Reuben-Style Pizza Recipe
Reuben-Style Pizza Recipe photo by Taste of Home
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Reuben-Style Pizza Recipe

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I love a good Reuben sandwich and thought, “Why not make it into a pizza?” It's got extra cheesy goodness in the sauce, and smells wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio
Featured In: 19 Reuben Recipes
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 4 ounces cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/4 cup Thousand Island salad dressing
  • 2 cups cubed pumpernickel bread
  • 2 tablespoons butter, melted
  • 1/2 pound sliced deli corned beef, coarsely chopped
  • 2 cups sauerkraut, rinsed and well drained
  • 1-1/2 cups (6 ounces) shredded Swiss cheese

Nutritional Facts

1 piece: 539 calories, 28g fat (14g saturated fat), 84mg cholesterol, 1939mg sodium, 48g carbohydrate (7g sugars, 4g fiber), 24g protein.


  1. Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Bake 6-8 minutes or until edges are lightly browned.
  2. Meanwhile, in a small bowl, beat cream cheese, soup and salad dressing until blended. In another bowl, toss bread cubes with melted butter.
  3. Spread cream cheese mixture over crust; top with corned beef, sauerkraut and cheese. Sprinkle with bread cubes. Bake 12-15 minutes or until crust is golden and cheese is melted. Yield: 6 servings.
Originally published as Reuben-Style Pizza in Taste of Home February/March 2014

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Catherine M User ID: 4074232 254738
Reviewed Sep. 28, 2016

"My family loved this and keep asking when I'm going to make it again! I did not have the cheese soup so I chopped up a few slices of American cheese and added that to the sauce. It was delicious! I like sapphirelee's suggestion to use a rye crust. Will look for that."

rinshin User ID: 1384577 131901
Reviewed Jun. 23, 2014

"I liked the idea but it was a bit too gloppy for us. I think the sauce was too much for the size of this pizza and all we could taste was the cheddar cheese soup mixture. The sauce mixture is enough for 2 pizzas. I did like the idea of trying to make reuben style pizza and if I do this again, I would not use the canned cheese soup but cream style sauce. Thanks for sharing and inspiring me."

Theresa10000 User ID: 7740043 126049
Reviewed Mar. 29, 2014

"We just loved this pizza. The only change I made was making the crust from scratch."

cketter6050 User ID: 7583501 191972
Reviewed Mar. 10, 2014

"I make this using rye bread dough"

sapphirelee User ID: 2909392 123282
Reviewed Feb. 17, 2014

"not bad at all. if I make it again, the only thing i'll do differently is to make a rye or pumpernickel crust and ditch the croutons on top. the sauce was awesome though."

angie_coop User ID: 7603028 109556
Reviewed Feb. 1, 2014

"My first recipe out of Taste of Home, my husband ate five pieces.. this is a home run at our house."

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