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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Source: Rachael Ray Magazine March 2008 Ingredients:
1 (1 lb) package refrigerated pizza dough |
1 1/2 cups shredded swiss cheese, preferably imported swiss or 1 1/2 cups emmenthaler cheese |
1 lb deli-sliced corned beef (or pastrami) |
1 cup sauerkraut, rinsed |
1/2 tablespoon extra virgin olive oil |
1/3 cup mayonnaise |
2 1/2 tablespoons ketchup |
2 tablespoons finely chopped bread and butter pickles |
Directions:
1. Position a rack in the lower third of the oven and preheat to 425°.
2. Cut the pizza dough in half and form each half into a disk.
3. Place on a lightly floured work surface and cover one piece with a towel.
4. Roll out the other piece of dough into a 9-inch round and place on a parchmentlined baking sheet.
5. Sprinkle half of the cheese on top, leaving a 1-inch border all around.
6. Arrange the pastrami and then the sauerkraut evenly on top.
7. Top with the remaining cheese.
8. Roll out the second piece of dough into a 10-inch round and place over the filling.
9. Tightly crimp together the edges to seal.
10. Brush the top with the olive oil and cut 3 vents in the center.
11. Bake the pizza until browned and crisp, 20 to 25 minutes.
12. Let cool briefly.
13. Meanwhile, in a small bowl, stir together the mayonnaise, ketchup and pickles.
14. Cut the pizza into wedges and serve with the sauce.
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