by Clint Cantwell1
Grilled Corned Beef Reuben Pizza
Like turkey at Thanksgiving, corned beef is often thought of as a once a year type of meal. Sure St. Patrick’s Day wouldn’t be the same without the ubiquitous plate of boiled corned beef, cabbage, potatoes and carrots but this cured beef brisket product is just too good for me to ignore the other 364 days of the year. My affinity for corned beef dates back several decades when during a trip from the Deep South to the streets of New York I found myself at one of the city’s famed delicatessens. It was there that I was introduced to something called the Reuben sandwich. Piled high two slices of toasted Jewish rye bread, the peppery corned beef slices were paired with the tang of sauerkraut, the mild sharpness of Swiss cheese, and the creaminess of Russian dressing to create a sandwich beyond any that I had experienced before.
Since then, I’ve literally eaten hundreds of Reuben sandwiches, so when Omaha Steaks tasked me with creating something with its thinly sliced deli-style corned beef, I knew that I had to pay homage to this Big Apple classic. And since we’re talking about New York City, I figured why not add another one of my favorites to the mix – the pizza. Put them together and you’ve got a Reuben pizza with Russian dressing in place of tomato sauce, a layer of sauerkraut, a heaping helping of Swiss cheese, and a whole lot of corned beef slices. Throw it all on the grill and you’ve got a pizza that’s worthy of eating even if it isn’t St. Patrick’s Day!
- 1 pre-made pizza crust
- ¼ cup Russian dressing
- ½ can (approximately 7oz.) sauerkraut, drained and patted dry
- 6 oz grated Swiss cheese
- 9 oz Omaha Steaks Deli-style Corned Beef Slices
- flour for dusting
- Additional tools
- 1 pizza stone
- 1 pizza peel
- Prepare grill for high heat cooking (450+ degrees).
- Place a pizza stone on the main cooking grate and cover the grill.
- Roll the dough out in to a 10 inch circle.
- Lightly flour a pizza peel and place the dough on the peel.
- Top dough with an even layer of Russian dressing leaving ½ inch border.
- Top dressing with a thin layer of sauerkraut, followed by the Swiss cheese and corned beef slices.
- Carefully shake the pizza off of the peel and on to the pizza stone.
- Cover the grill and allow the pizza to cook for approximately 10 minutes until the crust is browned and crisp and the cheese has completely melted.
- Remove the pizza from the grill, slice, and serve.