Reuben Pizza with Corned Beef and Swiss

Quick Recipe Version (TL;DR)

• Yield: 4 servings, one 12-by-16-inch pizza
• Prep Time: 25 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour, including 30 minutes for dough warming and oven preheating

Quick Ingredients

• Pizza base: 1 pound store-bought pizza dough, 1 tablespoon olive oil, 1 tablespoon yellow cornmeal or semolina
• Russian dressing: 1/3 cup mayonnaise, 3 tablespoons ketchup, 1 tablespoon sweet pickle relish, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/4 teaspoon sweet paprika, 1/8 teaspoon black pepper
• Toppings: 6 ounces Swiss cheese, shredded; 2 ounces low-moisture mozzarella, shredded; 8 ounces deli corned beef, cut into 1-inch ribbons; 3/4 cup sauerkraut, drained and squeezed dry; 1/2 teaspoon caraway seeds

Do This

• 1. Set the pizza dough out at room temperature and preheat the oven to 475°F for 30 minutes.
• 2. Whisk together the Russian dressing ingredients; reserve about 2 tablespoons for finishing and use 1/2 cup for the pizza base.
• 3. Squeeze the sauerkraut very dry, cut the corned beef into ribbons, and combine the Swiss and mozzarella.
• 4. Oil a 13-by-18-inch rimmed baking sheet, sprinkle with cornmeal, and stretch the dough into a 12-by-16-inch rectangle.
• 5. Spread the dough with 1/2 cup dressing, then top with cheese, corned beef, sauerkraut, more cheese, and caraway seeds.
• 6. Bake at 475°F for 17 minutes, rotating the pan after 10 minutes.
• 7. Rest for 5 minutes, drizzle with the reserved dressing, slice, and serve warm.

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Why You’ll Love This Recipe

• All the Reuben flavors in pizza form: Tangy sauerkraut, savory corned beef, creamy Russian dressing, nutty Swiss cheese, and caraway seeds come together in every bite.
• Weeknight-friendly: Store-bought pizza dough and deli corned beef keep the prep simple while still making the pizza feel special.
• Crisp, not soggy: The recipe includes simple steps for drying the sauerkraut and layering the cheese so the crust bakes up sturdy and golden.
• Great for sharing: It slices cleanly into hearty squares, making it perfect for dinner, game day, or a casual weekend meal.

Grocery List

• Produce: 1 lemon
• Dairy: Swiss cheese, low-moisture mozzarella cheese
• Meat & Deli: Thinly sliced deli corned beef
• Bakery & Refrigerated: 1 pound store-bought pizza dough
• Pantry: Mayonnaise, ketchup, sweet pickle relish, prepared horseradish, Worcestershire sauce, sweet paprika, black pepper, olive oil, yellow cornmeal or semolina, sauerkraut, caraway seeds

Full Ingredients

Russian Dressing Base

• 1/3 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 2 teaspoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon freshly ground black pepper

Pizza Dough and Pan

• 1 pound store-bought pizza dough, set at room temperature for 30 minutes
• 1 tablespoon olive oil, for the baking sheet and crust edges
• 1 tablespoon yellow cornmeal or semolina, for the baking sheet

Toppings

• 6 ounces Swiss cheese, shredded, about 1 1/2 cups
• 2 ounces low-moisture mozzarella cheese, shredded, about 1/2 cup
• 8 ounces thinly sliced deli corned beef, cut into 1-inch ribbons
• 3/4 cup sauerkraut, drained and squeezed very dry
• 1/2 teaspoon caraway seeds

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Place the pizza dough on the counter and let it sit at room temperature for 30 minutes so it stretches more easily. At the same time, preheat the oven to 475°F with a rack in the lower third of the oven. This hot lower-rack position helps the bottom crust brown before the toppings can make it soft.

