Reviewed: Apr. 8, 2012

Not quite a 5 star recipe. It's really good, don't get me wrong... but it's not great. Haven't experimented around to figure out what is missing to make it top notch.

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DaGrinch

Cooking Level: Intermediate

Reviewed: Mar. 3, 2012

Tasted just like a reuben... on a pizza! mmm :-)

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remorgan2

Reviewed: Feb. 10, 2012

Never had a Reuben pizza so didn't know exactly what to expect. I found a whole wheat prepared pizza crust so used that instead of bread dough. We used olive oil with a little garlic powder & onion powder replacing the Thousand Island dressing (don't like) that others suggested. This wasn't so bad, but will try again with a different "sauce". We're going to put dijon mustard w/horseradish in because it needed a "kick" & that is what we put on our Reubens. It is a nice change from sausage & mushroom or chicken pizzas.

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PPK

Living In: Watertown, South Dakota, USA

Reviewed: Jan. 25, 2012

I loved this pizza! I used Thousand Island Dressing I from this site. Amazing. A wonderful deviation from the same old pepperoni.

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nellyshay

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

Fantastic and so easy. Everyone loved it

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Kimberly

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Reviewed: Jan. 17, 2012

Great fun! I love Reubens but had to go gluten free a long time ago. A GF crust and I'm in Reuben heaven. We grill our pizza for an added complexity and that works for these, too.

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CarlFC

Reviewed: Jan. 16, 2012

First off, if this wasn't included in an AR e-mail I would have never known about Reuben Pizza but I was immediately intrigued. I used Jay's Signature Pizza crust from this site. I like my sauerkraut less tart than right out of the package so I always put it in a saucepan with water just to cover, add tbsp of butter or margarine and a tsp of sugar and simmer 45 mins to an hour, which I did while the dough was rising. Didn't use the caraway seed (not a big fan) or pickles. 2 out of 3 of us LOVED IT. The third not much of a reuben fan. Will be making this again, probably for Super Bowl.

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Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Jan. 14, 2012

Really great. Couldn't get corned beef at our small town grocery so I used turkey pastrami and just chopped it up. Used extra 1000 Island like others had suggested and left off the caraway seeds. Definitely will make again.

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