>
> I did not use any tomatoes or onions after all. I used the sauerkraut
> (lightly seasoned with ketchup and oil) instead of a sauce, then topped
> with thinly sliced corned beef, then swiss cheese, then mozzarella.
>
> It wasn't very good, but it had potential. I think my approach was too
> literal. Instead of "Reuben Pizza", I should have been thinking "Corned
> beef and Sauerkraut Pizza" and used a traditional pizza crust and sauce.
> The swiss cheese was a nice touch. The rye flour and the caraway seeds
> were not.
>
Did you use a thin or a deep-dish crust? I'm imagining it might be good with
thick semi-deep fried crust. Cooks Illustrated had a thick crust recipe with
potato in it and that was really good.

Andrew