12 Delicious Reuben Pizza Creative Twists

Variety is the spice of life, and when it comes to combining the hearty flavors of a Reuben sandwich with the universal love for pizza, the possibilities are endless! Whether you’re a fan of quick dinners, a seeker of comfort food, or just in the mood for something deliciously different, these 12 Reuben pizza twists will inspire your next kitchen adventure. Let’s dive into the cheesy, savory goodness!

Classic Reuben Pizza with Thousand Island Drizzle

This twist on a classic combines the hearty flavors of a Reuben sandwich with the crispy delight of pizza. Perfect for game day or a cozy night in.

Ingredients

• 1 pre-made pizza dough (or homemade, for extra credit)
• 1 cup sauerkraut, drained (squeeze out excess liquid for a crispier base)
• 1 cup shredded Swiss cheese (Gruyère works too for a nuttier flavor)
• 1/2 lb thinly sliced corned beef (look for lean cuts to reduce grease)
• 1/4 cup Thousand Island dressing (homemade or store-bought)
• 1 tbsp caraway seeds (optional, for that authentic Reuben taste)
• 1 tbsp olive oil (or any neutral oil, for brushing)

Instructions

1. Preheat oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. Roll out pizza dough on a floured surface to your desired thickness. Tip: Thinner crusts will be crispier.
3. Brush dough lightly with olive oil to prevent sogginess from the toppings.
4. Spread sauerkraut evenly over the dough, leaving a small border for the crust.
5. Layer corned beef on top of the sauerkraut, then sprinkle with Swiss cheese and caraway seeds.
6. Transfer pizza to the preheated stone or sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
7. Drizzle with Thousand Island dressing right before serving. Tip: Warm the dressing slightly for easier drizzling.

The pizza boasts a crispy crust with a tangy, meaty topping that’s irresistibly cheesy. Serve with extra dressing on the side for dipping or a simple green salad to cut through the richness.

Reuben Pizza with Homemade Sauerkraut

Let’s dive into a twist on two classics: Reuben Pizza with Homemade Sauerkraut. This fusion brings the hearty flavors of a Reuben sandwich to a crispy pizza base.

Ingredients

• 1 pizza dough (store-bought or homemade)
• 1 cup sauerkraut (homemade or store-bought, drained well)
• 1/2 cup Thousand Island dressing (adjust to taste)
• 1 cup shredded Swiss cheese
• 1/2 lb corned beef, thinly sliced
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp caraway seeds (optional for extra flavor)

Instructions

1. Preheat oven to 475°F. Place pizza stone or baking sheet in oven to heat.
2. Roll out pizza dough on a floured surface to 12-inch diameter. Brush with olive oil.
3. Spread Thousand Island dressing evenly over dough, leaving a small border for crust.
4. Layer shredded Swiss cheese, corned beef, and sauerkraut. Sprinkle caraway seeds if using.
5. Transfer pizza to preheated stone or sheet. Bake for 12-15 minutes until crust is golden and cheese bubbles.
6. Let cool for 2 minutes before slicing. Tip: Use a pizza cutter for clean slices.

Vibrant and tangy, this pizza offers a crunchy crust with melty cheese and savory corned beef. Serve with extra dressing on the side for dipping.

Spicy Reuben Pizza with Jalapenos

Overwhelmed by the usual pizza toppings? Try this Spicy Reuben Pizza with Jalapenos for a bold twist on classic flavors.

Ingredients

• 1 pre-made pizza dough (or homemade, for extra credit)
• 1/2 cup Thousand Island dressing (more for drizzling)
• 2 cups shredded Swiss cheese (Gruyère works too)
• 1 cup corned beef, chopped (leftovers are perfect)
• 1/2 cup sauerkraut, drained (squeeze out excess liquid)
• 1/4 cup pickled jalapenos, sliced (adjust heat to preference)
• 1 tbsp olive oil (for brushing)
• 1 tsp caraway seeds (optional, for authenticity)

Instructions

1. Preheat oven to 475°F. Place pizza stone or baking sheet inside to heat.
2. Roll out dough on floured surface to 12-inch round. Transfer to parchment.
3. Brush dough with olive oil. Pre-bake for 5 minutes until slightly firm.
4. Spread Thousand Island dressing evenly over crust, leaving a small border.
5. Layer Swiss cheese, corned beef, sauerkraut, and jalapenos in order.
6. Sprinkle caraway seeds on top if using. Bake for 10-12 minutes until crust is golden and cheese bubbles.
7. Let cool for 2 minutes before slicing. Drizzle with extra dressing if desired.

