Reuben Pizza is a fun and delicious twist on the classic Reuben sandwich. With a crispy pizza crust topped with Thousand Island dressing, savory corned beef, tangy sauerkraut, and melty Swiss cheese, this dish brings all the best flavors together in a way that’s perfect for pizza night. Quick and easy to prepare, it’s sure to be a crowd-pleaser!
Why You’ll Love This Recipe
Reuben Pizza takes all the classic elements of a Reuben sandwich and turns them into a hearty, savory pizza. The combination of tangy Thousand Island dressing, warm corned beef, sauerkraut, and gooey Swiss cheese creates a mouthwatering flavor profile that’s both familiar and new. It’s a great way to enjoy the flavors of a beloved deli sandwich with the comfort of pizza, all in less than 20 minutes!
Ingredients
- 1 prebaked 12-inch pizza crust
- 2/3 cup Thousand Island salad dressing
- 1/2 pound sliced deli corned beef, cut into strips
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 2 cups shredded Swiss cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 400°F. Place the pizza crust on an ungreased or parchment-lined baking sheet.
- Spread the Thousand Island dressing evenly over the pizza crust.
- Top with the corned beef, sauerkraut, and shredded Swiss cheese.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.
- If desired, serve with additional Thousand Island dressing for dipping.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 17-20 minutes
Variations
- Different Crusts: You can use a gluten-free or cauliflower pizza crust for a lighter or gluten-free option.
- Spicy Kick: Add a bit of spicy mustard or hot sauce to the dressing for an extra zing.
- Other Cheese: While Swiss is the traditional choice, you can substitute with cheddar or mozzarella for a different flavor.
- Vegetarian Option: Skip the corned beef and add more vegetables like red onions, bell peppers, or mushrooms for a veggie-friendly version.
Storage/Reheating
- Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 8-10 minutes, or until the crust is crisp and the cheese is melted again. You can also use a microwave, but the crust may not stay as crispy.
FAQs
1. Can I use homemade pizza dough instead of a prebaked crust?
Yes, you can use homemade dough. Just bake it for 8-10 minutes to get it crispy before adding the toppings.
2. Can I make this pizza ahead of time?
You can prep the pizza with the toppings and store it in the fridge for a few hours before baking. However, it’s best to bake it fresh for the best texture.
3. Can I use a different kind of dressing?
Yes, if you don’t like Thousand Island, you can use Russian dressing or even a mix of mayo and ketchup for a similar flavor.
4. Is it necessary to rinse the sauerkraut?
Yes, rinsing the sauerkraut helps reduce its tanginess and prevents it from making the pizza soggy.
5. How do I keep the pizza crust from getting soggy?
Be sure to drain the sauerkraut well before adding it to the pizza. You can also pre-bake the pizza crust for a few minutes before adding the toppings to ensure it stays crisp.
6. Can I use deli turkey instead of corned beef?
Yes, turkey is a great alternative to corned beef and still captures the essence of a Reuben sandwich.
7. Can I freeze the leftovers?
Yes, you can freeze leftover pizza. Wrap it tightly in foil or plastic wrap and store in a freezer-safe bag for up to 1 month. Reheat in the oven for best results.
8. Can I add other toppings to this pizza?
Definitely! You can add pickles, caramelized onions, or even a little bit of mustard for extra flavor.
9. Can I make individual Reuben pizzas instead of one large pizza?
Yes, you can divide the ingredients to make personal-sized pizzas for each person.
10. Can I cook this pizza on a grill?
Yes, you can cook the pizza on a grill using a pizza stone or grilling pan. Just make sure the grill is preheated to medium heat.
Conclusion
Reuben Pizza is the perfect fusion of two classic comfort foods—Reuben sandwiches and pizza! With the right balance of tangy dressing, savory corned beef, and melty Swiss cheese, it’s a satisfying dish that’s quick and easy to make. Whether you’re serving it for a casual dinner or a special occasion, this pizza will definitely be a hit. Enjoy every bite!
Print
Reuben Pizza
- Total Time: 17-20 minutes
- Yield: 4 servings
Description
A fun and delicious twist on the classic Reuben sandwich. With a crispy pizza crust topped with Thousand Island dressing, savory corned beef, tangy sauerkraut, and melty Swiss cheese, this dish brings all the best flavors together in a way that’s perfect for pizza night.
Ingredients
1 prebaked 12-inch pizza crust
2/3 cup Thousand Island salad dressing
1/2 pound sliced deli corned beef, cut into strips
1 can (14 ounces) sauerkraut, rinsed and well drained
2 cups shredded Swiss cheese
Instructions
- Preheat your oven to 400°F. Place the pizza crust on an ungreased or parchment-lined baking sheet.
- Spread the Thousand Island dressing evenly over the pizza crust.
- Top with the corned beef, sauerkraut, and shredded Swiss cheese.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.
- If desired, serve with additional Thousand Island dressing for dipping.
Notes
- Use a gluten-free or cauliflower pizza crust for a lighter or gluten-free option.
- Add spicy mustard or hot sauce to the dressing for an extra zing.
- Swap Swiss for cheddar or mozzarella for a different flavor.
- For a vegetarian option, skip the corned beef and add more veggies like red onions, bell peppers, or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 910 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 40 mg
