Reuben Pizza Supreme
Corned Beef still leftover, this is a wonderful way to utilize it up with something tasty. Try making this Reuben Pizza Supreme recipe. Using a Rye Pizza Dough Crust with homemade Thousand Island Dressing, cooked corned beef, sauerkraut, Swiss cheese, Provolone Cheese and dill pickles. Just thinking about this pizza brings on memories of making thousands of Reuben Sandwichs over many years. Oh those were the days, now it's time to make some good pizza.
Making good Rye Pizza Dough:
Following technique steps in making a good Rye Pizza Dough.
Building Reuben Pizza Supreme:
Making 1000 Island Dressing
Thousand Island Dressing is easy quick salad dressing to make with just a few ingredients. Regular Thousand Island Dressing use Mayonnaise as dressing base. To make lighter Thousand Island Dressing use Light Miracle Whip Salad Dressing reducing most of the fat calories.
- 1 cup Mayonnaise
- 1/4 cup Ketchup
- 1/4 cup finely chopped dill pickles
- 2 tbsp finely chopped sweet onion
- 1 tsp hot sauce optional
Mix all the ingredients in small bowl until combined.
[wpurp-searchable-recipe]Reuben Pizza Supreme - Reuben Pizza Supreme is a pizza that tastes just like a Reuben Sandwich. Made with rye crust, with 1000 Island dressing, corned beef, Sauerkraut, provolone and Swiss cheeses, topped with caraway seeds and parmesan cheese. - , ; - <p>I like to make two pizzas and freeze one of the pizzas and bake the other. Be sure to wrap the pizza with plastic wrap a couple of times to prevent from freezer burn. A well wrapped pizza will last about 3 months before becoming freezer burned. It's so good I doubt it will last one month in your freezer.</p> - Main Dish - American - Pizza - Reuben Pizza - Creative Foods - Recipes - Pizza[/wpurp-searchable-recipe]Reuben Pizza Supreme is a pizza that tastes just like a Reuben Sandwich. Made with rye crust, with 1000 Island dressing, corned beef, Sauerkraut, provolone and Swiss cheeses, topped with caraway seeds and parmesan cheese.
- 1 1/2 cup Warm Water (105 degrees)
- 2 1/2 cups Bread Flour
- 1 cup Medium Rye Flour
- 1/2 cup Bread Flour (To adjust for stickiness)
- 1 teaspoon Brown sugar
- .25 ounces Instant Yeast
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 12 ounces Corned Beef (Diced)
- 1 cup 1000 island dressing
- 14 ounces Sauerkraut (Squeeze moisture out)
- 1 tablespoon Turbinado sugar
- 1/2 cup Dill pickles slices (Diced)
- 8 ounces Swiss Cheese (Diced)
- 8 ounces Sliced provolone cheese (Diced)
- 3 ounces grated parmesan
- 1 teaspoon caraway seed
- 3 tablespoons Extra Virgin Olive Oil
- 4 cloves garlic (Minced)
- Rye Dough Ingredients
Measure out rye flour, bread flour, warm water (100°f) yeast, brown sugar, olive oil and salt.
Pour warm water, brown sugar and instant yeast into mixer bowl. Whisk well to dissolve brown sugar and yeast.
Let the yeast activate in warm water for 3 to 5 minutes.
Add the yeast mixture, rye flour and bread flour to mixer bowl. Attach the hook attachment to mixer.
Add to flour mixture in mixer bowl the olive oil. Start mixing on low 2 speed.
As you are mixing on low speed add the salt to the dough in mixer bowl.
Continue mixing on low 2nd speed for 5 minutes.
Check the rye pizza dough for sticky dough feeling. If very sticky to touch add 1/2 cup of bread flour and increase speed slowly to 4th speed. Mixing at this speed for at least 5 or more minutes. To develop the gluten in the dough.
Remove the dough from the mixer and place on floured surface. Knead by hand until the dough is elastic. The dough should stretch without tearing thin enough to almost see through the dough.
Round up the dough with both hands into tight ball. Place dough ball into bowl, cover with cloth or plastic wrap to ferment.
The rye pizza dough should double in size, this can take from 60 minutes to 2 hours depending on room temperature.
Punch down the rye pizza dough and divide the pizza dough in half. Round up into ball, let rest 10 minutes then roll out into 13 to 14 inch circle.
Brush 13 inch pizza pan with garlic oil. Then place rolled out pizza dough onto pizza pan pressing all around the edges to make a nice dough border.
Dock the dough with fork poking holes into dough. Brush garlic oil over the top of the whole pizza dough, be sure to brush plenty on edges of the dough.
Bake in 425°f convection oven or 500°f conventional oven for 7 to 8 minutes. The rye pizza dough should be just par baked, not brown. Remove from oven.
Spread 1000 Island dressing all over the bottom of the par baked rye pizza crust.
Sprinkle diced corned beef evenly over the pizza dough that's covered with 1000 Island dressing. Then sprinkle diced pickles over corned beef, use your digression on how much pickles you like over your Reuben Pizza.
Next place the provolone and Swiss Cheeses evenly over the corned beef covered pizza.
Be sure to squeeze out moisture as much as possible from sauerkraut. Then sprinkle Sauerkraut evenly over cheeses, next sprinkle caraway seeds over top of the Reuben Pizza. Finally shave fresh Parmesan all over the top of the pizza.
Bake in 425°f convection oven or 500°F conventional oven for 18 to 20 minutes. This all depends on ovens. Look for all cheese to be melted and starting to become light golden brown. Remove from oven and allow pizza to rest for 3 to 5 minutes.
Cut pizza into 8ths or 10ths depending on size pizza wedges preferred. Garnish with extra shaved Parmesan Cheese and sprinkle some hot chili pepper flakes if like some heat to pizza.
Combine together extra virgin olive oil with minced garlic in small bowl. Use this to brush onto the pizza pan and all over the pizza crust before baking.