Delightfully crispy with a gooey center, this pizza packs a punch. Serve with a cold beer to balance the heat.

Reuben Pizza Bagel Bites

Dive into a twist on two classics with these Reuben Pizza Bagel Bites. Perfect for game day or a quick snack, they pack all the flavors of a Reuben sandwich into bite-sized form.

Ingredients

• 6 mini bagels, sliced in half (use everything or plain)
• 1 cup Thousand Island dressing (homemade or store-bought)
• 1 cup sauerkraut, drained well (squeeze out excess liquid)
• 1 cup corned beef, chopped into small pieces (or pastrami for variation)
• 2 cups Swiss cheese, shredded (Gruyère works too)
• 1 tbsp caraway seeds (optional for extra flavor)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Arrange bagel halves cut side up on the prepared baking sheet. Lightly toast in oven for 5 minutes to crisp slightly.
3. Spread 1 tbsp Thousand Island dressing on each bagel half. Tip: Don’t overdo it to avoid sogginess.
4. Top each with a small mound of sauerkraut, then corned beef pieces. Sprinkle caraway seeds if using.
5. Cover with shredded Swiss cheese, pressing lightly to adhere. Tip: Grate cheese cold for easier shredding.
6. Bake for 10-12 minutes until cheese is bubbly and edges are golden. Tip: Broil last 30 seconds for extra crispiness.

Reuben Pizza Bagel Bites offer a crunchy, chewy texture with a tangy, meaty flavor. Serve with extra dressing for dipping or atop a bed of greens for a light meal.

Gluten-Free Reuben Pizza

Dive into a twist on two classics with this Gluten-Free Reuben Pizza. It’s a savory, satisfying meal that combines the best of a Reuben sandwich and pizza.

Ingredients

• 1 gluten-free pizza crust (pre-made or homemade)
• 1/2 cup Thousand Island dressing (adjust to taste)
• 1 cup sauerkraut, drained well (squeeze out excess liquid)
• 1 cup shredded Swiss cheese
• 1/2 lb corned beef, thinly sliced (or pastrami for variation)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat oven to 425°F. Place pizza crust on a baking sheet.
2. Brush olive oil evenly over the crust to prevent sogginess.
3. Spread Thousand Island dressing over the crust, leaving a small border for the crust.
4. Layer sauerkraut evenly over the dressing.
5. Add shredded Swiss cheese, covering the sauerkraut completely.
6. Arrange corned beef slices on top of the cheese.
7. Bake for 12-15 minutes, or until the cheese is bubbly and the crust edges are golden.
8. Let cool for 2 minutes before slicing to allow toppings to set.

Now you have a crispy crust with melty cheese, tangy sauerkraut, and savory corned beef. Serve with extra Thousand Island dressing on the side for dipping.

Reuben Pizza with Rye Crust

Savory meets classic in this Reuben Pizza with Rye Crust, a twist on two favorites that delivers big flavor without the fuss.

Ingredients

• 1 1/2 cups rye flour (for a nuttier taste)
• 1 cup all-purpose flour (or bread flour for chewier crust)
• 1 tsp sugar (helps yeast activate)
• 1 tsp salt (adjust to taste)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 3/4 cup warm water (110°F, crucial for yeast)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb corned beef, thinly sliced (pre-cooked saves time)
• 1 cup sauerkraut, drained (squeeze out excess liquid)
• 1 cup Swiss cheese, shredded (Gruyère works too)
• 1/4 cup Thousand Island dressing (homemade or store-bought)
• 1 tbsp caraway seeds (optional for extra rye flavor)

Instructions

1. In a large bowl, mix rye flour, all-purpose flour, sugar, salt, and yeast. Tip: Ensure yeast is fresh for best rise.
2. Add warm water and olive oil to dry ingredients. Stir until a dough forms. Tip: Water too hot kills yeast, too cold slows activation.
3. Knead dough on a floured surface for 5 minutes until smooth. Let rest in a greased bowl, covered, for 1 hour or until doubled.
4. Preheat oven to 450°F. Roll dough to a 12-inch circle on a floured surface. Transfer to a greased pizza pan.
5. Spread Thousand Island dressing over crust. Layer with corned beef, sauerkraut, and Swiss cheese. Sprinkle caraway seeds if using.
6. Bake for 12-15 minutes until crust is golden and cheese bubbles. Tip: Rotate pizza halfway for even cooking.

Zesty and hearty, this pizza boasts a crispy rye crust with the iconic Reuben flavors. Serve with a side of pickles for an extra tang.

