Ruben Pizza

paula

10 years ago

Do you like Ruben sandwiches? Actually, I really do not. However, I really do like Ruben casseroles and Ruben pizza. So, if you’re like me and not a fan of the Ruben sandwich, do not assume that you will not like a Ruben pizza.

My inspiration to make a Ruben pizza came from a couple of restaurants where I used to live. They were located in two cities that were across the Ohio River from each other. One restaurant, Di Vince’s, is still open and still selling its famous “German Pizza.” The German Pizza has a special horseradish sauce instead of any Thousand Island/Russian sauce, but has the corned beef, sauerkraut, and cheese. The other restaurant is no longer in business. It was in with a health food store and made an actual Ruben pizza. Because I never liked Ruben sandwiches, I never tried the pizza. Both pizzas were extremely popular and raved about by my friends and co-workers.

As I had never tasted a Ruben pizza prior to making one, I just winged it. My first attempt turned out great! It even got the stamp of approval from my Ruben sandwich loving husband.

The added bonus is that it is very easy to make. Here is how I put my version of a Ruben pizza together:

Recipe: Ruben Pizza

Ingredients:

prepared pizza dough
1 to 2 Tbsp. olive oil
1 lb. quality sauerkraut, *(for 16+ in. pizza)
1 -3 Tbsp. sugar, to taste*
1 Tbsp. cider vinegar*
1/2 c. mayonnaise*
1/4 c. ketchup*
1 – 2 Tbsp.sweet relish, to taste*
1/2 lb. deli corned beef, chopped (for 16+ in. pizza)
1/2 lb. Swiss cheese, cut into small strips or shredded (for 16+ in. pizza)

Instructions:

Preheat oven to 400 degrees.
Stretch pizza dough to desired size and shape and place on pizza pan or baking sheet.
Brush top lightly with olive oil.
Par bake crust for 5 – 10 minutes, until the crust is no longer doughy, but not browned.
Meanwhile, drain and rinse sauerkraut. Squeeze out all the excess water that you can. Wet aside over a bowl to drain more.
Make the sauce/dressing by mixing sugar, vinegar, mayonnaise, ketchup, and relish in a small bowl, if you are not using a commercially-made thousand island dressing.
When the par-baked dough has cooled some, spread the desired amount sauce/dressing atop the crust.
Top with sauerkraut, corned beef, and cheese.
Bake for 10 to 15 minutes until the crust is golden brown and the cheese is melted.
You can top it with additional sauce/dressing by drizzling or pouring the sauce/dressing in lines across the pizza or placing some on individual slices, as desired.

Notes:

*Your favorite thousand island dressing recipe or a commercially prepared thousand island dressing may be used instead. It is best if the dressing is a thicker consistency.