Reuben Pizza

1 16-ounce loaf frozen whole wheat bread dough, thawed
1/2 cup Thousand Island salad dressing
2 cups shredded Swiss cheese (8 ounces)
6 ounces thinly sliced cooked corned beef
1 8-ounce can sauerkraut, rinsed and well drained
1/2 teaspoon caraway seed
Dill pickle slices, chopped (optional)

On a lightly floured surface, roll bread dough into a 14-inch circle.
Transfer to a greased 13-inch pizza pan. Build up edges slightly. Prick
generously with a fork. Bake in a 375 F oven for 20 to 25 minutes
or until light brown.
Spread half of the salad dressing over hot crust. Sprinkle with half of
the Swiss cheese. Arrange corned beef over cheese. Drizzle remaining salad
dressing over corned beef. Top with sauerkraut and remaining Swiss cheese.
Sprinkle with caraway seed.
Bake about 10 minutes more or until cheese melts and pizza is heated
through. Top with chopped dill pickle, if desired. Makes 6 servings.

Jenn B aka Mom2Sam and Tiny

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