By Sue Lau | Palatable Pastime
Reuben Pizza is my recipe of the day with the blogging group Foodie Extravaganza. We group together monthly to share recipes on certain food holidays and other cooking trends. This month the focus is on corned beef. Or more accurately, what to do with the leftover corned beef.
I love Reuben sandwiches, so making a pizza in the style of one is a no-brainer for me. I’ve used the leftover corned beef and sauerkraut from another recipe I hope to publish in a couple of days. That one is oven braised corned beef with sauerkraut. It’s delish, so keep your eyes peeled.
What Goes in a Reuben Pizza?
- Pizza crust
- Swiss cheese
- Mozzarella cheese
- Leftover Corned Beef
- Caramelized Onions
- Parmesan Cheese
- Thousand Island Dressing
This pizza has a soft and creamy Swiss cheese base, with mozzarella mixed in here and there. Then caramelized onions are added, along with corned beef, sliced peppers, sauerkraut, Parm, and a drizzle of dressing. And not to forget a little caraway seasoning to help bring out a rye tone.
It is really like a Reuben on a pizza crust, and one we really enjoyed. Perhaps not something the Irish would have on St. Patty’s Day, but then again? Maybe they would. I could see washing this down at the Pub with a Black and Tan!
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.
Posting day for #FoodieExtravaganza is always the first Wednesday of the month. This month our theme is in honor of St. Patrick’s day. We are posting recipes for ways to use up Leftover Corned Beef.
- Corned beef and Cabbage Soup by A Day in the Life on the Farm
- Corned Beef Hash with Yukon Gold potatoes and Chilies by Karen’s Kitchen Stories
- Hunter’s Beef Stew by Snehas Recipe
- Reuben Pizza by Palatable Pastime
- Palusami – Samoan Stewed Greens by Pandemonium Noshery
- Reuben Mac & Cheese by The Spiffy Cookie
You Might Also Like:
Reuben Pretzel Bites have a mini open-faced sandwich stacked on a pretzel cracker with the mouth feel of grilled pretzel bread.
Corned beef hash made with extras from your brisket along with potatoes and onion makes a wonderful breakfast topped with an egg.
The Reuben sandwich is filled with corned beef and lots of cheese and grilled to crispy goodness on rye or pumpernickel bread.
Pastrami, Gruyere cheese, omelet and caramelized onion on Ciabatta for a beefy breakfast sandwich that will stay with you all morning long.
Grilled Reuben Quesadillas where Reuben sandwiches take a “vacay” outdoors from the kitchen to the grill, via a tortilla.
- parchment paper
- baking stone
- pizza peel
- 16 ounces prepared pizza dough
- 1/2 cup onion slivers
- 1 tablespoon olive oil
- 6 ounces Laughing Cow Creamy Swiss Cheese Spread
- 8 ounces shredded mozzarella cheese
- 8 ounces leftover corned beef chopped
- 1/4 cup sliced pepperoncini peppers
- 1/2 teaspoon caraway seed
- 2 tablespoons shaved Parmesan cheese
- 3 teaspoons olive oil
- 1/3 cup Thousand Island dressing
- Place pizza dough into an oiled bowl and let rest in a warm, draft-free place until dough is warm and puffy and you can push your finger into it leaving a full indentation.
- Preheat your oven to 450F placing a pizza stone or baking stone on the lower rack to preheat.
- Place a sheet of parchment on your pizza peel and gently pat out the pizza dough. If it retracts, allow it to rest further.
- Cook the onion slivers in the tablespoon of oil in a small skillet until they soften and start to caramelize. Re,ove from the pan to cool then add the cooked corned beef to the skillet and heat it up.
- Pinch off pieces of the Laughing Cow Swiss onto the dough (it will be like soft cream cheese) and sprinkle half the mozzarella over.
- Add the corned beef, pepperoncini slices, and onions to the pizza.
- Add the remainder of the mozzarella along with the Parmesan and a small drizzle of olive oil.
- Sprinkle lightly with caraway seed.
- Bake for 15-20 minutes in the preheated oven, sliding the pizza on the paper off the peel and onto the baking stone.
- After removing the baked pizza from the oven, drizzle it with the Thousand Island dressing.
- Slice the pizza whichever way you prefer and serve hot.
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