Thursday, March 22, 2012

Reuben Pizza

A belated St. Paddy's Day to ya. Don't bother putting on your green T-shirt or testing your Irish brogue, but you might want to dig out that leftover corned beef from the back of your fridge. And turn the boiled cabbage into sauerkraut...

It appears there are conflicting accounts about the history of the Reuben sandwich. It was either created by a Lithuanian man living in Nebraska or by a German man living in New York, both, naturally, with Reuben as part of their name.

Reuben pizza also appears to be a well-established recipe, so we make no claims of ownership, other than that we did throw it together off the top of our heads and we have some ideas for how we'd improve it next time. On the "throw it together" side, it ended up being an unusually processed meal for us:

To "improve it next time" we would come up with a decent quick sauerkraut recipe and make our own Russian dressing. We also thought our pizza could have used more of almost all of the toppings. So be generous, while also keeping in mind that over-loaded pizzas are hard to maneuver and prone to sogginess.

Nonetheless it was tasty. Here's how it went:

TOPPINGS (layered in this order):
  1. Very Best Pizza Crust Ever - Before the par-baking step, stretch out the dough as usual and sprinkle a healthy dose of caraway seeds over the surface. We gently pressed them in with a rolling pin to keep them from running away. Then continue with the par-baking.
  2. Generous spread of Russian dressing
  3. Grated Swiss cheese of a nice sharp variety
  4. A handful of grated mozzarella for meltedness
  5. Dollops of sauerkraut
  6. Slices of corned beef
Bake at 450 degrees F for 7-8 minutes, until the cheese is melted and the crust edges start to brown.

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