This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Crust:
- 2 ½ c. all purpose flour, plus extra for kneading
- 2 c. rye flour
- 1 package Rapid Rise yeast
- 1 t. Sugar
- 2 c. lukewarm water
- 1 T. olive oil
- 1 T. sea salt
Sauce:
- ¾ c. mayonnaise
- ½ c. ketchup
- 1/2 tsp. Worcestershire sauce
- 1 ½ T. dill pickle relish
- 1 T. finely minced onion
- 1 t. fresh lemon juice
- Kosher salt
- Freshly ground black pepper
Pizza Toppings:
- 8 ounces Swiss cheese, sliced
- 1 lb. cold packed sauerkraut, drained and squeezed
- 8 ounces lean corned beef, chopped
Directions:
Step 1: In a food processor, place the flour, yeast, sugar, and water. Process until all the ingredients are well blended and a ball is forming. Add the oil and salt and continue processing. If the dough is extremely sticky, use a little more all purpose flour to make it come together when further processed in the bowl. When the dough is smooth enough to work with your hands, remove the dough and form into two equal balls. Place each on a cookie sheet sprayed with a non-stick spray. Spray the tops of the dough with spray as well and cover with plastic wrap. Allow to rise for one hour.
Step 2: Preheat the oven to 450 degrees.
Step 3: Spray two 14” pans and roll the crusts to fit. Top each with half the sauce and half of each of the remaining ingredients. Bake the pizzas for approximately 15 to 18 minutes or until the tops are beginning to lightly brown.
Serves 8.
