SERVES 4
TOTAL TIME: 45 minutes
We like the convenience of using ready-made pizza dough from the local pizzeria or supermarket here. Be sure to let the dough sit out at room temperature while preparing the remaining ingredients and heating the oven, otherwise it will be difficult to stretch. See the photos that follow the recipe.
|
¼ |
cup mayonnaise |
|
2 |
tablespoons ketchup |
|
1 |
tablespoon Dijon mustard |
|
1 |
tablespoon sweet pickle relish |
|
1 |
pound pizza dough, room temperature |
|
6 |
ounces sliced deli Swiss cheese |
|
8 |
ounces sliced corned beef, cut into quarters |
|
1 |
large egg, lightly beaten with 2 tablespoons water |
|
1 |
teaspoon caraway or sesame seeds |
1. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Line baking sheet with parchment paper. Combine mayonnaise, ketchup, mustard, and relish in bowl.
2. Place dough on lightly floured counter and divide in half. Press and roll each piece of dough into 10-inch round. Transfer 1 dough round to prepared baking sheet and reshape as needed.
3. Lay half of Swiss evenly over dough, leaving 1-inch border at edge. Top with corned beef, mayonnaise mixture, and remaining Swiss. Brush edge with egg wash. Place second dough round on top, leaving ½ inch of bottom dough uncovered around edge. Press edges of dough together and crimp to seal.
4. With sharp knife, cut 3 steam vents, about 1½ inches long, in dough on top. Brush with remaining egg wash and sprinkle with caraway seeds. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through cooking. Transfer to wire rack and let cool for 5 minutes before serving.