Monday, July 2, 2012

Veggie Reuben Pizza

My mom's favorite sandwich is the reuben.  While I do like some components, sauerkraut and swiss cheese turned me off of these sandwiches at an early age and I never gave them a chance.  With some pumpernickel dough in the freezer, I started brainstorming and came across this recipe for a veggie reuben sandwich.  It intrigued me enough to morph it into a grilled pizza, and boy am I glad I did!! This pizza was absolutely fantastic and full of flavor.  My only wish is that the gruyere was coarsely grated, and perhaps there was a little bit more of it :)



Grilled Veggie Reuben Pizza
inspired by and adapted from Brussels Sprouts for Breakfast (seen on food52)
Serves 2-4

Since there were a few components to this dish, I prepared the cabbage, mushrooms and sauce ahead of time and stored it in the fridge.  The pizza dough was also made a few months ago and kept wonderfully in the freezer (wrapped tightly in saran and placed in a ziploc bag).  I defrosted the pizza dough in the fridge, and on pizza-making day, took the dough and toppings out of the fridge 1-2hrs before making the pizza so that everything was room temperature.

While I grilled this pizza, you could also bake this in a hot (450deg) oven!  I love my pizza stone for a nice crispy crust- preheat with the oven, then remove and add the dough and toppings.  Bake until cheese is bubbly, ~8-12min.

pumpernickel pizza dough  (I used ~1/3 of the recipe)
1/2-1c coarsely grated cave-aged gruyere

For the sauce:
2T olive oil mayo
2T 2% plain greek yogurt
1/4c grainy dijon mustard
1/4c diced pickled green tomatoes (or relish)

For the pickled red cabbage:
1/4 head red cabbage
~1T extra virgin olive oil
1/4c apple cider vinegar
2T horseradish

For the sauteed mushrooms:
1lb sliced button mushrooms
~1T extra virgin olive oil
2 cloves of garlic, minced

To prepare the sauce, add ingredients to a small bowl and mix well.  Set aside.

For the mushrooms, heat oil in a pan over medium heat.  Add the mushrooms, and cover for 1 min.  Remove the cover, stir add garlic, salt and freshly ground black pepper and continue liquid has cooked off and the mushrooms have begun to brown.  Remove mushrooms from the pan and set aside.

In the same pan over heat oil over medium.  Add cabbage, season with salt and freshly ground black pepper and cook for a ~5min, until it starts to soften a bit.  Then add the vinegar and horseradish and cook another 5-10min, until the cabbage has broken down.  Remove from the heat and set cabbage aside.

Preheat the grill on high.

To prepare your dough, flour the surface.  Start stretching the dough with your hands and then continue with a rolling pin until it's ~1/4" thick (I like it on the thin, crispy side).  Spray one side of the dough with cooking spray (or use a paper towel with some oil) and add, oiled side down, to the grill.  Grill for ~4min, until cooked (you'll see nice grill marks, and perhaps some bubbles in the dough).  Flip dough over, then top evenly with sauce, followed by the cabbage, mushrooms and finally gruyere.  Cover the grill and turn down heat to medium-high.  Cook a few minutes, until the cheese is melted.  Carefully transfer cooked pizza to a cutting board (be sure to use heat-safe spatulas!) and serve.




Are you a fan of reuben sandwiches, or perhaps maybe you'd rather try this version?

30 comments:

Fun and Fearless in Beantown said...

I'm not a fan of traditional reuben sandwiches but I do like turkey reubens! This grilled pizza is definitely a creative spin on a reuben.

Lauren @ Healthy Food For Living said...

Reubens don't rank high on my list of favorite sandwiches, but man that pizza sounds fantastic! You may have a convert over here ;).

Elizabeth said...

I love the idea of pumpernickel pizza dough. Angelica Kitchen in NY makes an awesome veggie ruben

Erin said...

So creative! I love this fusion! Reubens are incredible! I've been on a kraut kick lately :) xo

We Are Not Martha said...

Pumpernickel dough?? How awesome is that? This is one of the most creative pizzas I've seen in a long time!

Sues

Joanne said...

I feel kind of weird admitting this, being a NY-er and all, but I've never actually had a reuben! I'm sure I'd prefer this to the real thing though..sauerkraut just doesn't really do it for me.

toramip45 said...
This comment has been removed by a blog administrator.
Bianca @ Confessions of a Chocoholic said...

My mom loves a good reuben too, so I bet she will like this as well :)

Erica said...

What a fun pizza! pumpernickel dough sounds incredible

Emily @ A Cambridge Story said...

So creative! I don't love reubens but this pizza sounds fantastic!

Sacha said...

The reuben is actually one of my favorite sandwiches, but I've never tried using the flavors in a pizza!

Magic of Spice said...

What a wonderful and delicious idea for a pizza...so fun!
Have a happy and safe 4th!

Mary Ellen @ Pâte à Chew said...

Such a creative idea. Reubens are also one of my favorites sandwiches as well, probably my favorite sandwich ever. Nice recipe, especially the pumpernickel dough!

Nutmeg Nanny said...

This look fabulous! That cabbage is calling my name!

Amy (Savory Moments) said...

We love reubens, so I am pretty sure we would love this unique pizza.

Esi said...

This pizza is like an oxymoron, but it TOTALLY works.

Lazaro Cooks said...

Fun & creative take on my favorite food item.

Bravo!

Elina (Satisfied Cravings) said...

Mmm, love it! I love saurkraut but red cabbage is even more special... and of course pumpernickel pizza dough is genius!

Kerstin said...

I love the idea of a pumpernickel pizza dough! Reubens aren't really my thing either, but A is a huge fan - of course, I'd need a meat version for him, lol :)

Natalie said...

LOVE creative pizzas!! I have a feeling I'd be a big fan of this!

Colleen @ Culinary Colleen said...

I love reubens but they can be so heavy sometimes...so I absolutely love this idea for a lighter version!

Cate O'Malley said...

Looks like a delicious twist on a traditional favorite - love the pop of purple!

Rosiecat said...

That pizza's got a lot going on! I've never had a proper Reuben or even a veggie version of a Reuben. I do like the flavors, though, so perhaps I should remedy this situation.

By the way, pumpernickel pizza dough sounds very intriguing to me! You always share such unique finds.

Cathleen said...

I have never tried a reuben sandwich. I don't know what's wrong with me, I apparently don't have a wide food knowledge.
This pizza looks like a thing from heaven. I have never made homemade pizza (I know what IS wrong with me??!) but I definitely want to now!

مطبخ رمضان said...

thanks alot very much

sophia said...

I do love reuben sandwiches, but I'm even more intrigued by this pizza. It looks SO colorful and pretty!

foodporn.net said...

Hi Shannon,
Based on your delicious veggie reuben pizza photos, we'd like to invite you to submit your food photos on a Food Photography site so our readers can enjoy your creations.
It is absolutely free and fun to make others hungry!

Trix said...

More cheese is always a good thing! : ) Well, my nephew is named Reuben so I must admit I am partial to the sandwich and of course to this yummy pizza.

Biz said...

I've made a reuben pizza, using a rye pizza dough and caraway seeds on the edges - so good!

I like the idea of using red cabbage though - I'll have to try that next time.

Hope you are having a good summer!

مطبخ said...

thanks

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