Picture this: the intoxicating aroma of toasted rye crust mingling with melted Swiss cheese and tangy sauerkraut wafting through your kitchen. That’s the magic of this Reuben Pizza with Corned Beef, Sauerkraut, and Swiss—a glorious mashup of two beloved comfort foods. It takes everything we adore about the classic Reuben Sandwich and reimagines it as a crispy, shareable pizza that’s perfect for game day, St. Patrick’s Day, or any day you’re craving something extraordinary.
Why This Recipe Works
- The Ultimate Crowd-Pleaser: Combines iconic deli flavors in a format that’s made for sharing
- Beginner-Friendly: Uses store-bought dough and simple assembly—no fancy skills required
- Comfort Food Redefined: Imagine a corned beef flatbread meeting a Swiss cheese pizza in the best possible way
The Story Behind the Sauce
The Reuben sandwich’s origins are hotly debated (Omaha or New York? The world may never know), but this Reuben Pizza with Corned Beef, Sauerkraut, and Swiss is undeniably a modern American masterpiece. It’s our love letter to classic deli flavors, delivered on the universal language of pizza.
Essential Ingredients & Tools
Ingredients for the Dough
- 1 lb store-bought or homemade pizza dough (room temperature)
- 1 tsp caraway seeds (optional, but highly recommended for rye flavor)
- 1 tbsp rye flour or cornmeal (for dusting)
Ingredients for the Sauce
- ½ cup Russian or Thousand Island dressing
Ingredients for the Toppings
- 8 oz thinly sliced cooked corned beef, torn
- 1 cup sauerkraut, thoroughly drained
- 1½ cups shredded Swiss cheese
- 1 tbsp melted butter (for crust)
Tools You’ll Need
- Pizza stone/steel or baking sheet
- Pizza peel or cutting board
- Clean kitchen towel (for sauerkraut draining)
Serves: 4 | Prep time: 20 mins | Cook time: 12-15 mins | Total time: 35 mins
How to Make Reuben Pizza with Corned Beef, Sauerkraut, and Swiss
- Preheat for success: Crank your oven to 500°F (260°C) with a pizza stone or steel on the middle rack. Let it heat for 45 minutes—this ensures even, high heat for a crisp crust (called “thermal mass” in baking terms). Cold stones lead to soggy bottoms.
- Conquer sauerkraut moisture: Wrap 1 cup drained sauerkraut in a clean towel and twist tightly over the sink until no liquid drips. Residual moisture steam-cooks the crust instead of crisping it. For extra insurance, pat with paper towels—dry toppings mean crispy results.
- Shape with confidence: On a floured surface, stretch 1 lb dough to a 12-14” circle. If using 1 tsp caraway seeds, press them into the dough now—toasting them first in a dry pan for 30 seconds unlocks their aromatic oils. Dust a pizza peel with 1 tbsp rye flour to prevent sticking.
- Layer strategically: Spread ½ cup dressing thinly, leaving a 1” border. Add half the 1½ cups cheese first—this creates a protective layer that prevents soggy dough. Top with 1 cup sauerkraut, 8 oz corned beef, then remaining cheese. Brush the crust with 1 tbsp melted butter for golden color and flavor.
- Bake like a pro: Slide the pizza onto the preheated stone. Bake for 12-15 minutes until the crust is deeply golden and cheese bubbles with brown spots (the Maillard reaction—when heat transforms proteins and sugars into complex flavors). Rotate halfway if your oven has hot spots.
- Rest for structure: Let the pizza sit for 5 minutes before slicing. This allows melted cheese to set slightly, preventing toppings from sliding off. Use a sharp chef’s knife or pizza wheel for clean cuts.
Pro Technique
The Squeeze Test
Sauerkraut moisture control is non-negotiable. After draining the jar, wrap 1 cup kraut in a lint-free towel and twist aggressively over the sink—imagine wringing out a wet sponge. If no droplets appear, it’s ready. For stubborn moisture, spread kraut on paper towels and press gently.
Stone Mastery
A preheated pizza stone mimics a professional deck oven by absorbing moisture from the dough. Heat it for 45 minutes minimum—this builds stored energy (thermal mass) for instant crust crisping. For extra insurance, place the stone near the oven’s top third, where heat circulates best.
Chef’s Wisdom
The Soggy Crust Culprit
Wet toppings and cold dough are the twin enemies of crisp pizza. Always bring 1 lb dough to room temperature for 1-2 hours—cold dough resists stretching and bakes unevenly. For 1 cup sauerkraut, think “desert-dry”—any moisture will steam the crust instead of letting it crisp.
Cheese Behavior Secrets
Swiss cheese bubbles and browns at 400°F+. If yours burns before the crust finishes, your oven isn’t hot enough. Use an oven thermometer to verify temperature. Shred 1½ cups cheese yourself—pre-shredded varieties contain anti-caking agents that hinder melting.
