Have any corned beef left from your Saint Patrick’s Day feast?
Well Galley Kat has another good one for you!
It’s Irish Italian Jewish fusion and I think the Swiss
may have played a part in it too…
2 cooked pizza crusts (about 10″-12″ each)
Russian dressing (see Galley Kat Notes below)
sprinkling of caraway seeds (optional)
2 cups corned beef, pastrami or smoked meat
2 cups sauerkraut
2 cups shredded Swiss cheese
Spread 1/2 of Russian dressing on each cooked pizza shell
and sprinkle with carraway seeds.
In a bowl combine meat, cheese and sauerkraut
and hand toss to blend.
Evenly spread on each pizza shell.
This works really well for traditional ovens or on your grill
Traditional: 400 ° for 8-10 minutes until cheese is melted and bubbly.
Grill: medium high grill for 8-10 minutes.
Oy vey this was good!
…and as the ultimate compliment Captain asked
“Do you have any of that Guinness Dipping Sauce left from last night’s dinner?
Galley Kat Notes
Quick Fix Russian Dressing
enough for 2 pizzas
3 tbsp mayonnaise
1 heaping tsp horseradish
1 tsp chili sauce
1 tsp grated onion
1 tsp Worcestershire sauce
Mix all together and spread on pizza crust
or make extra for your next Ruben sandwich
Although this may not be your traditional Russian dressing,
it was made with what we would typically have onboard
and it added a very nice ‘zing’ to the overall flavour of the pizza.