Do you want something super yummy and super easy to take to your next football party? Something filling, great with beer, and no one else will be bringing? Well, you’ve got to try this “Reuben without the sandwich.” A flatbread piled high with pastrami, sauerkraut and Swiss cheese. If you buy a pre-made pizza crust, this flatbread pizza couldn’t be easier to make.
This is my go-to pre-made pizza crust. It’s perfect for flatbreads as it’s thin and crisps up well in a galley oven. But knock yourself out if you want to make your crust from scratch. You’ll find great recipes for quick pizza dough with Heavenly Grilled Pizza and Blue Crab Pizza.
Reuben FlatbreadJump to Recipe
1 pizza crust
1 bottle Thousand Island Dressing
1/2 Vidalia onion, sliced very thin (optional)
3/4 lb shaved pastrami
1 can sauerkraut (about 1 1/2 cups)
3 cups shredded Swiss Cheese
Preheat your galley oven to HOT. About 400º if you can. Have your pizza crust on a pan and start layering.
Squeeze a generous portion of Thousand Island Dressing on the crust. If you’re using the sliced Vidalia onions (which adds a wonderful nuance to a Rueben, I think) spread those out over the dressing. Next layer on half of the pastrami, then half of the sauerkraut.
Squeeze on some more dressing and repeat the layering. Finally, add up to 3 cups of shredded Swiss Cheese. (I didn’t get a photo of this before it went into the oven but imagine it piled high with cheese as well.) Pop it into your preheated oven for 25 minutes. If you peek in and everything is melted but the top isn’t crispy you can light your broiler plate for about 5 minutes tops to give it that golden baked cheese.
Another great thing about this flatbread, besides the taste, is that it’s very forgiving. I placed it in the oven then had to take the helm 15 minutes in. I turned off the oven and just let it sit there for 30 minutes while we got the sails up, navigated through a couple wind bursts, and got settled into a nice even heel. When I was relieved from the helm, I just lit the broiler plate to crisp up the pizza. It can be eaten hot or room (saloon) temperature. Let it rest 10 minutes before slicing.
Take a look at Nori, an appreciative guest who brought us much appreciated wine! She’s ready to dig in!
- 1 Pre-made pizza crust
- 1/3 cup Thousand Island Dressing (this is approximate)
- 1/2 Vidalia onion, thinly sliced
- 3/4 lb Pastrami or Corned Beef, shaved
- 1 15 oz can Sauerkraut (about 1 1/2 cups)
- 3 cups Swiss cheese, shredded
- Preheat oven to 400º. place pizza crust on pizza pan. Squeeze half of the Thousand Island Dressing on the crust. Place the onion slices on top, if using. Layer half of the pastrami, then half of the sauerkraut. Squeeze on more dressing, then repeat the two layers of pastrami and sauerkraut.
- Top with the shredded Swiss cheese, up to 3 cups. Place in the pre-heated oven for 25 minutes or until cheese has melted and is cooked through. Turn on your broiler for 5 minutes at the end if you want to cheese to be golden. Let rest for 5-10 minutes before slicing and serving. Can be eaten hot or room temperature.