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REUBEN PIZZA WITH CARRAWAY SEED AND SEA SALT DOUGH

Recipe as seen on:

The Balancing Act

Serves 3-4

Directions:

Prep work

  • Squeeze all the water out of the sauerkraut

Assemble

  • Brush the edge of the pizza crust with melted butter
  • Sprinkle salt and carraway seeds on the edge
  • Lay sliced swiss cheese on the dough, leaving a ¾ inch rim
  • Top with (dry) sauerkraut and coned beef
  • Sprinkle the shredded swiss cheese on top
  • Place in the oven preferably on pizza stone (the back of a cookie sheet will do) at 450 for 6 minutes or until hot and cheese is melted and bubbly

Cook and serve

  • Take out of the oven and place on a cutting/serving board, let cool a couple minutes before slicing
  • Drizzle the 1000 island dressing over the pizza and enjoy

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Ingredients:

  • 1 prebaked pizza dough, 12 inch
  • 1 tsp carraway seeds
  • 1 tsp coarse sea salt
  • 4oz sliced swiss cheese
  • 2oz shredded swiss cheese
  • 16oz sauerkraut
  • 6oz corned beef sliced or diced, cold (great way to use leftovers)
  • 1/4 cup Thousand Island dressing
  • 1tbsp melted butter

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REUBEN PIZZA WITH CARRAWAY SEED AND SEA SALT DOUGH