Make Some Pizza
Topping recipe

Reuben

Garlic oil, Low-moisture whole-milk mozzarella, Swiss cheese, Corned beef, thinly sliced and torn, Russian dressing. Scaled for 1 pie.

1 pieNew York14"Garlic oil

Build each pie

After the dough is shaped
1pie
Pizza size
base
Garlic oil
1 Tbsp15 g
Cheese
Low-moisture whole-milk mozzarella
about 3½ oz, grated (1 cup)100 g
Cheese
Swiss cheese
about 3 oz, grated (¾ cup)90 g
Toppings
Corned beef, thinly sliced and torn
about 4 oz120 g
·
Sauerkraut, squeezed dry
about ½ cup80 g
·
Caraway seeds
½ tsp1 g
Finishing
Russian dressing (drizzle)Mayonnaise, ketchup, horseradish and a little chopped pickle
2 Tbsp30 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil
scant ½ cup100 g
Garlic cloves, thinly slicedAbout 3 cloves
3 cloves9 g
Fine sea salt
½ tsp2 g
Red pepper flakesOptional
a pinch1 g

Put it together

Once the sauce is made, for each pie
  1. BeforeBrush the dough with the garlic oil and cover it with the mozzarella.
  2. BeforeScatter the corned beef and sauerkraut, then the Swiss, and sprinkle the caraway over the top.
  3. AfterDrizzle the Russian dressing over the pie just before slicing.
Shopping list

For 1 pie

Extra-virgin olive oil100 g
Garlic cloves, thinly sliced9 g
Fine sea salt2 g
Red pepper flakes1 g
Low-moisture whole-milk mozzarella100 g
Swiss cheese90 g
Corned beef, thinly sliced and torn120 g
Sauerkraut, squeezed dry80 g
Caraway seeds1 g
Russian dressing30 g
Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

Open dough calculator →