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
REUBEN SOURDOUGH PIZZA image
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
REUBEN SOURDOUGH PIZZA image
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
REUBEN SOURDOUGH PIZZA image
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
REUBEN SOURDOUGH PIZZA image
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
REUBEN SOURDOUGH PIZZA image
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
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