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Crispy Irish-American Reuben Pizza Recipe on Hearty Rye Crust

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A crispy rye crust pizza topped with classic Reuben sandwich ingredients like corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Perfect for St. Patrick’s Day or any time you want a comforting twist on familiar flavors.

Ingredients

Scale
  • 2 cups rye flour (dark rye preferred)
  • 1 cup all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup warm water (about 110°F / 43°C)
  • 2 tbsp olive oil
  • 1 ½ cups cooked corned beef, thinly sliced or shredded
  • 1 cup sauerkraut, well-drained
  • 1 ½ cups shredded Swiss cheese (Emmental or Gruyère recommended)
  • ½ cup Thousand Island dressing
  • Optional: sliced dill pickles for garnish

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F / 43°C), sugar, and yeast. Stir lightly and let it sit for 5–7 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine rye flour, all-purpose flour, and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Knead the dough: Knead on a floured surface or with the dough hook for about 8–10 minutes until the dough feels elastic but slightly tacky.
  4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
  5. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
  6. Shape the crust: Punch down the dough and roll it out into a 12-inch circle or rectangle about ¼ inch thick.
  7. Pre-bake the crust: Transfer the dough to parchment paper and place it on the pizza stone or baking sheet. Bake for 7–8 minutes until it just starts to firm up and get slightly golden.
  8. Add toppings: Spread a thin, even layer of Thousand Island dressing over the par-baked crust. Layer shredded Swiss cheese, then corned beef, and finally sauerkraut.
  9. Bake the pizza: Return to the oven for another 10–12 minutes until cheese is bubbly and starts to brown and crust edges are crispy.
  10. Finish and serve: Remove pizza from oven and let cool for 5 minutes. Garnish with sliced dill pickles if desired, then slice and enjoy.

Notes

Pre-bake the rye crust to prevent sogginess. Drain sauerkraut well before topping. Spread Thousand Island dressing thinly to keep crust crisp. Watch oven closely near end to avoid burning rye flour crust. Leftovers reheat best in oven, not microwave.

Nutrition

Keywords: Reuben pizza, rye crust pizza, St. Patrick's Day recipe, corned beef pizza, sauerkraut pizza, Swiss cheese pizza, Thousand Island dressing pizza

Find it online: https://lucydishes.com/crispy-irish-american-reuben-pizza-recipe-on-hearty-rye-crust-easy-and-perfect-for-st-patricks-day/