Reuben sandwiches are hands down my favorite sandwich, so I obviously love Reuben pizza.
My first attempt at a Reuben pizza was in January of 2010. You can check out that post here and awe at the amazing food photography. #not
For years I thought close up food photography was where it was at. My friend Morgan and I talk about that all the time. I asked for this Olympus Digital Camera for Christmas becauses it had a food photography setting, like somehow that was going to change my food photography skillz. Ha!
My late husband really wasn’t a fan of pizza. I could have it every day but it was a stretch for him to have it every Friday. Even though I made different kinds of pizza, like this Reuben pizza, it was still pizza in his head. At least he hated onions as much as me. 😂
This thousand island dressing in the recipe card is enough for two pizzas, or use the second half of the dressing as a dip for the pizza. So good.
Reuben Pizza
If you love a Reuben sandwich, you will love this pizza! It has everything you love - sauerkraut, caraway seeds, swiss cheese and corned beef.
Ingredients
- Thousand Island Dressing (enough for two large pizzas)
- 1/4 cup nonfat Greek yogurt
- 1/4 cup light sour cream
- 2 tablespoons ketchup
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 teaspoon garlic powder
- 1/4 cup chopped dill pickle
- 1 teaspoon dill pickle juice
- For the pizza:
- 10 ounces skinny pizza dough (link in notes below)
- 1 tablespoon caraway seeds
- 4 ounces chopped corned beef, diced
- 1 cup sauerkraut, squeezed dry
- 2 ounces shredded baby swiss cheese
- 2 ounces shredded provolone cheese
- 1/2 of thousand island dressing above
- 1 tablespoon dried parsley
- 2 tablespoons chopped dill pickle
Instructions
- Heat oven to 500 degrees.
- Mix thousand island dressing. Set aside.
- Roll out dough, sprinkle caraway seeds and knead until the seeds are combined. Add dough to parchment paper and roll out to desired thickness.
- Use 1/2 of the thousand island dressing as the sauce. Top with the cheeses and add diced corned beef. Sprinkle with dried parsley and bake for 18-20 minutes.
- Garnish with dill pickles when it comes out of the oven.
Notes
I used ten ounces of dough so that's why I cooked this longer than my usual dough. This recipe is for my next article in The Daily Herald, so it's on the point heavy side - 8 points for 1/4 of the pizza no matter which plan you are on. Pair with a salad though and you've got a winner of a dinner!
To track directly to your log, click this link! https://cmx.weightwatchers.com/details/MEMBERRECIPE:5eda4ffb22060e4707f36ead
What’s your favorite pizza?
We love reuben sandwiches . Just curious, why did you decide on white versus rye dough for this pizza . ( I read your
2010 post ).
Hi Robin! The pizza texture is so much lighter with the white flour – I’ve learned a lot in cooking the last ten years and decided to update the recipe 😀