This pizza was so good that’s all I am going to post about!  But I do have to give Hannah a shout out – she brought me a skinny latte on her way to work yesterday – perfect pick me up – thanks Hannah!

Oh – and I have another piece of advice for you.  If you eat chili for lunch and then try to run on the treadmill an hour and a half later, you may be a fart factory!  Thank God I was the only one down there! šŸ˜€

Tony picked up the ingredients for my reuben pizza.  He decided to get one big chunk of corned beef, then we could cut it any way we wanted.  This whole chunk (2.2 pounds!) was only $5.38 – great sale! šŸ˜€

Tony was my trusty assistant!

we opted for chunky slices

I was going back and forth about what type of sauce to use – a traditional reuben has Thousand Island, or Russian dressing – and while I know mayo would be okay cooked (because of spinach artichoke dip) I wasn’t sure how ketchup, pickle relish would be.   Tony suggested a white horseradish sauce – perfect!  Except I wasn’t sure how to make that exactly.  That is until I saw this post on a new blog I’ve recently discovered:  The Cooking Photographer.  Laura made a garlic cream sauce and I stole it from her – she said it was okay! šŸ˜€

Although I adapted it just a bit – I substituted fat free half and half for the heavy cream and added a teaspoon of fresh horseradish.

Biz’s Horseradish Garlic Cream Sauce (adapted from The Cooking Photographer)

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup fat free half and half
  • 1/8 tsp. sea salt
  • 1/8 tsp. fresh cracked pepper
  • 1/4 cup parmesan cheese
  • 1 teaspoon fresh horseradish
I love this stuff!

Melt the butter and olive oil.  Add the garlic and saute for 30 seconds.  Turn heat to medium low and all all the rest of the ingredients, except for the parmesan cheese – add it too soon and you’ll be sorry!  Stir until thickened, remove from heat and add the Parmesan cheese – while at first glance you may think the sauce is too thin, but it thickens up as it cools – very delicious – thanks Laura!

Now onto the dough!  Tony wanted a thicker pizza (not cracker thin like I like!).  I used my Chicago Style Pizza Dough for his – I love the addition of corn meal in this dough!

I only let this rise about 20 minutes – but this is enough dough for 3 12-inch pizzas

Tony brought me home this rye flour – the closest we could find.  Not sure there is such a think as just rye flour??

And while there were some caraway seeds in the flour:

I added 1 tablespoon more!

Tony and I split a frosty beverage while cooking:

Biz’s Rye Pizza Dough

  • 1.25 cups rye flour
  • 1 cup flour
  • 1/2 tsp. salt
  • 1 tablespoon olive oil
  • 1 package of yeast
  • 3/4 cup warm water

Put all the dry ingredients into your stand mixer with a dough hook.  Mix until combined, then add water and olive oil and let the stand mixer knead it for 5 minutes.

While I was letting my dough rest for 15 minutes, I put Tony’s pizza together – I forgot to take a picture of it when it was done!  He has Italian sausage, bacon, canadian bacon and green olives.  And while I am not a huge olive fan, I had a small slice of his and all together it was delicious!!

And while I had the idea of using melted butter on the edge of my crust to add more caraway seeds, Tony had the brilliant idea to use mustard – GENIUS!!! And while I have about 10 different mustards in my fridge, I chose this one – perfect!

I took a grill brush and painted the outside of my dough and sprinkled more caraway seeds around the edges – this crust was the best part of the pizza – eaten at the end you get some heat from the mustard and the caraway seeds become nice and crunchy after being in a 425 degree oven.  Next time I make a regular pizza (or a pizza like Tony’s), I am going to use olive oil and fresh rosemary on the edges. šŸ˜€

first paint the edges with mustard and sprinkle with caraway seeds
next layer – horseradish sauce – I used about 1/3 of the whole batch
next layer sauerkraut – make sure you squeeze it in paper towels first so it’s dry
shredded swiss cheese goes next – first time I’ve had swiss cheese on a pizza and it was delicious!
aren’t I artistic?! ha! We decided to do the corned beef on top so that it would brown – perfect!

Bake at 425 for about 15 minutes.

When I first cut into the pizza, I was slightly disappointed that the crust wasn’t as crunchy as I wanted it to be.  Turns out I was just impatient!  My second piece had just enough crunch that I love, but the mustard crust was heaven – heat and crunchy caraway – my mouth is watering just typing this!!

This pizza will definitely be on the Party Pizza Friday rotation!   I haven’t figured out my stats for yesterday yet, but going into dinner I had only had about 800 calories, so I am not going to worry about it.   I did 40 minutes on the treadmill in a fart fog.

Plans for Today:  TWIN FEST! I am having lunch with my twin sister and our best friends who are twins.  We met them when we were 8, so we are going on 34 years of friendship – wow!

Enjoy your Saturday!!  Oh, and one more day to submit your BSI recipes – cheddar cheese!  If you are not familiar with BSI, check out my BSI rules page up at the top.

You have until midnight on Sunday to submit your recipe, and the winner will be announced on Monday and I’ll be passing the BSI torch to Val! šŸ˜€