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Monday, March 17, 2014

Deep Dish Reuben Pizza

Happy St. Patrick's Day!

Just any old day in our house, but I know some of you go all out, or were out during the wee morning hours this past weekend celebrating and drinking green beer, so this pizza is for you!

My little take on corned beef and cabbage.  I'm not a big fan of eating it the traditional way, but I am a fan of this pizza!

I swear I have been talking about Reuben pizza for months now and FINALLY this weekend I got down to making it.  A girlfriend and her kids came over for a play date and we declared it a pizza night.  Three versions were on tap: Reuben, buffalo chicken and traditional pepperoni and cheese for the munchkins.

After getting the kids fed with their version, I got to work on the other two.  Best to get those kids fed and out of the way, you know?  {And thanks to the new puppy, baby gates hold back kids too.}

I used my rectangle stoneware baking pan, a bit shy of a 9x13, but you could really use anything.  If you want a less deep crust, use a normal pizza stone without the sides.  But I do highly recommend a pizza stone! It makes the crust peeeerrrfffeeeccctttt.

If you don't have a pizza stone yet, here is a great one on sale via Amazon for $19.41.  With handles!  You can buy it HERE.

And can I just say I have no idea how I got these photos to turn out?  I was taking them outside well after the sun went down, I swear by moonlight.  I need a new camera badly.

The battles of a food blogger.

Deep Dish Reuben Pizza

Print this Recipe!
pizza dough {I use this version}
3/4 c. mayo
1/4 c. ketchup
1 chopped up dill pickle spear
1/4 lb. chopped corned beef
1 c. sauerkraut
1 c. Swiss cheese
1 c. mozzarella cheese

1.  Preheat your oven to 425 degrees with the pizza stone on the bottom rack.
2.  Prepare pizza dough as directed.
3.  Remove pizza stone from the oven and stretch the dough, fitting out to the sides of the pan.
4.  Combine mayo, ketchup and chopped pickles.  Spread over the crust.
5.  Layer on corned beef, sauerkraut and cheeses.
6.  Bake for 10-15 minutes or until bubbly and golden brown.

This pizza is thick and oozes with the homemade thousand island sauce.  The tang of the pickles and sauerkraut put it over the top.

And in case you are wondering, it heats up wonderfully the next day in a toaster oven.  I may or may not have tried that.

This week is a bit crazy for me.  I am working everyday of the week, as my part-time job's big annual event is almost a week away.  I will be happy when it is over.  And I would be much happier if it didn't fall on my daughter's birthday.  Unfortunately I will be gone well before sun up to well after sun down and not even get to see her that day.

And that folks, breaks my heart.  Thankfully, I'm pretty sure she won't remember. Right?  Tell me, she won't remember 5 years from now how mom wasn't around on her 3rd birthday?  Good thing we are having her birthday party two days prior!

Until then.  Enjoy this pizza.

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