Reuben Pizza Recipe — How to Use Leftover Corned Beef After St. Patrick’s Day

If you have leftover corned beef from St. Patrick’s Day or just want a fast, flavorful meal, this Reuben Pizza is an easy crowd-pleaser. It combines pizza crust with Thousand Island (or Russian) dressing, diced or shredded corned beef, sauerkraut and Swiss cheese, then bakes until the cheese is melted and bubbly.

All the familiar Reuben flavors are here, transformed into a quick pizza that uses only five main ingredients and can be ready in about 20 minutes.

I make this Reuben Pizza from leftover corned beef after St. Patrick’s Day, but I also prepare it year-round using deli-sliced corned beef. Just dice the deli meat and sprinkle it on the crust for a fast weeknight dinner.

One helpful shortcut is to start with a par-baked pizza crust. That keeps the crust crisp and prevents sogginess when the sauerkraut and dressing are added.

What Is Par-Baked Pizza Crust

Par-baking means partially baking the dough so it sets into a bread-like texture, then cooling and sealing it for later use. The yeast is killed and the crust won’t rise further when you add toppings and finish baking.

A par-baked crust is ideal for this recipe because it crisps nicely and resists becoming soggy under the Reuben toppings.

To par-bake your own crust, follow your preferred pizza dough recipe. After the dough rises and you shape it, bake at 450°F for 5–7 minutes. Let it cool, wrap tightly in plastic, then foil, and freeze for up to three months.

When ready to bake, thaw the crust on the counter for 20–30 minutes so it heats evenly and crisps in the oven. You can also bake from frozen: place the crust in the oven frozen for 2–3 minutes, then add toppings and finish baking until the cheese is melted.

Ingredients Required

1. Pizza Crust

A par-baked 12-inch pizza crust makes this recipe fast. Keep a frozen crust on hand for impromptu meals or snacks. If you prefer to use fresh dough, par-bake it for 5–7 minutes before adding toppings.

2. Dressing

A Reuben classic needs a creamy dressing—Thousand Island or Russian. Thousand Island is typically mayonnaise-based with ketchup, relish and seasonings, giving it a tangy-sweet flavor. Russian dressing is similar but often includes horseradish, paprika or cayenne for a spicier note. Use your favorite.

3. Corned Beef

Leftover cooked corned beef works great, but deli corned beef is an easy substitute—just dice or shred it into bite-size pieces. Avoid canned corned beef; its crumbly texture doesn’t lend itself well to pizza.

4. Sauerkraut

A can of sauerkraut is convenient since you only need a small amount. Rinse and drain it well, then press or squeeze to remove excess moisture. That extra step prevents the crust from getting soggy.

5. Swiss Cheese

Swiss cheese is traditional for a Reuben. Pre-shredded Swiss can be hard to find, so buy a block, chill it in the freezer for 20 minutes, then grate with a box grater or food processor for the best melting texture.

Reuben Pizza Recipe

*Specific measurements and full instructions are in the printable recipe card below, but read on for helpful tips and notes.

INGREDIENTS

• 1 par-baked 12-inch pizza crust
• 2/3 cup Thousand Island or Russian dressing
• 2 cups corned beef, diced or shredded
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2 cups shredded Swiss cheese

INSTRUCTIONS

Preheat oven to 400°F (200°C). Place the par-baked crust on an ungreased or parchment-lined pizza pan or baking sheet.

Optional: Brush the crust edges with a little olive oil for a golden finish, though par-baked crusts usually crisp nicely without it.

Spread the crust evenly with Thousand Island or Russian dressing. Top with diced or shredded corned beef, well-drained sauerkraut, and shredded Swiss cheese.

Bake in the preheated oven until the cheese is melted and bubbly, about 12–15 minutes. Remove from oven, slice and serve.

Enjoy! Mary

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Reuben Pizza

All the classic flavors of a Reuben sandwich made into a pizza. A quick and easy dinner recipe that you can make with leftover corned beef or deli corned beef.

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Ingredients

• 1 pre-baked 12-inch pizza crust
• 2/3 cup Thousand Island salad dressing
• 2 cups corned beef, diced or shredded
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2 cups shredded Swiss cheese

Instructions

1. Preheat oven to 400°F (200°C). Place the par-baked pizza crust on an ungreased or parchment-lined pizza pan or baking sheet.
2. Spread the top of the pizza crust with Thousand Island or Russian dressing.
3. Top with diced or shredded corned beef, drained sauerkraut, and shredded Swiss cheese.
4. Bake until the cheese is melted and bubbly, about 12–15 minutes. Remove, slice and serve.

Notes

You can substitute Russian dressing for Thousand Island if you prefer. If using fresh homemade crust, par-bake for 5–7 minutes before adding toppings. Recipe provided by Make Your Meals.