Reuben Pizza is a fun and delicious twist on a traditional Reuben sandwich.

Top your favorite pizza with creamy Thousand Island dressing, tangy sauerkraut, and corned beef are top with gooey Swiss cheese. Simple and finger-licking good.

a slice of Reuben Pizza fresh from the oven

This pizza is the perfect recipe for leftover St. Patrick's Day corned beef.

If you've followed me for a while you know that I worked as a restaurant manager in Irish-American restaurants for more than a decade. St. Patrick's Day was the biggest day of the year. We'd order (and sell) incredible amounts of corned beef.

One of the fun twists we used to offer around St. Patrick's Day was Reuben Pizza. And customers loved it and would often ask if we could offer it all year long.

But you don't need to head over to a restaurant to make this pizza!

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Ingredients

1 pizza dough
½ cup Thousand Island dressing
1 cup corned beef
1 cup sauerkraut
2 cups Swiss cheese - shredded
2 tablespoons mustard
2-3 dill pickles - sliced

How To Make Reuben Pizza

Preheat the oven to 425° Fahrenheit.

Roll the pizza dough on a floured surface. Transfer onto a pizza stone or a baking sheet with a cooling rack.

steps illustrating how to make Reuben Pizza

Spread a thin layer of mustard and a layer of a Thousand Island dressing over the pizza.
Add corned beef and sauerkraut.

Top with Swiss cheese.
Bake for 15-18 minutes at 425° Fahrenheit.
Top with sliced dill pickles.

Recipe Notes

This recipe is perfect when you have corned beef leftovers but are done eating corned beef sandwiches or corned beef and cabbage.

TIP: Don't have corned beef but still want to make a delicious Reuben Pizza? No problem simply substitute the corned beef with pastrami. You can get a ½ pound of pastrami at your deli counter.

You might notice that one classic ingredient is missing: caraway seeds. I've found that while some people enjoy caraway seeds a lot of people find the taste overpowering. If you like caraway seeds, simply sprinkle about a teaspoon over the cheese.

Pizza Crust

We like to use Trader Joe’s Pizza Dough. You'll take it out of the fridge about 20 minutes before you start cooking. Then stretch and shape the dough on a floured surface with a rolling pin to your desired shape and size.

But you can use any other pre-made pizza dough. Or even make your own from scratch.

Pizza Stone

If you own a pizza stone use it!

Ours broke a while ago and I haven't replaced it. But I've found that using a cooling rack placed in a baking sheet works well, too. We like our pizza to be crispy on the outside and using this method has been working really well.