Ruben Pizza

After a chain of comments in an article about pickle pizza led to sauerkraut pizza and then to ruben pizza, I decided to try making a ruben pizza.

Making dough from scratch for an experiment that might turn out horrible seemed silly, so I used an already made pizza crust from Mama Mary's (which I found in the deli section at Publix).

Followed directions to preheat the oven to 425 and brush the crust with olive oil. Then applied a layer of Russian dressing, quite a lot of grated swiss cheese to cover the dressing. Tore a few pieces of sliced corned beef brisket up and scattered it over the pizza. Then squeezed excess moisture out of sauerkruat and scattered that over the pizza as well. Followed up with a bit more swiss cheese to melt and hold things down.

By then the oven was hot so I put the pizza in on the back of a sheet pan (same place it had been sitting while I was preparing the toppings). Left it in the oven for 10 minutes, took it out, cut it up, and ate it.

It was pretty good. Might even be worth making rye pizza dough from scratch some day.