
Reuben Pizza Recipe takes about 38 minutes total — 20 minutes of prep and 18 minutes of cooking — and makes 4 servings.
What can I substitute in Reuben Pizza Recipe?
You can adapt it easily: Pastrami instead of corned beef for a smokier, spicier variation; Marble rye flour mixed into the dough for an authentic rye bread flavor; Dairy-free cheese alternative for lactose-free preparation.
How should I store leftover Reuben Pizza Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Reuben Pizza Recipe?
Each serving of Reuben Pizza Recipe has about 42g of protein and 870 calories.
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