Reuben Pizza

Ingredients

• 1 (1 lb) package refrigerated pizza dough
• 1 1/2 cups shredded swiss cheese, preferably imported Swiss or emmenthaler cheese
• 1 lb deli-sliced corned beef (or pastrami)
• 1 cup sauerkraut, rinsed
• 1/2 tablespoon extra-virgin olive oil
• 1/3 cup mayonnaise
• 2 1/2 tablespoons ketchup
• 2 tablespoons finely chopped bread and butter pickles

Directions

1. 1

   Position a rack in the lower third of the oven and preheat to 425°.

2. 2

   Cut the pizza dough in half and form each half into a disk.

3. 3

   Place on a lightly floured work surface and cover one piece with a towel.

4. 4

   Roll out the other piece of dough into a 9-inch round and place on a parchmentlined baking sheet.

5. 5

   Sprinkle half of the cheese on top, leaving a 1-inch border all around.

6. 6

   Arrange the pastrami and then the sauerkraut evenly on top.

7. 7

   Top with the remaining cheese.

8. 8

   Roll out the second piece of dough into a 10-inch round and place over the filling.

9. 9

   Tightly crimp together the edges to seal.

10. 10

    Brush the top with the olive oil and cut 3 vents in the center.

11. 11

    Bake the pizza until browned and crisp, 20 to 25 minutes.

12. 12

    Let cool briefly.

13. 13

    Meanwhile, in a small bowl, stir together the mayonnaise, ketchup and pickles.

14. 14

    Cut the pizza into wedges and serve with the sauce.