Vegan Reuben Pizza with Tempeh

Who says you can’t have the best of both worlds? This Vegan Reuben Pizza with Tempeh combines the hearty flavors of a classic Reuben with the crispy delight of pizza. Perfect for a quick dinner or a game day snack.

Ingredients

• 1 pre-made pizza dough (or homemade, for extra crunch)
• 1 cup sauerkraut, drained (squeeze out excess liquid for a crispier base)
• 1 cup vegan cheese, shredded (mozzarella style works best)
• 1/2 cup vegan Thousand Island dressing (homemade or store-bought)
• 8 oz tempeh, sliced thin (marinate for 30 minutes for deeper flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp caraway seeds (optional, for authentic Reuben taste)

Instructions

1. Preheat oven to 450°F. Place pizza stone or baking sheet inside to heat.
2. Roll out pizza dough on a floured surface to 12-inch diameter. Transfer to parchment paper.
3. Brush dough with olive oil. Pre-bake for 5 minutes to prevent sogginess.
4. Spread Thousand Island dressing evenly over pre-baked dough, leaving a small border.
5. Layer tempeh slices, sauerkraut, and vegan cheese. Sprinkle caraway seeds if using.
6. Bake for 10-12 minutes, until crust is golden and cheese melts.
7. Let cool for 2 minutes before slicing. This ensures clean cuts.

Yield a pizza with a crispy crust, tangy sauerkraut, and smoky tempeh. Try serving with extra dressing on the side for dipping.

Reuben Pizza Stromboli

Make your pizza night exciting with this Reuben Pizza Stromboli, a twist on two classics that delivers big flavor.

Ingredients

• 1 lb pizza dough (thawed if frozen)
• 1/2 cup Thousand Island dressing (homemade or store-bought)
• 1 cup sauerkraut (drained well)
• 8 oz thinly sliced corned beef
• 2 cups shredded Swiss cheese
• 1 tbsp caraway seeds (optional for extra flavor)
• 1 egg (beaten, for egg wash)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Roll out pizza dough on a floured surface to a 12×16-inch rectangle.
3. Spread Thousand Island dressing evenly over dough, leaving a 1-inch border.
4. Layer sauerkraut, corned beef, and Swiss cheese over the dressing. Sprinkle with caraway seeds if using.
5. Roll dough tightly from the long side, sealing the edges by pinching.
6. Place seam side down on the prepared baking sheet. Brush with beaten egg.
7. Bake for 25-30 minutes, until golden brown and crispy.
8. Let cool for 5 minutes before slicing. Serve warm.

Serve this stromboli with extra Thousand Island dressing for dipping. The combination of crispy crust, melty cheese, and tangy sauerkraut makes it a hit.

Reuben Pizza with Corned Beef and Swiss

Who says you can’t have the best of both worlds? This Reuben Pizza combines the hearty flavors of a classic Reuben sandwich with the crispy, cheesy goodness of pizza. Perfect for game day or a cozy night in.

Ingredients

• 1 pre-made pizza dough (or homemade, for extra credit)
• 1/2 cup Thousand Island dressing (homemade or store-bought)
• 1 1/2 cups shredded Swiss cheese (Gruyère works too)
• 1 cup corned beef, thinly sliced (leftovers are perfect)
• 1 cup sauerkraut, drained well (squeeze out excess liquid)
• 1 tbsp caraway seeds (optional, for extra flavor)

Instructions

1. Preheat your oven to 475°F. Place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, go thinner.
3. Spread the Thousand Island dressing evenly over the dough, leaving a small border for the crust.
4. Sprinkle half of the Swiss cheese over the dressing. This creates a barrier to keep the crust crispy.
5. Distribute the corned beef and sauerkraut evenly over the cheese. Tip: Pat the sauerkraut dry to prevent a soggy pizza.
6. Top with the remaining Swiss cheese and sprinkle caraway seeds if using.
7. Carefully transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
8. Let the pizza cool for a few minutes before slicing. Tip: Use a pizza cutter for clean slices.

Layers of tangy, savory, and cheesy flavors make every bite irresistible. Serve with a side of pickles for an extra crunch.

Reuben Pizza Sliders

Savory meets cheesy in these Reuben Pizza Sliders, a twist on two classics that’s perfect for game day or a quick dinner.

