Prep 20 mins
Cook 12 mins
- 6 tablespoons Dijon mustard, divided
- 4 small Boboli pizza crusts
- 1 lb shredded swiss cheese, divided
- 1 lb corned beef, thinly sliced
- 2 2⁄3 cups sauerkraut, well drained
- 2 teaspoons caraway seeds
- Spread each pizza crust with 1 tablespoon of mustard.
- Sprinkle half of the cheese evenly over the pizza crusts.
- Place corned beef slices evenly over the pizza crusts, folding as needed.
- Spread the remainder of the mustard evenly over the corned beef slices on each pizza.
- Add sauerkraut evenly onto each pizza.
- Sprinkle remainder of cheese evenly over each pizza.
- Sprinkle with caraway seeds.
- Place pizzas on a pre-heated baking sheet.
- Bake at 450 for 10-12 minutes or until pizzas are well heated and cheese is melted.
I am married to a reuben-lovin' man. I made this at his request. The pizzas turned out just great. I have never been crazy about sauerkraut but combined with the cheese and caraway seed made it taste delicious. My husband was in reuben heaven. It is important to drain the kraut very well. I drained it in a collander and then used paper towels to soak up any extra. Thanks Nurse Di.
This is the first Recipe I tried.Reuben is one of my favorite sandwiches and this pizza was awesome. I made it with a freshly cooked Corned Beef Brisket on St Patty's Day. It went fast! Great flavor. Maybe add Thousand Island on the side for dipping would be good too!
This recipe is excellent, especially if you like Ruben sandwiches. The only change I made was spreading some thousand island dressing on the Boboli first and then adding a little less mustard. I used deli sliced corned beef and Libby's canned sauerkraut. Baked on a foil lined baking sheet preheated just as the recipes says.