Reuben Flatbread Pizza

This is an appetizer size (about 5 slices) but the recipe can be doubled for an entree


  • 4 oz pizza dough (store-bought or learn to make an Easy Pizza Dough on how2heroes)
  • ½ cup ricotta cheese (Chef Rebecca is using part skim milk ricotta)
  • 2 tbsp extra-strong Dijon mustard
  • Tabasco sauce to taste
  • 1 tbsp chopped fresh parsley
  • 6 oz corned beef, sliced thin
  • ½ cup sauerkraut
  • 6 oz (about 3 slices) fontina cheese
  • sprinkle of caraway seeds

Russian Dressing

  • 4 tbsp mayonnaise
  • 2 tbsp chopped dill pickles
  • 2 tbsp chopped onions
  • 2 tbsp ketchup


Make Russian Dressing

  1. In a mixing bowl, add mayonnaise, dill pickles, onions and ketchup; mix with a spoon to combine ingredients and set aside

Grill, Add Toppings & Bake

  1. Preheat oven to 500º  and heat grill to medium
  2. Roll out pizza dough until thin and place on the grill
  3. Grill on one side for 2 minutes, flip and grill 1-2 minutes, then remove from the grill
  4. In a mixing bowl, add ricotta cheese, mustard and Tabasco sauce and stir with a spatula to combine. Mix in chopped fresh parsley and spread mixture evenly on the grilled dough
  5. Layer corned beef, then sauerkraut and top with slices of fontina cheese
  6. Place pizza in the oven, directly on the rack. (If you have not grilled the dough, place pizza on preheated pizza stone). Bake until bubbly, about 5 minutes
  7. Remove pizza from the oven, sprinkle with caraway seeds, drizzle with the Russian Dressing, slice and serve!