Reuben Pizza quick and inexpensive for a celebratory party
‘Salmon Panzanella’ beautiful and delicious
WBy Sara Moulton
ith the end of the school year looming, the proud parents of any number of soon-to-be-minted graduates are wondering how to pull off a celebratory party without spending a ton of time or money. Reuben Pizza is the answer. It’s quick, easy to make, inexpensive and completely scrumptious.
Even better, it’s not a typical pizza. Essentially it’s a Reuben sandwich that swaps out rye bread for pizza dough. All the other elements of the great deli favorite are present and accounted for: corned beef, Swiss cheese (in this case gruyere), sauerkraut and Russian dressing.
“Sounds great,” you say, “but making pizza dough at home is way too complicated for me.” Not so. You’ll spend five minutes assembling the ingredients, three minutes mixing the dough in a food processor, an hour waiting and 45 minutes hands off, while the dough rises.
“Wait a minute,” you object. “What about rolling out the dough? I tried it once and no matter which way I rolled it, the thing shrank back in my direction.” That can be a problem, but here’s a solution: Instead of rolling out the dough on a counter sprinkled with flour, brush the counter with a little bit of oil. The oil glues down the dough, allowing you to roll it out quickly and efficiently, with very little shrinkage.
This recipe guides you through the making of four medium-sized pizzas rather than two large ones. The smaller ones are easier and quicker to make than the bigger ones. And don’t worry about having to bake them in shifts; the first two pies will stay warm while the second two are baking.
As a fan of crispy crusts, I’ve been very particular about the amount of topping meant for these pizzas. I know it’s tempting to pile on the toppings, but overdoing makes the finished product soggy. Still, don’t be shy about pouring on a generous drizzle of the dressing as a finishing touch. It’s key to making a Reuben a Reuben.
Reuben Pizza
Start to finish: 2 hours (1 hour if using store-bought dough) Servings: 6 to 8
Speedy Pizza Dough or 14 ounces prepared pizza dough, Olive oil for rolling out the dough, 2/3 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon fresh lime or lemon juice, 2 teaspoons hot sauce, Kosher salt, 3 ounces coarsely grated Gruyere cheese (about 3/4 cup), 1 cup sauerkraut, rinsed in a strainer and pressed to remove excess moisture, 8 ounces thinly sliced corned beef, cut crosswise into 1/2-inch thick strips, 1/2 cup thinly sliced dill pickle.
Prepare the Basic Pizza Dough. While it’s rising, place a rack in the bottom third of the oven; preheat the oven to 500 F. Line two baking sheets with parchment.
In a bowl whisk together the mayonnaise, ketchup, lime juice, hot sauce and salt to taste; set aside.
Divide the dough into 4 balls; working with 2 balls, roll out each ball on a lightly oiled surface into a round 8-inches wide and 1/8-inch thick. Transfer the rounds to one of the baking sheets.
Sprinkle one-fourth of the cheese evenly onto each round, spreading it to 1/4-inch of the edge and top with 1/4 of the sauerkraut, followed by 1/4 of the corned beef and pickle slices.
Bake the pizzas on the bottom rack of the oven for 7 to 8 minutes until the crust is golden and crisp on the bottom. While the first two pizzas are baking, roll out and top the second two pizzas. Remove the first two from the oven and cover loosely to keep the pizzas warm until the second two are baked. Drizzle the slices with some of the mayonnaise dressing.
Speedy Pizza dough
2 to 2-1/2 cups unbleached all-purpose flour for the dough, One 1/4-ounce envelope quickrising yeast, 1 teaspoon sugar, 1 teaspoon table salt, 3/4 cup very warm water (120 degrees F to 130 degrees F), 1 tablespoon extra-virgin olive oil plus extra for rolling out the dough.
In the bowl of a food processor fitted with the chopping blade, pulse 1-3/4 cups flour, the yeast, sugar and salt until the mixture is combined. Add the water and 1 tablespoon of the oil. Process the mixture until it forms a ball, adding more flour, as needed, to make a soft, slightly sticky dough.
Shape the dough into a ball and place it in an oiled medium bowl. Turn the dough to make sure all sides are very lightly coated with oil. Cover the bowl with plastic wrap and set it aside in a warm place until the dough is double
in size, 40 to 45 minutes.
In the most perfect of all worlds, things look as good as they taste. That’s true with this dish. Pink salmon, bright tomatoes (grab multicolored ones if that’s an option), flecks of purpley onion, pale chunks of toasty bread and a drizzle of bright green basil oil a virtual rainbow.
And matching the array of colors is a variety of textures: soft and tender (salmon), juicy and firm (tomatoes), crispy-chewy (chunks of toasted bread). There is nothing ho-hum about this salad. While we’re talking about the most perfect of worlds, if you can serve this dish slightly warm, with the salmon recently emerged from the oven, you will be in for another level of sensory happiness.
This is the kind of one-bowl lunch or dinner that is pure summertime happiness. If you can figure out a way to enjoy it outside, all the better.
Make the basil oil up to a couple of days ahead and store it in a container on a rimmed baking sheet and drizzle with about 2 tablespoons of the olive oil. Toss them to combine, then spread them out on the baking sheet and sprinkle with salt. Bake for 5 to 7 minutes, until the bread starts to brown at the edges. Remove the bread from the oven, transfer to a large bowl, and keep the oven on.
Meanwhile combine the remaining 3 tablespoons olive oil, the vinegar, mustard, and salt and pepper in a small bowl and stir to blend well. Spray the same rimmed baking sheet you used to toast the bread with nonstick spray, or line with parchment paper. Place the salmon filets on the baking sheet and drizzle about half of the oil mixture over them, using a brush to distribute it evenly. Roast for 10 to 12 minutes until cooked through. Remove and let cool slightly.
Use your fingers or a fork to pull the salmon apart into large chunks. Add the halved tomatoes, onions and the warm salmon chunks to the toasted bread in the bowl, drizzle the rest of the dressing over them, and gently toss to combine. Transfer to a serving platter. Drizzle the basil oil over the salad and serve slightly warm or at room temperature.
Note: To make basil oil, place 1/2 cup fresh basil, 2 tablespoons flat-leaf parsley leaves, 1/4 teaspoon minced garlic, 1/2 teaspoon lemon juice, and salt and pepper to taste in a food processor, and pulse several times to roughly chop. With the motor running, add 1/4 cup olive oil through the top of the processor. When the oil is added, scrape down the sides of the food processor and process again. (AP)