Reuben Pizza Recipe – A Great Use For Leftover Corned Beef

If you are looking for a way to use up leftover corned beef from your St. Patrick’s day dinner or you simply want to make a quick and easy to make meal, you are going to love this Reuben Pizza recipe.

Pizza crust that is topped with Thousand Island dressing, diced or shredded corned beef, sauerkraut and Swiss cheese. Then it is put into the oven until the cheese melts.

All the flavors of the classic sandwich, but made into a delicious pizza! Best of all, it requires only 5 ingredients and it is ready to eat in 20 minutes!

Although this is one of my favorite recipes using leftover corned beef from St. Patrick’s Day, I also make it several times throughout the year. However instead of using leftovers, I purchase deli sliced corned beef instead.

Then all I have to do is dice the meat and add it to the top of the pizza. It is a great way to get dinner on the table during a busy week.

However, there is another important short cut to making this recipe. And it all begins with a par-baked pizza crust.

What Is Par-Baked Pizza Crust

Par-baking is a cooking technique where the pizza dough is partially baked. The dough then cools and gets sealed for use at a later date.

The heat of the oven kills the yeast and the dough becomes set into a bread-like consistency. In many cases, it is frozen and then cooked later, making it seem fresh. 

Therefore, when the Reuben pizza toppings are added and it is put back into the oven the crust won’t rise any further. Instead, you will have a nice and crispy crust that won’t become soggy.

To par-bake a homemade pizza crust is pretty simple. Follow your favorite Pizza Crust Recipe. When the dough has risen and is formed, put it in the oven at 450°F and let it bake for 5-7 minutes.

Take it out and let it cool. When it is completely cool, wrap it in plastic wrap. Then wrap the entire thing in foil and store it in the freezer for up to 3 months.

Then when you are ready to make your pizza take the crust out of the freezer and let it thaw on the counter for 20-30 minutes. This will allow the dough enough time to thaw and become crispy in the oven.

However, if you prefer you can also put the crust in the oven frozen and let it bake for 2-3 minutes. Then add the toppings and continue to bake until the cheese is nice and bubbly.

Ingredients Required

1. Pizza Crust

To make a pizza in under 20 minutes use a par-baked pizza crust. I always have frozen crust in my freezer to make a meal or late night snack at the spur of the moment.

It is a great way to get dinner on the table when you have no energy to think of something more complicated for dinner. Although to keep things interesting I will switch up the ingredients and make Barbecue Chicken Pizza, Margherita Pizza or this Reuben Pizza in addition to pepperoni and cheese pizza.

However, if you want to use fresh pizza crust you can certainly do so. Just be sure to par bake the crust for 5-7 minutes before adding the toppings.

2. Dressing

Every good Reuben has a creamy layer of either Thousand Island or Russian dressing. You can use either dressing on the pizza but there are slight flavor differences between the two.

Thousand Island dressing is typically made of mayonnaise, ketchup, relish, onion, garlic, and sometimes Worcestershire sauce. It is a creamy, tangy dressing with a slightly sweet flavor.

Russian dressing also includes mayonnaise and ketchup but horseradish, paprika and cayenne pepper are also added to the mix. The result is a tangy dressing with a slightly spicy flavor.

3. Corned Beef

Making a Reuben Pizza is a great way to use leftover cooked corned beef from St. Patrick’s Day. However, if you want to make this delicious pizza and don’t have leftovers opt for deli corned beef instead.

Then dice the meat into small bite size pieces or strips and add it to the pizza. However, if you are thinking about using a can of corned beef, don’t!

The crumbled texture of canned corned beef won’t be appealing on a pizza. Instead, save that can for Fried Corned Beef and Cabbage.

4. Sauerkraut

Because you won’t need a large amount of sauerkraut it is best to purchase a can instead of a large jar or bag of sauerkraut. Just be sure to drain the sauerkraut well before adding it to the pizza.

Instead of just letting it drain in a colander, press down or squeeze the sauerkraut with your hands to release any excess moisture. This will help prevent the pizza crust from becoming soggy.

5. Swiss Cheese

A classic Reuben sandwich includes Swiss cheese and this recipe is no different. Although, instead of adding slices of cheese on top we are adding shredded cheese.

However, it is difficult to find pre-packaged shredded Swiss cheese. Therefore it is best to purchase a block of Swiss cheese and shred it yourself.

Put the Swiss cheese in the freezer for 20 minutes, then use a box grater or a food processor grater to shred the cheese. Then sprinkle as much as you want on your pizza!

Reuben Pizza Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 par-baked 12-inch pizza crust
• 2/3 cup Thousand Island or Russian salad dressing
• 2 cups corned beef, diced or shredded
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2 cups shredded Swiss cheese

INSTRUCTIONS

Preheat oven to 400°F (200°C). Place the pre-baked pizza crust on an ungreased or parchment paper lined pizza pan or baking sheet.

*Optional – If you want your crust to turn golden brown in color brush olive oil on the edges. I typically skip this step because the par-baked crust will be nice and crispy without the oil.

Spread the top of the pizza crust with Thousand Island (or Russian) salad dressing. Top with diced or shredded corned beef, well drained sauerkraut and shredded Swiss cheese.

Place the Reuben pizza in the preheated oven and bake until the cheese is melted, 12-15 minutes. Then remove the pan from the oven.

Slice and serve as desired.

Enjoy! Mary

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