Like turkey at Thanksgiving, corned beef is often thought of as a once a year type of meal.
Today I'm firing up the grill for an Italian twist on the classic Reuben sandwich -- a Reuben pizza recipe sponsored by Omaha Steaks featuring a rye bread crust, Russian dressing, swiss cheese, sauerkraut, and sliced corned beef.
GRILLED REUBEN PIZZA
1 cup warm water
1 package dry active yeast
½ tsp. sugar
1 cup rye flour
2 cups all purpose flour
½ tsp. Kosher salt
2 tbsp. olive oil
¼ cup Russian dressing
½ can (approximately 7oz.) sauerkraut, drained and patted dry
6oz. grated Swiss cheese
KettlePizza kettle grill insert (optional)
1 pizza stone
1 pizza peel
Prepare grill for high heat cooking (450+ degrees). Place a pizza stone on the main cooking grate and cover the grill (note: I use the KettlePizza for perfect wood and charcoal fueled pizza on a kettle style grill).
Roll the dough out in to a 10 inch circle. Lightly flour a wooden pizza peel and place the dough on the peel. Top dough with an even layer of Russian dressing leaving ½ inch border. Top dressing with a thin layer of sauerkraut, followed by the Swiss cheese and corned beef slices.
Carefully shake the pizza off of the peel and on to the pizza stone. Cover the grill and allow the pizza to cook for approximately 10 minutes until the crust is browned and crisp and the cheese has completely melted.
Remove the pizza from the grill, slice, and serve.
* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.