Pastrami Reuben Pizza with Swiss Cheese and Russian Dressing
This inventive pizza transforms the classic Reuben sandwich into a crispy, shareable flatbread. A homemade rye flour dough serves as the base for layers of melted Swiss cheese, savory pastrami, tangy sauerkraut, and briny pickle slices. The finishing touch is a homemade Russian dressing that captures all the creamy, slightly spicy flavors of the traditional sandwich sauce. Perfect for game day gatherings or casual dinners when you want something familiar yet unexpected. The combination of textures from the crispy crust, tender pastrami, and crunchy pickles creates an satisfying twist on two beloved comfort foods.
Ingredients
- 1 ½ cups warm water
- 2 tablespoons honey
- 3 teaspoons rapid yeast
- 4 cups rye flour and all-purpose flour blendall-purpose flour1:1gluten
milder flavor
- 1 tablespoon salt
- 2 tablespoons olive oil, plus extra for drizzling
- ½ cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon sriracha
- 2 teaspoons prepared horseradish
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried minced onions
- ¼ teaspoons paprika
- 1 ½ cups Swiss cheese, shredded
- 1 cup pastrami, sliced, cut into bite-sized piecescorned beef1:1
traditional Reuben meat
- ¾ cup sauerkrautcoleslaw mix1:1
crunchier texture
- ½ cup dill pickle slices
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Combine warm water and honey in measuring cup
- 2
Sprinkle yeast over water mixture and let bloom for 5 minutes
- 3
Whisk flour blend and salt in large bowl
- 4
Add olive oil and yeast mixture to flour and whisk to form shaggy dough
- 5
Fold dough with spatula until blended, adding flour if needed
- 6
Form into ball, drizzle with olive oil, cover and rise for 1.5-2 hours until doubled
- 7
Whisk together mayonnaise, ketchup, sriracha, horseradish, Worcestershire sauce, dried onions, and paprika for Russian dressing
- 8
Preheat oven to 475°F with pizza stone if using
- 9
Divide risen dough in half
- 10
Roll each portion into 12-14 inch circle on floured surface
- 11
Transfer to pizza peel or cookie sheet and roll edges to form crust
- 12
Dock center with fork to prevent bubbling
- 13
Top evenly with Swiss cheese, pastrami, sauerkraut, and pickles
- 14
Brush crust with olive oil
- 15
Bake for 15-20 minutes until crust is crisp and cheese melted
- 16
Remove, slice, drizzle with Russian dressing and garnish with chives
Tips
If dough feels sticky during kneading, add flour gradually to prevent a tough crust
Dock the pizza dough center with a fork to prevent large air bubbles from forming during baking
Let the Russian dressing sit for 30 minutes before serving to allow flavors to meld together
Good to Know
Refrigerate leftover pizza for up to 3 days wrapped in foil
Russian dressing can be made 2 days ahead and refrigerated
Serve immediately while crust is crisp and cheese is melted
Common Mistakes
Avoid overloading with toppings to prevent soggy crust
Don't skip docking the dough to avoid large air pockets
Substitutions
Gluten-Free Swaps
milder flavor
General Alternatives
traditional Reuben meat
FAQ
Can I use store-bought pizza dough instead?
Yes, you can substitute 1 pound of store-bought pizza dough for the homemade version. Let it come to room temperature before rolling.
What if I don't have a pizza stone?
Use an inverted baking sheet or pizza pan. Preheat it in the oven for best results with a crispy bottom crust.
How long will leftover Russian dressing keep?
The Russian dressing will keep refrigerated for up to 1 week in an airtight container.