Facebook Live Recipe's St Patrick Day Reuben Pizza

Posted by Annette Bellisari on


  • 1 16 ounce pizza dough. 
  • 1 1/2 lbs cooked Guinness Corned Beef chilled (it’ll be easier to slice thin)
  • 23 cups well drained sauerkraut(I do not rinse)
  • 1 1/2 teaspoon caraway seeds
  • 2 cups Bellisari's Saigon Street Sauce
  • 3 cups shredded Swiss cheese
  • 1 cup shredded mozzarella

  1. 30 minutes before baking (and the dough is ready), place a pizza stone on the lower third rack or invert a metal pan and place on the rack. Preheat oven to 550F for 30 minutes.
  2. Slice the corned beef into thin slices and set aside. If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted pizza peel If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
  3. Stretch the dough into a 14-16” round circle leaving the outer edge slightly thicker.
  4. Spread 1 cup of the Bellisari's Street Sauce leaving a 1/2 inch edge all the way around. Leave the remaining cup to drizzle at the end.
  5. Next place the corned beef over top going to the end of the dressing/mustard. Pile it up so every bite is meaty!
  6. On top of that sprinkle the sauerkraut and then the caraway seeds. Sprinkle over the Swiss cheese and the mozzarella.
  7. Bake on the lower rack for 8 minutes or until the crust is golden brown.
  8. Remove from the oven and drizzle the remaining cup of the Bellisari's Saigon Sauce on the pizza.

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