Delallo

FLAT RATE SHIPPING
$4.95 FOR ALL STANDARD SHIPMENTS

@delallofoods
POSTED March 27, 2018

Reuben Pizza with Corned Beef & Dijon Béchamel Sauce

gallery-preloader
Reuben Pizza with Corned Beef & Dijon Béchamel Sauce image
gallery thumb

We did it. Inspired by one of our favorite deli sandwiches and our love of pizza, we present one of the most awe-inspiring hybrid pies you’ll ever eat. This unique pizza recipe features a killer Dijon Béchamel Sauce and all your favorite Reuben toppings—all the way up to the sauerkraut.

  • SERVES: 4 Servings
  • LEVEL: Super Simple
INGREDIENTS

Pizza

  • 1 (17.6-ounce) DeLallo Italian Pizza Dough Kit
  • Dijon béchamel sauce
  • 1 lb. cooked corned beef, sliced thin
  • 2 cups sauerkraut, drained
  • 3 cups Swiss cheese, shredded
  • 1 cup provolone, shredded
  • 1 tablespoon butter, melted
  • 1 teaspoon plus ½ teaspoon caraway seeds
  • Red pepper flakes to taste (optional)

 

Dijon Béchamel Sauce

  • 2 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • Large pinch of nutmeg
  • 2 tablespoons DeLallo Dijon Mustard
print image
DIRECTIONS
  1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
  2. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
  3. Meanwhile, prepare the béchamel. In a large saucepan on medium heat, melt the butter. Add the flour and whisk for 1 minute.
  4. Add ½ of the milk and whisk until smooth. Whisk in remaining milk. Bring to a boil. Add the salt, pepper and nutmeg. Reduce heat and simmer for 10 minutes, stirring occasionally.
  5. Whisk in Dijon mustard until combined. Remove from heat and set aside.
  6. Preheat oven to 500˚F.
  7. Cut prepared pizza dough in half. Roll out dough into a circle on a floured surface. Spread sauce on dough, leaving a 1/2-inch edge all the way around.
  8. Arrange corned beef on top of sauce. Sprinkle evenly with Swiss and provolone.  Brush the edge of the dough with the melted butter and sprinkle with 1 teaspoon of the caraway seeds.
  9. Bake for 12-15 minutes or until the crust becomes golden. Remove pizza from oven and top with remaining caraway seeds and red pepper flakes.