Reuben Pizza with Guinness Crust

Turn your Reuben sandwich into a pizza with thousand island dressing sauce, sauerkraut, corned beef, Swiss and even a Guinness beer pizza crust. 

St. Patrick’s Day is the perfect excuse to turn your food green and put booze in everything. Last year I made a green pizza which included a spinach crust, pesto, and green bell peppers cut to resemble four leaf clovers. Since the green option has been covered in the pizza department, I decided to go the boozy route this year with a Guinness pizza crust. All I did was substitute warm water for warm Guinness in my trusty pizza dough recipe. To stick with the holiday theme, I topped it off with thousand island dressing, sauerkraut, shredded corned beef, and Swiss cheese to create a Reuben pizza. Serve it with a cold glass of Guinness.

One year ago: 90-Minute Whole Wheat King Cake Cinnamon Rolls

Two years ago: Banana Bread Cinnamon Rolls

Four years ago: Chicken Parmeatballs

REUBEN PIZZA WITH GUINNESS CRUST

Makes 1 pizza

Ingredients:

CRUST

1 pkg. (2-1/4 tsp) active dry yeast (I used Red Star Platinum)

3/4 cup warm (about 110 F) Guinness or other stout beer

1 tsp sugar

1 tsp salt

2 Tbsp olive oil

2-1/2 cups bread flour (all-purpose flour is okay)

Cornmeal for dusting

TOPPINGS

1/2 cup Thousand island dressing

1/4 cup sauerkraut, drained

6 oz. Swiss cheese, shredded (about 1 cup)

4 oz. cooked corned beef, shredded

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
2. In a large bowl bloom yeast in warm beer, approximately 5 minutes. Add sugar, salt, and oil followed by 1 cup of flour, another cup, and then the last 1/2 cup.
3. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
4. Roll out dough and transfer to a pizza peel sprinkled with cornmeal*. Evenly spread dressing over the surface of the pizza dough, leaving an edge for the crust. Sprinkle with sauerkraut, corned beef, and Swiss cheese.
5. Transfer to the pizza stone* without removing from the oven (it’ll take a couple light shakes) and bake for 20-25 minutes, or until it the crust turns golden and the cheese starts to bubble.

*Can use a regular baking pan instead of a pizza peel and stone.

Source: Adapted from my Pizza Dough.

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