Let's Talk BBQ
Outdoor Cooking Equipment => PIZZA OVENS - Wood Fired => Topic started by: pz on January 24, 2014, 11:06:50 PM
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Do you like Reuben sandwiches? Pizzas?
If the answer is yes, then you might like a combination of the two - a Reuben pizza. I know... sounds a bit weird at first, but it is actually quite good, and a different flavor profile than the typical pizza - meaty and savory in a way not seen in the typical pie.
- Corned beef smoked at home, thinly sliced, then roughly chopped
- Swiss cheese
- Homemade sauce containing mayo, mustard, finely diced pickles, and a bit of pickle juice
- Sauerkraut
(https://lh5.googleusercontent.com/-Ko1enyDwtT0/UuM3kSgQHMI/AAAAAAAAFxo/2rq2dRBBV0U/w1362-h908-no/IMG_3130.JPG)
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I absolutely love Ruben sandwiches, not sure in a pizza but hey I'll try anything ;D
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Sounds good pz!
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Looks good!
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How about you freeze one of those and get it in the mail for me?
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If I show this to my wife she will want it soon!!! Do look great!!! Don
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This is interesting topping for pizza .
must be great.
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That really looks good pz!
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I've had Rueben pizza, and yes it might seem a bit weird, but they are delicious.
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Looks extra tasty pz! Before I started making home-made pizzas, I would regularly dress up frozen pizzas with a bit of sauerkraut. Gives a nice tangy flavor. Will have to try your assemblage soon!
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That's a great idea pz, I'm assuming your cheese was smoked as well. I got to try some homemade reuben sausage in Iowa this summer and it was awesome.
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That looks awesome Paul !!
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Oh there it is. Did you add the krout after or cook it.
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Thanks for the kind comments, folks!
That's a great idea pz, I'm assuming your cheese was smoked as well. I got to try some homemade reuben sausage in Iowa this summer and it was awesome.
I actually used regular Swiss because my smoked cheese has not completed the "resting" time yet. Certainly could have used it, but I didn't want to crack the bag just yet, just in case the pie was not as good as I imagined.
Oh there it is. Did you add the krout after or cook it.
Because we par bake the laminated crust before we load it with toppings, everything was added to the pie during the final bake, which takes 9 minutes, and does not dry out the sauerkraut