REUBEN PIZZA

REUBEN PIZZA

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…

REUBEN PIZZA

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.

Sláinte..Salute..l’chiam

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.

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