March 14th is National Reuben Sandwich Day.
But what about porting the Reuben concept to a different bread—a pizza crust instead of rye or pumpernickel?
Here’s a recipe for a Reuben Pizza with Corned Beef & Dijon Béchamel Sauce—corned beef, sauerkraut, Swiss cheese and more.
> Reuben Sandwich History
This recipe from DeLallo uses their pizza dough kit. You can make your own dough or buy it ready-made.
The “fusion” in this recipe is bechamel sauce, one of the French mother sauces.
It works better on a pizza than the Reuben Sandwich’s Russian dressing.
However, we admit to having a ramekin of Russian dressing on the side, as we ate our pizza.
Ingredients For The Pizza
1. MAKE the pizza dough. Combine the flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until the dough begins to form. Knead by hand for 3 minutes, or until the dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. All
2. ALLOW the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
3. PREPARE the béchamel. In a large saucepan on medium heat, melt the butter. Add the flour and whisk for 1 minute. Add ½ of the milk and whisk until smooth. Whisk in remaining milk.
4. BRING to a boil. Add the salt, pepper and nutmeg. Reduce the heat and simmer for 10 minutes, stirring occasionally. Whisk in Dijon mustard until combined. Remove from heat and set aside.
5. PREHEAT the oven to 500°F. Cut the prepared pizza dough in half. Roll out the dough into a circle on a floured surface. Spread the béchamel sauce on the dough, leaving a 1/2-inch edge all the way around.
6. ARRANGE the corned beef on top of the sauce. Sprinkle evenly with the Swiss and provolone. Brush the edge of the dough with the melted butter and sprinkle with 1 teaspoon of the caraway seeds.
7. BAKE for 12-15 minutes or until the crust becomes golden. Remove the pizza from oven and top with remaining caraway seeds and red pepper flakes.
The Reuben has been adapted many times over, including a substitute of pastrami, turkey (photo #6) or tongue for the corned beef; and coleslaw for the sauerkraut.
Rye or marble rye (photo #2) can stand in for the pumpernickel.
Some variations aren’t grilled (so the cheese isn’t melted, alas). But if you can, melt that cheese!
Check out these Reuben Sandwich variations:
The post RECIPE: Reuben Pizza For National Reuben Sandwich Day first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.