Reuben Pizza

From Every Day with Rachael Ray March 2008

One 1lb package refrigerated pizza dough
1 ½ C shredded Swiss cheese, preferably imported Swiss or emmentaler
1 lb deli-sliced pastrami or corned beef
1 C sauerkraut, rinsed
½ tablespoon EVOO
1/3 C mayonnaise
2 ½ Tbsp ketchup
2 Tbsp finely chopped bread-and-butter pickles

Position a rack in the lower third of the oven and preheat to 425. Cut the pizza dough in half and form each half into a disk. Place on a lightly floured work surface and cover one piece with a towel.
Roll out the other piece of dough into a 9” round and place on a parchment-lined baking sheet. Sprinkle half of the cheese on top, leaving a 1” border all around.
Arrange the pastrami and then the sauerkraut evenly on top. Top with the remaining cheese.
Roll out the second piece of dough into a 10” round and place over the filling. Tightly crimp together the edges to seal. Brush the top with the olive oil and cut 3 vents in the center.
Bake the pizza until browned and crisp, 20-25 minutes. Let cool briefly.
Meanwhile, in a small bowl, stir together the mayonnaise, ketchup and pickles. Cut the pizza into wedges and serve with the sauce.