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1 homemade or pre-made pizza crust or dough

½ cup Thousand Island or Russian dressing

1 ½ cups shredded Swiss cheese

½ lb. cooked corned beef, chopped or thinly sliced

¾ cup sauerkraut, drained and rinsed

½ small red onion, thinly sliced (optional)

½ teaspoon caraway seeds (optional)

Rye breadcrumbs (optional, for topping)

Fresh parsley, chopped (optional, for garnish)

Olive oil, for drizzling (optional)

Salt and pepper, to taste

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1. Preheat oven to 425°F (220°C), along with pizza stone if using.

2. Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer it to a greased baking sheet or preheated stone.

3. Spread the dressing evenly over the pizza crust. Sprinkle half of the Swiss cheese over the sauce. Top with chopped corned beef and sauerkraut (and onion, if using), then add the remaining cheese. If using, sprinkle on caraway seeds and drizzle with olive oil, seasoning with a pinch of salt and pepper.

4. Bake in preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.

5. Remove from oven, let cool 2-3 minutes, sprinkle with fresh parsley and rye bread crumbs if desired. Slice and serve warm.

Preparation Time: 10 minutes

Cooking Time: 12-15 minutes

Calories: Approx. 375 per serving

Notes:

Swap out Thousand Island for Russian dressing if you prefer a tangier kick.

The caraway seeds add a subtle rye bread flavor reminiscent of the classic Reuben sandwich.

If you want extra crunch, lightly toast rye breadcrumbs before garnishing.