Reuben Pizza: A Comfort Food Masterpiece

There’s a certain magic that happens when classic comfort foods collide. It’s a culinary alchemy that takes familiar, beloved flavors and transforms them into something entirely new yet wonderfully comforting. For me, the Reuben sandwich has always been a nostalgic favorite, conjuring memories of brisk autumn days and the satisfying warmth of a hearty meal. I remember once, flipping through a well-worn Rachel Ray magazine, my eyes landed on a rendition of the iconic sandwich reimagined as a pizza. The idea was so delightfully audacious, so utterly appealing, that I felt compelled to try it. The result? A revelation! This Reuben Pizza captures all the savory, tangy, cheesy goodness of the original, all nestled within a flaky, golden crust. It’s the kind of dish that brings a smile to your face with every bite, perfect for a casual weeknight dinner or a fun gathering with friends.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Servings: 4
• Yield: 1 Pizza
• Dietary Type: Not specified

Ingredients

The beauty of this Reuben Pizza lies in its simplicity, drawing directly from the core components of its sandwich namesake. You’ll find these easily at your local grocery store.

• 1 (1-pound) package refrigerated pizza dough
• 1 ½ cups shredded Swiss cheese
• 1 pound deli-sliced pastrami or 1 pound deli-sliced corned beef
• 1 cup sauerkraut, drained well
• ½ tablespoon olive oil

Equipment Needed

• Baking sheet or pizza pan
• Parchment paper (optional, for lining baking sheet)
• Rolling pin (optional)

Instructions

Crafting this Reuben Pizza is a straightforward affair, a testament to how simple ingredients can yield extraordinary results. Follow these steps for a truly satisfying culinary experience.

1. Begin by preparing your pizza dough. Gently cut the pizza dough package in half. Take one half and carefully form it into a round disk, or if you prefer a more rustic presentation, a square shape. You can use a floured rolling pin to achieve your desired thickness and shape, or if you’re feeling adventurous and have a knack for dough, stretch it out by hand. The key is to create a base that will hold all the delicious fillings.
2. Next, place this prepared disk of dough onto a baking sheet. For easier cleanup and to prevent sticking, I highly recommend lining your baking sheet with parchment paper. Alternatively, you can use a greased pizza pan.
3. Now comes the layering of flavor. Evenly sprinkle half of the shredded Swiss cheese over the dough, making sure to leave about a 1-inch border around the edges. This border will be crucial for sealing the pizza later.
4. Following the cheese, top with your chosen meat. If you’re using pastrami, arrange the slices evenly. If corned beef is your preference, do the same.
5. Next, carefully add the drained sauerkraut. Ensure that it is well-drained to prevent the pizza from becoming soggy. Distribute it evenly over the meat layer.
6. Top with the remaining shredded Swiss cheese, creating a blanket over the sauerkraut and meat. This will help bind everything together and ensure that cheesy goodness permeates every bite.
7. Now, it’s time to create the top crust. Roll out the second piece of dough to a similar size and shape as your base. Place this second piece of dough on top of the assembled filling.
8. To seal the deal, tightly crimp together the edges of the top and bottom dough layers. This is essential to keep all the delicious contents contained within the pizza as it bakes.
9. For a beautiful golden-brown finish, brush the top of the pizza with olive oil. This not only adds a lovely sheen but also contributes to a crispier crust.
10. Preheat your oven to 450 degrees Fahrenheit. Place the pizza on the lower third rack of your oven. This position helps ensure a thoroughly cooked and crispy bottom crust.
11. Bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is bubbling and melted. Keep an eye on it as ovens can vary.
12. Once baked to perfection, remove the pizza from the oven. Allow it to cool for a few minutes before cutting it into slices.
13. The ultimate finishing touch: Dip your slices in Thousand Island Dressing. This is where the magic truly happens, bringing all the Reuben flavors together in a delightful, tangy sauce.

