Reuben Flatbread Pizza
This is an appetizer size (about 5 slices) but the recipe can be doubled for an entree
Ingredients
- 4 oz pizza dough (store-bought or learn to make an Easy Pizza Dough on how2heroes)
- ½ cup ricotta cheese (Chef Rebecca is using part skim milk ricotta)
- 2 tbsp extra-strong Dijon mustard
- Tabasco sauce to taste
- 1 tbsp chopped fresh parsley
- 6 oz corned beef, sliced thin
- ½ cup sauerkraut
- 6 oz (about 3 slices) fontina cheese
- sprinkle of caraway seeds
Russian Dressing
- 4 tbsp mayonnaise
- 2 tbsp chopped dill pickles
- 2 tbsp chopped onions
- 2 tbsp ketchup
How-to
Make Russian Dressing
- In a mixing bowl, add mayonnaise, dill pickles, onions and ketchup; mix with a spoon to combine ingredients and set aside
Grill, Add Toppings & Bake
- Preheat oven to 500º and heat grill to medium
- Roll out pizza dough until thin and place on the grill
- Grill on one side for 2 minutes, flip and grill 1-2 minutes, then remove from the grill
- In a mixing bowl, add ricotta cheese, mustard and Tabasco sauce and stir with a spatula to combine. Mix in chopped fresh parsley and spread mixture evenly on the grilled dough
- Layer corned beef, then sauerkraut and top with slices of fontina cheese
- Place pizza in the oven, directly on the rack. (If you have not grilled the dough, place pizza on preheated pizza stone). Bake until bubbly, about 5 minutes
- Remove pizza from the oven, sprinkle with caraway seeds, drizzle with the Russian Dressing, slice and serve!