Reuben Pizza with pickles
If you like Reuben sandwiches, you’ll love this pizza. Pop it in the oven for dinner tonight!
Makes: 8 servings (one 12-inch pizza) Total time: about 1 hour
|FOR THE SAUCE, COMBINE:|
|3||3Tbsp. dill pickle relish|
|2||2Tbsp. chili sauce|
|1||1Tbsp. minced fresh garlic|
|Salt and black pepper to taste|
|FOR THE PIZZA, ROLL:|
|1||1lb. purchased pizza dough, room temperature|
|1||1cup diced cooked corned beef|
|1||1cup well-drained sauerkraut|
|1 1⁄2||1 1/2cups shredded Swiss cheese|
|1||1cup shredded part-skim mozzarella|
|1||1tsp. caraway seeds|
|Sliced kosher dill pickle spears|
Preheat oven to 400° with a baking stone inside.
For the sauce, combine mayonnaise, relish, chili sauce, ketchup, and garlic; season with salt and pepper.
For the pizza, roll dough on a lightly floured surface to 12 inches in diameter. Sprinkle cornmeal on a pizza peel, then place rolled dough on top. Spread sauce on dough leaving a ½-inch border. Layer on corned beef, sauerkraut, cheeses, and caraway seeds.
Slide pizza onto baking stone and bake until golden, about 20 minutes. Transfer pizza to a cutting board; let cool 10 minutes, then slice. Top pizza with sliced pickles before serving.
Per serving: 320 cal; 17g total fat (6g sat); 39mg chol; 824mg sodium; 28g carb; 1g fiber; 16g protein