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