Presented by Peter Kuhr, Executive Chef, March 16th, 2013
1 packet Dry Yeast
1 Cup Warm Water
1 ½ Tbsp. Light Molasses
1 ½ Tbsp. Extra Virgin Olive Oil
2 Cups Bread Flour + ¼ Cup Reserved for Kneading
¼ Cup Rye Flour
½ tsp. Kosher Salt
8 oz Cream Cheese Softened
¼ Cup 1000 Isle Dressing
2 Tbsp. Butter
1 Yellow Onion Julienned
½ Tbsp. Granulated Sugar
¼ tsp. Kosher Salt
½ tsp. Caraway Seed
1 Lb. Cooked Corned Beef Brisket Diced, most fat removed
8 oz. Prepared Sauerkraut Drained
3 Cups Swiss Cheese Shredded
To make pizza dough, place yeast in warm water (<90 degrees) with molasses and olive oil and mix well, reserve for 10 minutes. Meanwhile place flours and salt into mixing bowl and using a dough hook attachment on low speed, drizzle in yeast water mixture. Once all the mixture is absorbed, turn mixer to medium and mix for approximately 3-5 minutes. Next turn off mixer, remove dough (it will be slightly tacky), and place on a work surface with the reserved ¼ cup bread flour. Work in the flour by kneading into the dough for approximately 3-5 minutes. Place the dough into a lightly oiled bowl and cover, let rise 1 hour.
While the dough is rising prepare the sauce by mixing the softened cream cheese with the 1000 isle dressing. Mix well and reserve.
Next prepare the caramelized onions by placing the butter in a 10 inch sauté pan, melt on low, add the julienned onions, sugar, salt and caraway seeds and cook on low turning occasionally for 20-30 minutes. When the onions are deep golden brown in color remove from the pan and reserve.
Note* if using cooked deli sandwich corned beef (least desired), place the diced corned beef into the warm pan used for the caramelized onions and heat the corned beef for approximately 15-20 minutes to remove any excess moisture from the meat, remove corned beef and reserve. If using cooked corned beef brisket most fat removed (preferred), this step is not required.
Cut the dough into 2 equal balls and working with the first dough ball, roll on a floured surface to an even 10 inch circle. Place the dough circle on a lightly oiled pizza pan. Top with half of the sauce, followed by half the caramelized onions, half the corned beef, half of the sauerkraut and 1 ½ cups of the shredded Swiss cheese. Bake in a preheated oven @ 425 degrees for approximately 25-35 minutes until golden brown and bubbly. Let stand 5 minutes before serving.
Recipe makes approximately two 10-inch pizzas