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Montreal Reuben Pizza

Makes two medium pizzas

For the Dough

  • 2 ¼ tsp Active Dry Yeast
  • ¾ cup Water, 100-115°
  • 1 ¼ tsp Salt
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 2 cups All-purpose Flour

For the Sauce & Toppings

  • ¼ cup Semolina Flour
  • 1 cup Thousand Island Dressing
  • 8 oz Shredded Aged White Cheddar Cheese
  • 1 ½ cups Sauerkraut, drained
  • 6 oz Augie’s Montreal Pastrami, chopped
  • 1 small Yellow Onion, cut in half & thinly sliced
  • Salt & Pepper to taste

Pizza Dough

  1. In a large mixing bowl whisk together the yeast, water, salt, olive oil, and honey. Let stand for a few minutes until the yeast starts getting foamy on the surface.
  2. Place in the flour and stir together with a wooden spoon or spatula until a lumpy dough forms around the spoon, and comes away from the side of the bowl.
  3. Remove the dough to a lightly floured work surface and knead for a few minutes until smooth and elastic.
  4. Place into an oiled bowl, cover and let rise to almost twice the size (about 45 minutes to 1 hour).


  1. Preheat the oven to 550° with a pizza stone on the middle rack.
  2. Divide the dough into 2 equal portions. On a lightly floured work surface, roll out each portion into thin circles about 10 inches wide. Place 1 of the doughs onto a pizza peel dusted with semolina flour.
  3. Spread ½ the 1000 island dressing evenly around the crust leaving about ½ – 1 inch edge. Cover with ½ the aged white cheddar, and top with ½ the sauerkraut, ½ the yellow onions, and ½ the Augie’s Montreal Pastrami. Season with some salt and pepper.
  4. Place onto the pizza stone and close the lid for about 3-4 minutes. Rotate the pizza180 degrees, cover, and cook for another 2-4 minutes until the crust is golden brown and crispy. Remove to a cooling rack for a couple minutes before slicing.
  5. Repeat with the other pizza crust and toppings.


  • Grill
  • Pizza peel
  • Cooling rack
  • Rolling pin
  • Wood spatula or spoon
  • Cook’s knife
  • Measuring spoons
  • Measuring cups
  • Large mixing bowl

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