Reuben Pizza with Guinness Crust

by Erin

Turn your Reuben sandwich into a pizza with thousand island dressing sauce, sauerkraut, corned beef, Swiss and even a Guinness beer pizza crust. 

Reuben Pizza with Guinness Crust 1

St. Patrick’s Day is the perfect excuse to turn your food green and put booze in everything. Last year I made a green pizza which included a spinach crust, pesto, and green bell peppers cut to resemble four leaf clovers. Since the green option has been covered in the pizza department, I decided to go the boozy route this year with a Guinness pizza crust. All I did was substitute warm water for warm Guinness in my trusty pizza dough recipe. To stick with the holiday theme, I topped it off with thousand island dressing, sauerkraut, shredded corned beef, and Swiss cheese to create a Reuben pizza. Serve it with a cold glass of Guinness.

Reuben Pizza with Guinness Crust 2

One year ago: 90-Minute Whole Wheat King Cake Cinnamon Rolls

Two years ago: Banana Bread Cinnamon Rolls

Four years ago: Chicken Parmeatballs


Makes 1 pizza



1 pkg. (2-1/4 tsp) active dry yeast (I used Red Star Platinum)

3/4 cup warm (about 110 F) Guinness or other stout beer

1 tsp sugar

1 tsp salt

2 Tbsp olive oil

2-1/2 cups bread flour (all-purpose flour is okay)

Cornmeal for dusting


1/2 cup Thousand island dressing

1/4 cup sauerkraut, drained

6 oz. Swiss cheese, shredded (about 1 cup)

4 oz. cooked corned beef, shredded


  1. Place pizza stone on middle rack and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
  2. In a large bowl bloom yeast in warm beer, approximately 5 minutes. Add sugar, salt, and oil followed by 1 cup of flour, another cup, and then the last 1/2 cup.
  3. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
  4. Roll out dough and transfer to a pizza peel sprinkled with cornmeal*. Evenly spread dressing over the surface of the pizza dough, leaving an edge for the crust. Sprinkle with sauerkraut, corned beef, and Swiss cheese.
  5. Transfer to the pizza stone* without removing from the oven (it’ll take a couple light shakes) and bake for 20-25 minutes, or until it the crust turns golden and the cheese starts to bubble.

*Can use a regular baking pan instead of a pizza peel and stone.

Source: Adapted from my Pizza Dough.

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Cassandrea @ Chews and Brews March 3, 2017 - 10:19 am

Wow! Guinness crust!! What a cool idea!!! I must try this!!!

spiffycookie March 3, 2017 - 11:54 am

I hope you do!

Julianne @ Beyond Frosting March 8, 2015 - 3:38 pm

What a creative pizza!

spiffycookie March 8, 2015 - 3:47 pm

Thanks Julianne! Delicious too.

Peabody (Culinary Concoctions by Peabody) March 7, 2015 - 1:55 am

Oh I so need to make this for Jason!!!!

spiffycookie March 8, 2015 - 3:48 pm

Heck yes!

Susan March 4, 2015 - 7:21 pm

You are still on that roll, Erin. I love the idea of a Reuben pizza, and the Guinness crust is genius. Beer and pizza is a great combination. I just asked my husband what he thought of the idea, and he loves it. So I will be trying this. And I won’t be waiting until St. Patrick’s day, either.

spiffycookie March 5, 2015 - 9:28 am

Yay! You have to report back!

Susan March 13, 2015 - 6:10 pm

Reporting back, SIR!! (excuse me, I mean MA’AM!!) We had this pizza for lunch and it was wonderful, as expected. My husband was quite enthusiastic about it, which is a real compliment. Needless to say, this recipe is one I’ll make often. The one thing I would do differently is add another tablespoon of ketchup to the dressing – purely personal taste. It’s been probably at least 30 years since I’ve had thousand island dressing, but I remember it having a somewhat more tomatoey flavor. I also have a question for you about the dressing: Obviously I have some left over. Will it freeze? I’m trying to figure out how to keep it for the next pizza, which I won’t be able to make for at least a couple of weeks.

spiffycookie March 13, 2015 - 7:57 pm

Woohoo! I love that you reported back and even more so that it was well liked. I think I agree with you that the dressing could use more ketchup (I’ll amend the recipe). Last time I made it I thought something was off but couldn’t put my finger on it. As for the leftover dressing, I’ve never tried freezing it before but it would probably be okay. It will keep in the fridge for a couple weeks too though.

Susan March 13, 2015 - 8:29 pm

Always happy to give a good report. I think I’ll try just keeping the leftover dressing in the coldest part of the fridge until I can use it. And I’ll probably add more ketchup to what’s left. Since the yogurt I used was a batch I just made yesterday, and it should keep a couple of weeks, I think the dressing will probably be okay. Thanks again for a great addition to my recipe file. And I want you to know that this is the first pizza I’ve made in years, the first time I’ve thought it would be worth the effort.

spiffycookie March 13, 2015 - 8:55 pm

You’re the best, Susan!

Sharana @ Living The Sweet Life Blog March 4, 2015 - 1:07 pm

ohhhh man sooo good!! Guinness crust — that’s genius!

amanda @ fake ginger March 4, 2015 - 10:06 am

Ooh, this may be the best pizza I’ve ever seen!


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