Fridays are pizza nights at our house. We do a lot of experimenting, so we don't have the same, old thing every week. With only five ingredients, this Reuben pizza is a snap to whip up, and it tastes just like a Reuben sandwich. —Nicole German, Hutchinson, Minnesota
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1 prebaked 12-inch pizza crust
2/3 cup Thousand Island salad dressing
1/2 pound sliced deli corned beef, cut into strips
1 can (14 ounces) sauerkraut, rinsed and well drained
2 cups shredded Swiss cheese
Preheat oven to 400°. Place crust on an ungreased or parchment-lined baking sheet. Spread with salad dressing. Top with corned beef, sauerkraut and cheese. Bake until cheese is melted, 12-15 minutes.
Reuben Pizza Tips
Can I use a different crust for Reuben pizza?
Yes, you can certainly use a different pizza crust for Reuben pizza. The recipe calls for any pre-baked crust, but you can swap it out for cauliflower pizza crust or a homemade pizza crust recipe. You can also use either thick or thin pizza crusts, too. It's all up to your personal preference.
What other toppings can I add to Reuben pizza?
Try topping your Reuben pizza with pickles, olives and caraway seeds. You can also mix in another cheese with the Swiss, such as shredded or fresh mozzarella cheese.
How do I store Reuben pizza?
Like other homemade pizza recipes, you can store Reuben pizza wrapped in foil or plastic wrap in the fridge. It'll last for about 3 to 4 days stored this way. Once you're ready to enjoy leftovers, follow our tips on how to reheat pizza so it tastes like it's fresh out of the oven.