Reuben Pizza

Can you have too many pizza recipes/ideas? NEVER!


We have loved Reuben pizza for years now. The first time I ever made it was for a Harry family pizza night. It took all the courage I had to put sauerkraut on a pizza. : ) I wasn't sure what everyone else would think of it. Matthew assured me that it sounded/looked/smelled (something like that) great. Which was great, until he went on into detail about everything being better with sauerkraut. And how even fish is delicious with the addition of sauerkraut!!! That seemed a bit much, and as it turned out, it was a fish story. Knowing Matthew as you all do, I know this is hard to believe, but it was all a tall tale. However, he does (I think?) like sauerkraut, and he liked the pizza, and it all got eaten. Rapidly. Yea!

Anyway, here we go for the details:
1 pizza crust, squished out (I recommend this, of course.)
thousand island salad
dressing corned beef, cut into strips or small pieces
sauerkraut
swiss cheese

Spread crust with 1000 island, sprinkle with remaining ingredients. Bake at whatever time and temperature is your favorite for pizza. I, through much testing, do 405 degrees for 6-7 minutes, rotate pizzas top to bottom, bottom to top, and in for another 6-7 minutes. You have to do what works!

You wanna know what makes for some bad food photography? Here it is: take your pictures at supper time in February.
No natural lighting. It's ...wonderful.
And then wait until July to post the recipe, so that there can be no earthy reason for ghastly winter pizza pictures! : )
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