And...let's also send up a second wave of appreciation for the person who thought to make it into a pizza.
I happened to have a phenomenal Reuben at Stein's Market & Deli in New Orleans recently, and within two days of my arrival home, a recipe for 'Reuben Pizza' was in my gmail inbox from www.allrecipes.com.
Fate? Coincidence? I didn't ponder that question very long. I simply decided I must make that pizza...
And what a simple process.
A basic pizza has: pizza crust, tomato sauce, variety of toppings (indefinite), and mozzarella cheese. A Reuben pizza makes the following substitutions: Thousand Island dressing = tomato sauce, corned beef or pastrami AND canned sauerkraut = indefinite variety of toppings, Swiss cheese = mozzarella.
Assemble as such: dressing, beef, sauerkraut, cheese. Easy-breezy-peasy. Looks like this:
|Can you detect all the layers of awesomeness here?|
Now, I make my pizza crust dough in the bread machine, which I think makes a significant difference in final product, but the highlight is the Reuben taste, which will come through no matter what kind of dough you use.
I won't vouch for healthy calories here...I mean, after all, full-fat salad dressing, corned beef, Swiss cheese? Yeah. But, by the time everything's piled on, it's a hearty, substantial pie. One piece, really, will be enough.
Or at least it should be.
Reuben in moderation, folks. That's what I'm saying.