by Clint Cantwell


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!


Grilled Corned Beef Reuben Pizza

  • 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

  1. Prepare grill for high heat cooking (450+ degrees).
  2. Place a pizza stone on the main cooking grate and cover the grill.
  3. Roll the dough out in to a 10 inch circle.
  4. Lightly flour a pizza peel and place the dough on the peel.
  5. Top dough with an even layer of Russian dressing leaving ½ inch border.
  6. Top dressing with a thin layer of sauerkraut, followed by the Swiss cheese and corned beef slices.
  7. Carefully shake the pizza off of the peel and on to the pizza stone.
  8. 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.
  9. Remove the pizza from the grill, slice, and serve.


EDITED reuben pizza HOT grill 

Tags: ,

About the Author

With a large online following and a passion for all things barbecue and grilling, Clint is the Editor of and pitmaster of Smoke in da Eye competition barbecue and grilling team. From his childhood in Texas to several years spent in Kansas City, Wisconsin, New Orleans and New York, Clint's passion for barbecue and grilling runs deep as he travels the country in search of the people, places and tastes that define our shared grilling culture. He currently resides just outside of Memphis, TN along with his wife, three children and Charcoal the dog, sharing his experiences, recipes, tips, techniques and more via the site, social media, traditional media, cooking demos and more.

One Response to Grilled Corned Beef Reuben Pizza

  1. Devan says:

    Hey, I really liked the blog. I really like pizza to. So it just made it even better. I really want to try and make this pizza sometime. It just looks so good. One question though. Why is it called corned beef. Never got why. I haven’t had it that many times. but I know its tasty.

Leave a Reply

Your email address will not be published.

Rate this recipe:  

Back to Top ↑