Homemade Reuben Pizza
For the Crust:
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1 C. Water
2 Tbs. Vegetable Oil
2 C. All purpose flour
1/2 Tsp Sugar
1/2 Tsp Salt
2 Tsp. Active Dry Yeast
2 Tbs. Vegetable Oil
2 C. All purpose flour
1/2 Tsp Sugar
1/2 Tsp Salt
2 Tsp. Active Dry Yeast
Place ingredients in bread maker as called for in your manual.
-or-
Combine flour, salt, sugar and yeast in bowl. Add water and oil while continuing to mix until it forms in to a ball. Cover and let rise for at least 30 minutes.
Preheat oven to 450 degrees.
Place half of the ball in a pizza pan of choice and try to get it as thin as possible (or as thick as desired).
Let sit for another 20 minutes. After sitting, I usually try once more to get it as thin as possible.
Place in oven and let bake for 5-7 minutes. Remove from oven. Set aside.
Side note: If not using all of the dough, you may freeze or refrigerate for later use.
-or-
Combine flour, salt, sugar and yeast in bowl. Add water and oil while continuing to mix until it forms in to a ball. Cover and let rise for at least 30 minutes.
Preheat oven to 450 degrees.
Place half of the ball in a pizza pan of choice and try to get it as thin as possible (or as thick as desired).
Let sit for another 20 minutes. After sitting, I usually try once more to get it as thin as possible.
Place in oven and let bake for 5-7 minutes. Remove from oven. Set aside.
Side note: If not using all of the dough, you may freeze or refrigerate for later use.
For the Toppings:
1 C. Thousand Island Dressing (For a homemade option click HERE)
2 C. Shredded Swiss Cheese
1/2 Lb. Corned Beef, Sliced
1/2 C. Sweet Sauerkraut
1/2 C. Sweet Sauerkraut
Evenly coat the pizza crust with the Thousand Island dressing, and then again with the Swiss cheese. Generously top with corned beef and sauerkraut. Place in oven for approximately 15 minutes, or until cheese just begins to brown.
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