Flavor Layering
Toasting 1 tsp caraway seeds before adding them to dough amplifies their nutty, citrusy notes. For depth, mix 1 tsp mustard powder into the ½ cup Russian dressing—its acidity cuts through the richness of 8 oz corned beef and 1½ cups cheese.
Storage & Freshness Guide
Short-Term Storage
Cool slices completely before storing in an airtight container with parchment between layers. Refrigerate for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 10 minutes to revive crispness.
Freezing for Later
Freeze individual slices on a parchment-lined tray until solid (2 hours), then transfer to a freezer bag with all air pressed out. Reheat from frozen at 400°F (200°C) for 12-15 minutes. Maximum freshness: 2 months.
Food Safety Notes
Corned beef is a cured meat, but discard any pizza left at room temperature for over 2 hours. For reheating, ensure internal temperature reaches 165°F (74°C) to kill potential bacteria.
Nutrition Profile
This hearty pizza balances protein-rich corned beef with fermented sauerkraut’s probiotics. For a lighter version, reduce cheese by 1/3 and add extra sauerkraut for crunch.
| Nutrient | Amount per serving |
|---|---|
| Calories | 650 |
| Protein | 30g |
| Carbohydrates | 65g |
| Fat | 30g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Naan Shortcut
Swap: Store-bought naan for pizza dough.
This corned beef flatbread hack saves 20 minutes. Naan’s pre-baked structure resists sogginess better than raw dough. Upgrade: Brush naan with garlic butter before adding toppings for extra flavor. - Smoky Pastrami Twist
Swap: Pastrami for corned beef.
Pastrami’s pepper crust and smokiness add complexity. Upgrade: Add 1/2 tsp smoked paprika to the dressing for harmony. - Gruyère Upgrade
Swap: Gruyère for Swiss cheese.
Gruyère melts smoothly but adds nutty depth. Upgrade: Combine with 1/4 cup grated Parmesan for a sharper edge. - Gluten-Free Adaptation
Swap: GF pizza dough blend (contains xanthan gum for elasticity).
Check dressing and corned beef labels for hidden gluten. Upgrade: Add 1 tbsp psyllium husk to dough for better chew. - Vegetarian Version
Swap: Roasted Mushrooms or tempeh for corned beef.
Marinate mushrooms in Worcestershire sauce for umami. Upgrade: Add 1/4 cup caramelized onions for sweetness.
Perfect Pairings
Complementary Dishes
- Dill Pickle Spears cut through richness with their bright acidity and crunch. Serve chilled for temperature contrast.
- A simple Arugula Salad with lemon vinaigrette adds peppery freshness—toss with shaved radishes for extra bite.
Drinks
- Dry Riesling balances the pizza’s saltiness with apple and citrus notes.
- For beer lovers, a Czech Pilsner cleanses the palate with crisp carbonation and herbal hops.
Something Sweet
- Dark chocolate-covered pretzels echo the salty-sweet theme with crunch.
- For lightness, Poached Pears with cinnamon offer a warm, spiced finish.
FAQs
- Q: Can I use pre-cooked corned beef?
A: Yes! Vacuum-sealed or deli-sliced corned beef works perfectly. - Q: How do I prevent a soggy Reuben pizza?
A: Squeeze 1 cup sauerkraut aggressively and bake on a preheated stone. - Q: Gluten-free options?
A: Use GF dough and check dressing/corned beef labels for additives.
Reuben Pizza with Corned Beef, Sauerkraut, and Swiss: A Love Letter to Deli Classics
Transform your favorite Reuben sandwich into a crispy, cheesy Reuben Pizza with Corned Beef, Sauerkraut, and Swiss. Perfect for game day or St. Patrick's! Get the recipe now.
Ingredients
For the Dough
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1 lb store-bought or homemade pizza dough
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1 tsp caraway seeds
-
1 tbsp rye flour or cornmeal
For the Sauce
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½ cup Russian or Thousand Island dressing
For the Toppings
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8 oz thinly sliced cooked corned beef
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1 cup sauerkraut (drained)
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1½ cups shredded Swiss cheese
-
1 tbsp melted butter
Instructions
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Preheat oven to 500°F (260°C) with pizza stone for 45 minutes.01
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Squeeze 1 cup sauerkraut in a towel to remove moisture.02
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Stretch 1 lb dough to 12-14” circle on floured surface.03
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Spread ½ cup dressing, add half of 1½ cups cheese, then 1 cup sauerkraut, 8 oz corned beef, and remaining cheese.04
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Bake on stone for 12-15 minutes until golden.05
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Let rest 5 minutes before slicing.06
