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REUBEN SOURDOUGH PIZZA

A CRISPY, BAKED NEW YORK STYLE SOURDOUGH PIZZA BASE, SMOTHERED IN A RICH AND CREAMY RUSSIAN DRESSING, MADE WITH HEINZ PROFESSIONAL MAYONNAISE, HEINZ TOMATO KETCHUP, FRESH GRATED HORSERADISH, A DASH OF BULL’S-EYE LOUISIANA CHIPOTLE HOT SAUCE, A SPLASH OF LEA & PERRINS WORCESTERSHIRE SAUCE, CHOPPED BANANA SHALLOTS, SLICED GHERKINS AND SMOKED PAPRIKA. TOPPED WITH DELI MEATS, PICKLES AND SWISS CHEESE.

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REUBEN SOURDOUGH PIZZA

INGREDIENTS

BASE (MAKES 2 PIZZAS)

2 Sourdough pizza dough balls

Plain flour/semolina for dusting

RUSSIAN DRESSING

200g HEINZ PROFESSIONAL MAYONNAISE

50g HEINZ TOMATO KETCHUP

20g Fresh grated horseradish to taste

20g Bull’s-Eye Louisiana Chipotle Hot Sauce

20g Lea & Perrins Worcestershire Sauce

TOPPINGS

100g Chopped banana shallots

75g Sliced gherkins

250g Sliced pastrami

250g Pulled salt beef

100g Sauerkraut

250g Swiss cheese

20g Rocket

Pinch of smoked paprika & Cracked black pepper

REUBEN SOURDOUGH PIZZA

STEP ONE

roll the pre-made pizza dough into balls and leave to rest in the fridge for four hours on a floured tray and covered with a damp tea towel. the longer you leave the dough, the more sour it will taste.

REUBEN SOURDOUGH PIZZA

STEP TWO

whilst the dough is resting, make the russian dressing by combining all the sauce ingredients in a bowl using a whisk.

REUBEN SOURDOUGH PIZZA

STEP THREE

dust your surfaces with plain flour or semolina. take the pizza dough balls out of the fridge and stretch the dough into the desired shape.

REUBEN SOURDOUGH PIZZA

STEP FOUR

use the spoodle to spread plenty of russian dressing, swiss cheese, a pinch of smoked paprika and some cracked black pepper. then, top with shallots, gherkins, pastrami, salt beef, sauerkraut, swiss cheese, a pinch of smoked paprika and some cracked black pepper.

REUBEN SOURDOUGH PIZZA

STEP FIVE

bake in a preheated oven at 220°c on a pizza tray for 16 minutes until cheese has melted and dough is golden brown. finish with micro herbs.

MADE BY CHEFS FOR CHEFS