Reuben Pizza. . . SUCCESS!

This pizza was so good that’s all I am going to post about!  But I do have to give Hannah a shout out – she brought me a skinny latte on her way to work yesterday – perfect pick me up – thanks Hannah!

Oh – and I have another piece of advice for you.  If you eat chili for lunch and then try to run on the treadmill an hour and a half later, you may be a fart factory!  Thank God I was the only one down there! 😀

Tony picked up the ingredients for my reuben pizza.  He decided to get one big chunk of corned beef, then we could cut it any way we wanted.  This whole chunk (2.2 pounds!) was only $5.38 – great sale! 😀

Tony was my trusty assistant!

we opted for chunky slices

I was going back and forth about what type of sauce to use – a traditional reuben has Thousand Island, or Russian dressing – and while I know mayo would be okay cooked (because of spinach artichoke dip) I wasn’t sure how ketchup, pickle relish would be.   Tony suggested a white horseradish sauce – perfect!  Except I wasn’t sure how to make that exactly.  That is until I saw this post on a new blog I’ve recently discovered:  The Cooking Photographer.  Laura made a garlic cream sauce and I stole it from her – she said it was okay! 😀

Although I adapted it just a bit – I substituted fat free half and half for the heavy cream and added a teaspoon of fresh horseradish.

Biz’s Horseradish Garlic Cream Sauce (adapted from The Cooking Photographer)

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup fat free half and half
  • 1/8 tsp. sea salt
  • 1/8 tsp. fresh cracked pepper
  • 1/4 cup parmesan cheese
  • 1 teaspoon fresh horseradish

I love this stuff!

Melt the butter and olive oil.  Add the garlic and saute for 30 seconds.  Turn heat to medium low and all all the rest of the ingredients, except for the parmesan cheese – add it too soon and you’ll be sorry!  Stir until thickened, remove from heat and add the Parmesan cheese – while at first glance you may think the sauce is too thin, but it thickens up as it cools – very delicious – thanks Laura!

Now onto the dough!  Tony wanted a thicker pizza (not cracker thin like I like!).  I used my Chicago Style Pizza Dough for his – I love the addition of corn meal in this dough!

I only let this rise about 20 minutes - but this is enough dough for 3 12-inch pizzas

Tony brought me home this rye flour – the closest we could find.  Not sure there is such a think as just rye flour??

And while there were some caraway seeds in the flour:

I added 1 tablespoon more!

Tony and I split a frosty beverage while cooking:

Biz’s Rye Pizza Dough

  • 1.25 cups rye flour
  • 1 cup flour
  • 1/2 tsp. salt
  • 1 tablespoon olive oil
  • 1 package of yeast
  • 3/4 cup warm water

Put all the dry ingredients into your stand mixer with a dough hook.  Mix until combined, then add water and olive oil and let the stand mixer knead it for 5 minutes.

While I was letting my dough rest for 15 minutes, I put Tony’s pizza together – I forgot to take a picture of it when it was done!  He has Italian sausage, bacon, canadian bacon and green olives.  And while I am not a huge olive fan, I had a small slice of his and all together it was delicious!!

And while I had the idea of using melted butter on the edge of my crust to add more caraway seeds, Tony had the brilliant idea to use mustard – GENIUS!!! And while I have about 10 different mustards in my fridge, I chose this one – perfect!

I took a grill brush and painted the outside of my dough and sprinkled more caraway seeds around the edges – this crust was the best part of the pizza – eaten at the end you get some heat from the mustard and the caraway seeds become nice and crunchy after being in a 425 degree oven.  Next time I make a regular pizza (or a pizza like Tony’s), I am going to use olive oil and fresh rosemary on the edges. 😀

first paint the edges with mustard and sprinkle with caraway seeds

next layer - horseradish sauce - I used about 1/3 of the whole batch

next layer sauerkraut - make sure you squeeze it in paper towels first so it's dry

shredded swiss cheese goes next - first time I've had swiss cheese on a pizza and it was delicious!

aren't I artistic?! ha! We decided to do the corned beef on top so that it would brown - perfect!

Bake at 425 for about 15 minutes.

When I first cut into the pizza, I was slightly disappointed that the crust wasn’t as crunchy as I wanted it to be.  Turns out I was just impatient!  My second piece had just enough crunch that I love, but the mustard crust was heaven – heat and crunchy caraway – my mouth is watering just typing this!!

This pizza will definitely be on the Party Pizza Friday rotation!   I haven’t figured out my stats for yesterday yet, but going into dinner I had only had about 800 calories, so I am not going to worry about it.   I did 40 minutes on the treadmill in a fart fog.

Plans for Today:  TWIN FEST! I am having lunch with my twin sister and our best friends who are twins.  We met them when we were 8, so we are going on 34 years of friendship – wow!

Enjoy your Saturday!!  Oh, and one more day to submit your BSI recipes – cheddar cheese!  If you are not familiar with BSI, check out my BSI rules page up at the top.

You have until midnight on Sunday to submit your recipe, and the winner will be announced on Monday and I’ll be passing the BSI torch to Val! 😀

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  • Jenn@slim-shoppin
    January 16, 2010 at 4:20 pm

    See you at lunch! Glad the pizza turned out, it looks fantastic!!!

