Stop overthinking this week's dinner. If you have our pre-cooked corned beef and a bag of the "Good Wisconsin Shred," you are exactly 12 minutes away from a masterpiece.
Even if St. Patrick’s Day has come and gone, this one is for you! Reuben flavors are too good to limit to one week in March. I posted a Reel of this pizza on Instagram a few days ago, and my inbox exploded. You guys wanted the "how-to," so here it is.
This isn't just a "leftover" recipe. With our new 2026 half-pound pre-cooked corned beef slices, this is a year-round weeknight hero. It’s salty, tangy, and has that "pro-kitchen" crust because we’re using a stone.
Why This Works
The Beef: Our new half-pound packs are already cooked. Just chop and drop. No simmering for hours required.
The "Good" Kraut: Use the stuff from the refrigerated section. It has the "good bugs" (probiotics) and a much cleaner crunch than the canned version.
The Wisconsin Melt: We’re using our 2lb value pack blend (Mozz, Provolone, and Cheddar). It’s the Swiss Army knife of cheese, perfect stretch, perfect salt.
The Recipe
Prep time: 10 mins | Cook time: 10-12 mins | Serves: 3-4
Ingredients
1 Pizza Crust: homemade rye flatbread, or one naan bread crust
1/2 cup Classic Thousand Island Dressing (Russian dressing works too!)
1 pkg (1/2 lb) Creamery Creek Pre-cooked Corned Beef: Roughly chopped.
1 cup Sauerkraut: Drain, or squeezed dry
2 cups Wisconsin Shredded Cheese Blend: (Mozzarella, Provolone, Cheddar).
Freshly Grated Parmesan: To finish.
Optional: A sprinkle of caraway seeds if you want that "Rye" flavor without the rye bread.
Instructions
Fire Up the Stone: Put your pizza stone in the oven and preheat to 450°F. Let that stone get screaming hot for at least 20 minutes.
Prep the Beef: Take your half-pound of corned beef slices and give them a quick chop. Since they’re already cooked, we’re just heating them through to get those edges crispy.
Assemble: Spread a thin, even layer of Thousand Island across your dough. Pile on the Wisconsin cheese blend, then top with your chopped corned beef and the squeezed-dry sauerkraut.
Bake: Carefully slide your pizza onto the hot stone. Bake for 10–12 minutes until the cheese is bubbly and starting to brown in spots.
As soon as it comes out, grate fresh Parmesan over the top. The heat from the pizza will wake up that salty Parm flavor.
Louisa's Tip: Squeeze your sauerkraut in a paper towel before putting it on the pizza. You want the flavor, not the juice. A soggy crust is the only way to ruin this!
Want more quick farm-to-table ideas?
If you’re local, grab the Corned Beef Slices at the farm shop this week.
And always, if you try it, I want to hear about it!
XOXO,
Louisa
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