Step 2: Make the Russian dressing

In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, prepared horseradish, Worcestershire sauce, lemon juice, sweet paprika, and black pepper until smooth and evenly combined. You should have about 2/3 cup dressing. Measure out 1/2 cup for the pizza base and reserve the remaining dressing, about 2 tablespoons, for drizzling after baking.

Step 3: Prep the toppings

Place the sauerkraut in a fine-mesh strainer or clean kitchen towel and squeeze firmly until it is no longer dripping. This is one of the most important steps for a crisp Reuben pizza. Cut the corned beef into 1-inch ribbons, then lightly separate the pieces so they spread evenly over the pizza. In a separate bowl, toss together the shredded Swiss and shredded mozzarella.

Step 4: Shape the pizza dough

Brush a 13-by-18-inch rimmed baking sheet with 1 tablespoon olive oil, making sure to coat the center and corners. Sprinkle the pan evenly with 1 tablespoon cornmeal or semolina. Place the dough on the pan and gently press and stretch it into a roughly 12-by-16-inch rectangle. If the dough springs back, let it rest for 5 minutes, then continue stretching. Try to keep the center thin and leave the edges slightly thicker for a chewy crust.

Step 5: Add the dressing and toppings

Spread 1/2 cup Russian dressing over the dough, leaving a 1/2-inch border around the edges. Sprinkle on about half of the cheese mixture. Scatter the corned beef evenly over the cheese, then add the squeezed-dry sauerkraut in small pinches so it is distributed rather than piled. Finish with the remaining cheese mixture and sprinkle the caraway seeds evenly over the top.

Step 6: Bake until golden and bubbling

Bake at 475°F for 17 minutes, rotating the pan once after 10 minutes. The pizza is ready when the crust is golden brown around the edges, the bottom is firm, and the cheese is fully melted with a few lightly browned spots. The corned beef edges should look a little crisp but not dry.

Step 7: Rest, finish, and slice

Let the pizza rest on the pan for 5 minutes before slicing; this helps the cheese settle and keeps the toppings from sliding off. Drizzle the reserved Russian dressing over the hot pizza in thin lines or small spoonfuls. Slice into 8 squares or rectangles and serve warm.

Pro Tips

• Dry the sauerkraut thoroughly: Wet sauerkraut can make the center of the pizza soft. Squeeze until it feels damp, not juicy.
• Use Swiss as the main cheese: Mozzarella adds stretch, but Swiss gives the pizza its classic Reuben flavor.
• Keep the dressing layer even: A thin, even layer of dressing gives flavor without weighing down the crust.
• Cut the corned beef into ribbons: Smaller pieces make the pizza easier to slice and help every bite taste balanced.
• Go easy on caraway seeds: They are bold and aromatic, so 1/2 teaspoon is enough to give a rye-bread-style flavor without overpowering the pizza.

Variations

• Rachel Pizza: Swap the corned beef for sliced turkey or pastrami. For a slaw-style finish, add 1/2 cup very well-drained coleslaw after baking instead of using sauerkraut.
• Extra rye-style flavor: Sprinkle an additional 1/4 teaspoon crushed caraway seeds around the oiled crust edge before baking.
• Spicy Reuben Pizza: Stir 1 teaspoon hot sauce into the Russian dressing and add 1/4 teaspoon crushed red pepper flakes over the toppings before baking.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F for 8 to 10 minutes, or in a dry skillet over medium-low heat for 5 to 7 minutes, until the crust is crisp and the cheese is warm. The Russian dressing can be made up to 5 days ahead and stored in the refrigerator. The sauerkraut can be drained and squeezed up to 1 day ahead; keep it covered in the refrigerator until ready to use. For best texture, assemble and bake the pizza just before serving rather than storing it unbaked.

Nutrition (per serving)

Calories: 760 kcal | Carbs: 58g | Protein: 34g | Fat: 43g | Saturated Fat: 18g | Fiber: 3g | Sugar: 7g | Sodium: 1780mg | Cholesterol: 92mg