Ingredients

• 1 package (12 count) Hawaiian sweet rolls (keep whole, do not separate)
• 1/2 lb thinly sliced corned beef (look for lean cuts)
• 1 cup sauerkraut, drained well (squeeze out excess liquid)
• 1 cup shredded Swiss cheese (pre-shredded for convenience)
• 1/2 cup Thousand Island dressing (homemade or store-bought)
• 2 tbsp butter, melted (unsalted preferred)
• 1 tsp caraway seeds (optional for extra flavor)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Place whole package of rolls on the sheet. Carefully slice horizontally to create a top and bottom half.
3. Spread Thousand Island dressing evenly on the bottom half. Layer corned beef, sauerkraut, and Swiss cheese.
4. Replace top half of rolls. Brush melted butter over the top. Sprinkle with caraway seeds if using.
5. Bake for 15-20 minutes until cheese is melted and rolls are golden. Cover with foil if browning too quickly.
6. Let cool for 5 minutes before slicing into individual sliders.

Layers of tangy, meaty, and cheesy goodness make these sliders a hit. Serve with extra dressing for dipping or a side of pickles for crunch.

Reuben Pizza with a Pretzel Crust

Never underestimate the power of combining two classics into one unforgettable dish. This Reuben Pizza with a Pretzel Crust brings together the savory flavors of a Reuben sandwich with the fun, chewy texture of a pretzel crust.

Ingredients

• 2 cups all-purpose flour (for a lighter crust, substitute with bread flour)
• 1 tbsp sugar (helps activate the yeast)
• 1 tsp salt (adjust to taste)
• 1 packet active dry yeast (ensure it’s fresh for best results)
• 1 cup warm water (110°F, too hot will kill the yeast)
• 2 tbsp baking soda (for the pretzel crust boil)
• 1 cup Thousand Island dressing (or make your own with mayo, ketchup, and relish)
• 2 cups shredded Swiss cheese (Gruyère works too for a sharper taste)
• 1 cup sauerkraut, drained (squeeze out excess liquid to prevent soggy crust)
• 1/2 lb thinly sliced corned beef (chopped into bite-sized pieces)
• 1 tbsp caraway seeds (optional, for extra flavor)

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast. Gradually add warm water, stirring until a dough forms.
2. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat oven to 425°F. Bring a large pot of water to a boil and add baking soda.
5. Divide dough into two portions. Roll each into a 12-inch circle. Boil each crust for 30 seconds, then place on a baking sheet.
6. Spread Thousand Island dressing over each crust, leaving a small border. Top with Swiss cheese, sauerkraut, and corned beef. Sprinkle with caraway seeds if using.
7. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: For extra crispiness, broil for the last 2 minutes.

Zesty and satisfying, this pizza offers a crunchy pretzel crust with the creamy, tangy toppings of a Reuben. Serve with a side of pickles for an extra punch of flavor.

Reuben Pizza Dip with Toasted Rye Points

Holiday gatherings call for shareable dishes that pack a punch, and this Reuben Pizza Dip with Toasted Rye Points delivers. It’s a twist on the classic sandwich, perfect for dipping and savoring.

Ingredients

• 1 cup sour cream (full-fat for best texture)
• 1 cup shredded Swiss cheese (packed)
• 1/2 cup Thousand Island dressing (homemade or store-bought)
• 1/2 cup sauerkraut (drained well)
• 1/2 cup corned beef (chopped, deli-style works)
• 1 tbsp caraway seeds (optional for extra flavor)
• 6 slices rye bread (cut into triangles)
• 2 tbsp unsalted butter (melted)

Instructions

1. Preheat oven to 375°F. Use middle rack.
2. In a bowl, mix sour cream, Swiss cheese, and Thousand Island dressing until combined. Tip: Let cheese sit at room temperature for easier mixing.
3. Fold in sauerkraut and corned beef. Avoid overmixing to keep texture.
4. Transfer mixture to a 9-inch pie dish. Sprinkle caraway seeds on top if using.
5. Bake for 20 minutes or until bubbly and lightly browned. Tip: Check at 15 minutes to prevent overbrowning.
6. While dip bakes, brush rye triangles with melted butter. Tip: Use a pastry brush for even coating.
7. Toast under broiler for 2-3 minutes until edges crisp. Watch closely to avoid burning.

You’ll love the creamy, tangy dip paired with crunchy rye points. Serve immediately for the ultimate warm, cheesy experience.

Conclusion

How delightful these 12 Reuben pizza twists are, offering a fun fusion of flavors that’s sure to spice up your meal rotation! We’d love for you to try these recipes, share which one stole your heart in the comments, and pin your favorites to spread the cheesy, corned beefy joy. Happy cooking!