I’m pretty passionate about homemade pizza. It’s an economical alternative to take-out and an incredible opportunity to get creative. Pizza is one of those dishes that will gladly meet you where you are, too. Seriously: You don’t have to be a pizzaiolo to pull off this Reuben pizza. It tastes fantastic with a simple approach of store-bought crust and a baking sheet. (Of course, you can always go all in with homemade pizza dough and an outdoor pizza oven.)
So consider this recipe your permission slip to let loose on pizza night. Take a daring approach to toppings and flavors you won’t find at your local pizzeria. Because someone had leftover corned beef and thought, why not turn this into pizza? And it created an incredible pie that really does taste like our favorite Reuben sandwich!
Reuben Pizza Ingredients
- Prebaked 12-inch pizza crust: Keep it easy with a refrigerated crust from the grocery store. If you want to dive deeper into pizza-making, start with this easy thin-crust pizza dough.
- Thousand Island salad dressing: It’s creamy, tangy and sweet. In other words, the perfect sauce to counterbalance salty ingredients like corned beef and sauerkraut.
- Corned beef: Use corned beef from the deli, or make this pizza with homemade corned beef.
- Sauerkraut: Once upon a time, you had to make homemade sauerkraut to enjoy this tangy fermented cabbage. Today, you can find a jar at most grocery stores. Just make sure to drain the sauerkraut well. Otherwise, the crust can turn out a little soggy.
- Swiss cheese: This mild-flavored cheese is the traditional choice for Reuben sandwiches. It melts like a dream on pizza!
Step 1: Build the pizza
Preheat oven to 400°F.
Place the crust on an ungreased or parchment-lined baking sheet. Spread the salad dressing over the crust. Top with corned beef, sauerkraut and cheese.
Editor’s Tip: If you want to use a pizza stone, assemble the pizza on a piece of parchment. When the oven is preheated, slide the pizza—parchment and all—onto the baking surface.
Step 2: Bake Reuben pizza
Bake until the cheese is melted, 12 to 15 minutes.
- Add toppings: Try topping Reuben pizza with pickles or olives. You can also add toasted caraway seeds, a peppery, anise-flavored spice that’s commonly used in rye bread recipes.
- Serve with extra dressing: Drizzle the pizza with extra Thousand Island, or serve some on the side as a dipping sauce.
- Change up the cheese: Use other melting cheeses instead of (or in addition to) Swiss, like fontina or mozzarella. You could also drop dollops of creamy cheese like ricotta to add contrast to the pizza’s bold flavors.
How to Store Reuben Pizza
Store leftover Reuben pizza in an airtight container in the refrigerator for up to four days. The best way to reheat leftover pizza is on a preheated baking sheet in the oven or a skillet on the stovetop.
Reuben Pizza Tips
Can you use a different crust for Reuben pizza?
Our Reuben pizza recipe calls for a pre-baked crust, but you can use any crust to make this pizza (including homemade pizza dough). Use a thick or thin pizza crust based on your personal preference. If you’re trying to sneak extra veggies into your diet, try cauliflower pizza crust or zucchini crust.
Can you make Reuben pizza with pastrami?
You can use pastrami to make Reuben pizza, but it will taste different than the version made with corned beef. Classic Reuben sandwiches are made with corned beef, a cured brisket that’s boiled or steamed. It’s typically a little dryer and less salty than pastrami. Pastrami is also made from cured brisket, but it’s cold-smoked and steamed. That gives it a richer, more smoke-forward flavor. Read up on the difference between corned beef and pastrami.