Expert Tips & Tricks

To elevate your Reuben Pizza experience, consider these professional insights:

• Draining the Sauerkraut is Key: Don’t skimp on this step! Excess moisture from the sauerkraut can make your crust soggy. Squeeze out as much liquid as possible using your hands or by pressing it in a fine-mesh sieve.
• Cheese Blend: While Swiss is traditional for a Reuben, feel free to experiment with a blend. A touch of Gruyere or even a mild provolone can add another layer of complexity.
• Meat Choice: Both pastrami and corned beef work beautifully. Pastrami offers a spicier, more peppery note, while corned beef is milder and saltier. Choose based on your preference.
• Sealing the Edges: When crimping the edges, ensure a good seal. You can use your fingers or the tines of a fork for a decorative and secure finish. This prevents any cheesy lava flows!
• Preheating is Paramount: Ensure your oven is fully preheated to 450°F. A hot oven is crucial for a crispy crust and evenly cooked pizza.

Serving & Storage Suggestions

This Reuben Pizza is best served hot, straight from the oven, allowing the cheese to be wonderfully gooey and the crust to be at its crispiest. Cut it into generous slices and serve immediately with small bowls of Thousand Island Dressing for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, the best method is in a preheated oven (around 350°F) or a toaster oven for about 5-10 minutes, or until heated through and the crust has regained some crispness. Microwaving can make the crust soft and chewy, so it’s generally not recommended if you desire that classic pizza texture.

Nutritional Information

Here’s an estimated breakdown of the nutritional content. Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	339.1 kcal
Calories from Fat		175 g
Total Fat	19.5 g	30%
Saturated Fat	10.4 g	52%
Cholesterol	113.4 mg	37%
Sodium	1303.7 mg	54%
Total Carbohydrate	3.7 g	1%
Dietary Fiber	0.9 g	3%
Sugars	1.2 g	4%
Protein	35.6 g	71%

Note: The “Calories from Fat” and “Calories from Fat Pct Daily Value” fields from the original data were combined and are presented here as Total Fat and its % Daily Value for clarity.

Variations & Substitutions

While the classic Reuben Pizza is undeniably fantastic, feel free to explore these variations:

• Gluten-Free Crust: Use your favorite store-bought or homemade gluten-free pizza dough. Be sure to follow the specific baking instructions for the dough you choose.
• Rye Crust: For an even more authentic Reuben flavor, consider using a rye-infused pizza dough or sprinkle some caraway seeds onto the crust before baking.
• Spicy Kick: Add a pinch of red pepper flakes to the sauerkraut or a dash of hot sauce to the Thousand Island dressing for a bit of heat.
• Vegetarian Reuben: Substitute the pastrami or corned beef with thinly sliced, pan-fried tempeh or smoked tofu seasoned with a bit of liquid smoke and paprika.

FAQs

Q: Can I make this Reuben Pizza ahead of time?
A: You can prepare the ingredients (drain sauerkraut, shred cheese) ahead of time, but it’s best to assemble and bake the pizza just before serving for optimal crust texture.

Q: What’s the best way to ensure a crispy crust?
A: Preheating your oven thoroughly to 450°F and using the lower third rack are key. If you have a pizza stone or steel, preheating it in the oven will also significantly improve crispiness.

Q: Is Thousand Island dressing essential?
A: While it’s a traditional pairing and highly recommended for the full Reuben experience, you could experiment with Russian dressing or a tangy dijonnaise if Thousand Island isn’t your preference.

Q: Can I use fresh sauerkraut instead of canned?
A: Absolutely! Fresh sauerkraut can add a brighter, more complex flavor. Just ensure it’s well-drained, as it can be more moist than its canned counterpart.

Q: What if I don’t have deli-sliced meat?
A: You can use leftover cooked corned beef or pastrami from another meal, or even a good quality deli ham if you’re in a pinch, though it will alter the traditional Reuben profile.

Final Thoughts

This Reuben Pizza is more than just a meal; it’s an experience. It’s a celebration of bold flavors, a testament to culinary creativity, and a reminder that sometimes, the most delicious innovations come from embracing the familiar. Whether you’re a die-hard Reuben fan or simply someone who appreciates a well-executed, comforting dish, this pizza is sure to become a favorite. Serve it up with a crisp pickle spear and a cold beer for a truly complete and utterly satisfying meal. Don’t hesitate to share your culinary adventures and feedback – happy cooking!