Total Time
30mins
Prep 5 mins
Cook 25 mins

Source: Rachael Ray Magazine March 2008

Ingredients Nutrition

Directions

  1. Position a rack in the lower third of the oven and preheat to 425°.
  2. Cut the pizza dough in half and form each half into a disk.
  3. Place on a lightly floured work surface and cover one piece with a towel.
  4. Roll out the other piece of dough into a 9-inch round and place on a parchmentlined baking sheet.
  5. Sprinkle half of the cheese on top, leaving a 1-inch border all around.
  6. Arrange the pastrami and then the sauerkraut evenly on top.
  7. Top with the remaining cheese.
  8. Roll out the second piece of dough into a 10-inch round and place over the filling.
  9. Tightly crimp together the edges to seal.
  10. Brush the top with the olive oil and cut 3 vents in the center.
  11. Bake the pizza until browned and crisp, 20 to 25 minutes.
  12. Let cool briefly.
  13. Meanwhile, in a small bowl, stir together the mayonnaise, ketchup and pickles.
  14. Cut the pizza into wedges and serve with the sauce.

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