    I’m the first to comment, that never happens!!!

  • homecookedem
    January 16, 2010 at 4:23 pm

    Awww, so sweet of Hannah!!

    The reuben pizza looks better than it did in my dreams!! WOW!! You are so creative and talented. You need to open up a restaurant. You cook up way better looking things than most restaurants!!!!!!

  • Shelley B
    January 16, 2010 at 4:32 pm

    Wow, you are one amazing chef!!! I am consistently amazed at the thought process that goes into your creations, and this pizza is a work of art!

    Have a great time at Twinfest! Say hi to Jenn for me!

  • Naomi(onefitfoodie)
    January 16, 2010 at 4:37 pm

    what an interesting concept for a pizza! can you believe I have never even had a rueben sandwich!? looks great!

    • biz319
      January 16, 2010 at 10:54 pm

      What?? It’s only the best sandwich ever made! 😀

  • Mel
    January 16, 2010 at 4:41 pm

    Wow, your pizza looks good (and I don’t even like ruebens) but J was salivating all over my computer! 🙂

  • Tony
    January 16, 2010 at 5:15 pm

    It’s only 11 in the morning and all I want is pizza now.

  • rubythewes
    January 16, 2010 at 6:17 pm

    I’ll have to try that pizza. My husband loves Reubens! Thanks! 🙂

    Jackie @ TriToLose

  • Melinda
    January 16, 2010 at 7:50 pm

    sounds like a unique idea. I don’t eat meat, but I know people who do and would probably really enjoy this.

  • Sarah
    January 16, 2010 at 7:53 pm

    This looks great!! I love pizza Friday’s!

  • Stef @ moretolifethanlettuce
    January 16, 2010 at 8:12 pm

    so cool that you’re having a twinfest :). the pizza crust is so cooL!

  • Christina
    January 16, 2010 at 8:20 pm

    The pizza turned out awesome!!!! I love the rye dough, that looks delicious!

    Oops I totally forgot about cheddar cheese!!!!! (sorry!!)

    Have fun at twin fest!

  • Spiceaholic
    January 16, 2010 at 8:27 pm

    Oh my goodness, that pizza is pure genius!

  • ksgoodeats
    January 16, 2010 at 9:03 pm

    I love the sounds of that dough!! Glad it was a success! Have fun today 🙂

  • tryingtoheal
    January 17, 2010 at 1:49 am

    that dough sounds absolutely amazing!!! I really need to try making my own soon!

  • Marissa
    January 17, 2010 at 3:09 am

    i have that exact same mustard in my fridge!

  • Angie (Losing It and Loving It)
    January 17, 2010 at 4:20 am

    Oh my gosh that Reuben pizza looks DELISH! I have got to try it. Have never seen that mustard but I must have it. LOVE hot stuff and I have been eating jalapeno’s on most everything lately.

  • Kim
    January 17, 2010 at 5:56 am

    Thanks so much for visiting my site. I love this Reuben pizza, what a genius idea. From the rye dough to the mustard crust, it looks and sounds wonderful. What an original idea.

    I would love if you add me to your blogroll. Thank you for asking! Nice to meet you:D

  • Jason
    January 17, 2010 at 8:21 am

    Great site you have here. I came across your site from another site. I have a blog myself which I hope will be a top resource for those looking to find the motivation to lose weight.

    I’d like to exchange links with you to help spread some traffic around between each other. Please let me know if this is possible under our “Best Weight Loss Websites” page. Until then, keep up the good work!


  • Errign
    January 17, 2010 at 1:20 pm

    Just wanted to let you know – I just saw rye flour at my grocery store. Made by arrowhead mills!

    • biz319
      January 17, 2010 at 4:29 pm

      Thanks Errign!!

  • Erica
    January 17, 2010 at 1:51 pm

    How sweet of Hannah to bring a starbucks treat! The pizza looks incredible! You should send that in the next time one of those crust companies has a pizza contest! Enjoy twin fest!

  • suzicate
    January 17, 2010 at 3:43 pm

    Funny about your treadmill and chili combo! the pizza looks amazing!

  • teresa
    January 17, 2010 at 4:02 pm

    haha, fart fog!

    the pizza is GENIOUS! i’ve been wondering how it worked out! i can’t wait to give it a try! what a delicious way to end the week. have a great time with your sis!

  • noble pig
    January 17, 2010 at 4:41 pm

    Okay, that pizza looks amazing, oy vey.

  • My Year on the Grill
    January 17, 2010 at 5:47 pm

    this looks great! what a terrific idea

  • Kerstin
    January 17, 2010 at 9:29 pm

    What a unique pizza – my hubby would love it!

  • Jenn Eats Nutritiously Now
    January 23, 2010 at 5:00 pm

    I do love corned beef. I think I would LOVE that pizza!

  • Marianne
    January 29, 2010 at 6:55 pm

    You can definitely buy just plain, rye flour. I’ve seen it in the grocery stores here.

    I love the way the edge of the crust turned out, with the mustard and the seeds. So pretty!

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    April 25, 2010 at 3:42 pm

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  • foododelmundo
    October 18, 2010 at 4:12 pm

    What a great looking pizza! Rye crust…brilliant idea. THANK YOU so much for your support on PFB over at Foodbuzz. -Katy

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