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Cast Iron Reuben Pizza

Prep Time:

30 mins

Cook Time:

30 mins

Servings:

4-6

Flavors Used:

If you love a good Reuben and you love pizza, my friends, this one is straight-up DAN-O-MYTE. We took corned beef, bacon, homemade Thousand Island, Swiss, sauerkraut, and plenty of cheese, then baked it all up in a cast-iron pan for a crispy-bottom pizza that eats like a deli sandwich in pizza form. This is definitely Dan-O’s way to switch things up.

Ingredients

3 tbsp Dan-O’s Tri-O SPG (Salt, Pepper, Garlic) Seasoning
1 tbsp Dan-O’s Original Seasoning
1 tbsp Dan-O’s Outlaw Butter Dust
1 tbsp Dan-O’s Cheesoning
3 lb Boneless Flat Cut Corned Beef Brisket
1/2 lb bacon
¾ cup mayonnaise
2 tbsp stone-ground mustard
2 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp lemon juice
4–5 Grillo’s pickles, diced
3 tbsp all-purpose flour
1 store-bought fresh pizza dough ball, room temperature
1/4 cup oil
14 thin-sliced Boar’s Head Swiss cheese
2 lb sauerkraut, squeezed dry
4 oz Asiago cheese, shredded
4 oz mozzarella cheese

Preparation Instructions

Prep the Meat: Dice the corned beef into small cubes. Cut the bacon into small pieces. Add the corned beef and bacon to a bowl. Season generously 2 tbsp with Dan-O’s Tri-O SPG and toss to coat. Grind the seasoned meat mixture through a grinder.
Cook the Reuben Meat: Add about half of the ground meat mixture to a pan and save the remainder. Season the remaining Dan-O's Tri-O SPG. Cook for about 5 minutes. Turn off the heat once the meat is cooked through.
Make the Thousand Island Sauce: Add the mayonnaise, stone-ground mustard, ketchup, Worcestershire sauce, lemon juice, and Dan-O’s Original Seasoning to a bowl. Dice the pickles and add them to the bowl. Mix until combined.
Prep the Dough: Let the fresh store-bought dough sit out for at least 2 hours so it comes to room temperature. Sprinkle flour onto your work surface. Press the dough into the flour, flip it, and work it gently until it no longer sticks to your hands. Stretch the dough to fit a 14-inch pan.
Prep the Cast Iron Pan: Add the oil to the bottom of a 14-inch pan. Sprinkle the Dan-O’s Outlaw Butter Dust over the oil. Add a light dusting of Dan-O’s Cheesoning over the top.
Build the Pizza: Lay the dough into the prepared pan. Spread the Thousand Island sauce all the way to the edges. Add about half of the cooked corned beef and bacon mixture. Layer on the Swiss cheese. Squeeze the liquid out of the sauerkraut, then spread it evenly over the pizza. Add the remaining cooked meat. Shred the Asiago over the top.
Start the Crust on the Stovetop: Place the pan on a large burner over high heat. Cook for about 2 1/2 minutes, or until the pizza is bubbling around the edges.
Bake the Pizza: Transfer the pan to a 400°F oven. Bake for 20 minutes.
Finish with Mozzarella: Remove the pizza from the oven. Sprinkle the mozzarella over the top. Let the residual heat melt the cheese for about 5 minutes.
Slice and Serve: Slice the pizza and serve hot. Yum Yum Get Ya Sum!