Reuben-Style Pizza
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
Ingredients
- 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 shredded Swiss cheese
Reviews
P.S. I rewarmed it in the toaster oven and leftovers are great too! I had smoked my corned beef so it was really pastrami but made for great pizza with this recipe. A must try for anyone who loves corned beef and/or pastrami.
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.
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.
We just loved this pizza. The only change I made was making the crust from scratch.
I make this using rye bread dough
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.
My first recipe out of Taste of Home, my husband ate five pieces.. this is a home run at our house.