I saw the most amazing pizza on a food channel the other day, and all at once it was as if the food gods shone their light down on me. I have always been a huge pizza lover, but this new idea was literally earth shattering.The thought never occurred to me to turn an amazing Reuben sandwich into a pizza. But of course, it makes perfect sense!
Unique Is Good
My take on this will probably be a little different than most people are thinking. You see, the way I have made my Reuben sandwiches has always been a little different than usual. I don’t use Thousand Island dressing, never have. I’m actually not that big a fan of the stuff to begin with, and it never really seemed to work that well on the sandwich. What does work well, to me at least, is sour cream. Sour cream is creamier, and the tang matches that of the sauerkraut and the Swiss cheese.
To Grill or Not to Grill
I also decided that I wanted to grill this pizza, for a few reasons. First of all it’s the middle of July right now. It’s wicked uncomfortably hot and humid, and the air conditioner in the house is working hard enough as it is without me heating up the oven to a million degrees. Second, to be quite honest, it’s something I have wanted to try for a long time. I’m kind of a grill fanatic, as some of my friends will be able to attest. It’s my absolute favorite way to cook because it brings out such an amazing flavor in food. So there I was, with means, motive, and opportunity. I couldn’t pass it up.
A good base to build upon
In making this recipe, the first thing I needed was a pizza dough. I wanted a nice thin crust and for it to have some chew to it. I found a recipe that claimed to be the end all be all of pizza dough recipes. I’ve tried to make pizza dough before and I hated it. It was one of the most frustrating things ever. I don’t remember what recipe I tried back then, but it was bad. The dough had no stretch to it, and was maddeningly sticky no matter how much flour I added. THIS recipe, however, was the exact opposite. It worked out exactly the way the author said it would. One ball made two large pizza crusts that were nice and thin. You can check it out for your self at http://www.unclejerryskitchen.com/recipes/5-minute-pizza-dough-recipe-no-rise-no-knead-dough/.
So to make the pizza I laid down a nice thick layer of sour cream as my base. Now I suppose, if you really do love Thousand Island dressing, and refuse to give the sour cream a shot, then you can layer that on to your crust instead. If you do decide to go with the sour cream though, I don’t think you will be disappointed.
Then I spread the corned beef liberally. Of course you can add as much or little meat as possible, but to me, the more the better. Then on goes a generous handful of sauerkraut. For the cheese, I used the best baby Swiss I could find, and shredded it with some mozzarella. I wanted a roughly one third two thirds mix, with it being mostly the tangy Swiss.
Once the pies were assembled, I took them out to the grill. I had two pizza stones preheating on the grill, and the burners turned up to high. The temperature on the grill read approximately 425 degrees. I slid each pizza on to a stone and left it alone for about 8 minutes. I checked them after that, and it took about 4 more minutes before they were golden and bubbly on top. My crust was super crispy. Of course, you know how you prefer your pizza, so you can watch it and take it out earlier if you don’t like your crust that crunchy.
I’m so happy with the way this ‘za turned out, I am definitely going to add it to the permanent recipe rotation. Try it out, I would love to hear what you think of it!