1 c. warm water

1¼ T. instant yeast

1 T. sugar

1 T. light olive oil

1½ c. all-purpose flour

1½ c. dark rye flour

1½ tsp. salt

1 T. caraway seeds

Directions:

Mix ingredients and knead for 7 minutes; add rye flour as needed to prevent dough from becoming sticky. Place the dough in a bowl and spritz with oil to prevent drying out. Cover with plastic wrap and let rest for 10 minutes. Slap out the 18-oz. dough ball and place on a lightly oiled 14” pizza pan. Dock pizza dough generously with a fork.

Par-bake at 400° for 7 to 10 minutes. Dough will become a dark brown, but remove it while it’s still a little soft on the bottom.

Pizza toppings:

6 oz. shredded Swiss cheese

6 oz. thinly sliced corned beef

7 oz. sauerkraut, well-drained

¼ c. chopped dill pickle slices

1 c. Thousand Island dressing

Directions:

Spread a light covering of dressing over the crust. Sprinkle 4 oz. Swiss cheese on the pie. Evenly distribute corned beef over the cheese. Add sauerkraut over the corned beef. Add the final 2 oz. of Swiss cheese to the top. Bake at 400° for 7 to 10 minutes, until the bottom is firm. Remove from the oven and add chopped pickles. Lightly drizzle dressing over the pie in a zigzag pattern, then repeat in the opposite direction.