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Crispy Mini Reuben Pizzas Recipe with Tangy Sauerkraut Easy and Best

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These crispy mini Reuben pizzas combine crunchy crust, melty Swiss cheese, savory corned beef, and tangy sauerkraut for a quick, satisfying snack or appetizer perfect for parties or solo cravings.

Ingredients

Scale
  • 6 mini pizza crusts or English muffins (pre-made or homemade, pre-baked preferred)
  • 6 ounces thinly sliced or shredded corned beef (deli-style recommended)
  • 1 cup well-drained sauerkraut (small-curd, lightly fermented preferred)
  • 6 slices or about 6 ounces shredded Swiss cheese (Gruyère can be substituted)
  • 1/4 cup Thousand Island dressing (store-bought or homemade)
  • 2 tablespoons melted butter
  • 1 teaspoon caraway seeds (optional)
  • Freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Drain the sauerkraut thoroughly using a fine mesh strainer and press out excess moisture.
  3. Mix the drained sauerkraut with caraway seeds and a pinch of black pepper in a small bowl; set aside.
  4. Brush each mini pizza crust lightly with melted butter on both sides.
  5. Layer each crust starting with a thin spread of Thousand Island dressing, then add a generous layer of corned beef, followed by the sauerkraut mixture, and top with Swiss cheese.
  6. Place the assembled pizzas on a baking sheet or pizza stone.
  7. Bake for 8–10 minutes until the cheese is melted, bubbly, and edges are golden brown.
  8. Remove from oven and let cool for 2 minutes before serving.

Notes

Drain sauerkraut well to avoid soggy crusts. Brushing crust with melted butter before baking ensures crispiness. Rest pizzas 2 minutes after baking to let cheese set. Broil 1-2 minutes for extra crunch but watch closely to prevent burning. Use thinly sliced corned beef for balanced flavor. Avoid microwaving to keep crust crispy.

Nutrition

Keywords: Reuben pizza, mini pizzas, sauerkraut, corned beef, Swiss cheese, appetizer, quick snack, party food

Find it online: https://tempotaste.com/crispy-mini-reuben-pizzas-recipe-with-tangy-sauerkraut-easy-and-best/