Reuben Pizza -- When the Stove Is On and the Welcome Is Unconditional

Week 367. Year 8. Tommy is 40. Spring cleaning and pit maintenance. The mortar checked, the grate inspected, the tools organized. The business running steady — DeShawn handling the big jobs, Marcus on the commercial side, the name Beaumont on the vans and the invoices and the reputation. Rémy (11) in school, cooking and fishing. The garden is producing. The bayou is running. The roux is turning.

Made crawfish bread this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The roux keeps turning.

The crawfish bread had already done its work — filled the house, set the tone, reminded everyone walking through the door that this is a place where the stove stays on. But the week had more meals in it, and with DeShawn and Marcus holding down the business and Rémy settled into his school rhythm, I wanted something that hit that same note of bold, no-apologies flavor without asking too much of the evening. Reuben Pizza is exactly that kind of food: familiar enough to feel like home, interesting enough to feel intentional, and ready fast enough that you can get back to the garden before the light goes.

Reuben Pizza

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/3 cup Thousand Island dressing
• 1/2 lb thinly sliced corned beef
• 1 cup sauerkraut, drained and patted dry
• 1 1/2 cups shredded Swiss cheese
• 1 teaspoon caraway seeds (optional)
• 1 tablespoon olive oil
• Freshly ground black pepper, to taste

Instructions

1. Preheat. Heat your oven to 425°F. Place a baking sheet or pizza stone on the middle rack while it heats.
2. Prep the crust. Brush the pizza crust lightly with olive oil. Transfer to the hot baking sheet or pizza stone.
3. Spread the sauce. Spoon Thousand Island dressing evenly over the crust, leaving a 3/4-inch border around the edge.
4. Layer the toppings. Arrange the corned beef evenly over the dressing, then spread the drained sauerkraut in an even layer on top.
5. Add the cheese. Cover with shredded Swiss cheese. Sprinkle caraway seeds over the top if using, and finish with a few grinds of black pepper.
6. Bake. Bake for 12—15 minutes, until the cheese is melted and bubbling and the crust edges are golden brown.
7. Slice and serve. Let the pizza rest for 2 minutes before slicing. Serve hot.

Nutrition (per serving)

Calories: 480 | Protein: 26g | Fat: 22g | Carbs: 44g | Fiber: 3g | Sodium: 1180mg