Corned Beef and Cabbage Pizza

3-6 tablespoons Dijon or brown mustard
1 pizza crust
12 ounces shredded Swiss cheese

1 small onion diced (optional)
1 can of corned beef (or 12 oz of sliced corned beef)
14 oz can of sauerkraut
2 teaspoons caraway seeds

Position rack in center of oven. Preheat oven to 450°F (or follow directions provided with pizza crust).

Spread mustard on crust (only a light coating is necessary – you should be able to partially see the crust).

Top with cheese, onions corned beef, sauerkraut and caraway seeds. Arrange 3 ounces corned beef over, folding slices to fit if necessary. Spread 1/2 tablespoon mustard over beef.

Bake until heated through and cheese on top melts and is begins to color, about 12 minutes (or follow directions provided with pizza crust).

A special thank you to Sue and Roy Stenzel for introducing us to this recipe.

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