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Reuben Pizza

Makes 1 12” pizza


600°F - 900°F

cook time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

For the Reub Sauce:
208g (1 cup) mayonnaise
4 TB pickle relish
2 TB onion, minced
4 TB French dressing
2 tsps dijon mustard
2 tsps Worcetershire sauce
2 tsps apple cider vinegar
2 tsps granulated sugar
1/2 tsp sweet smoked Spanish paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

Swiss cheese
Corned beef

For the Reub Sauce:

Mix all of the ingredients together and season to taste. Set aside

For the pizza assembly:
When ready to assemble, spread a generous amount of Reub sauce onto the stretched out pizza dough. Then spread some sauerkraut over the sauce. Next, lay down slices of Swiss cheese, covering the surface of the dough. Then place slices of corned beef on top of the cheese. Lastly, sprinkle more Reub sauce. 

Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.

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