Ahh, my first official Pizza Week pizza, a Reuben made with Daiya Swiss slices! I’m super excited to share this with you 🙂
For the crust (and the official Pizza Week rules), check out this recipe from my vintage TimeLife cookbook, it’s wonderful. When I made the crust this time, I sort of just dumped in the water without measuring, and I made a really, REALLY sticky dough that turned out very soft and airy. So it puffed way up, as you will see. It’s great if you love bubbles in your crust, which is something I enjoy very much. Anyway.
Preheat the oven to 500 degrees. Roll your crust out to the desired thickness and place on a greased pizza pan.
Cover the pizza with a single layer of Daiya Swiss style slices, and drizzle lightly with olive oil. Bake at 500 degrees for 12 minutes, or until the cheese is melted and the edges and bottom of the crust is brown. If you have a thick crust, you may want to lower the temp to 450 and baked 15 to 20 minutes.
I’m not sure, but I don’t think this tastes like real Swiss – although it’s been 16 years or more since I’ve had it. I always think of Swiss cheese as being stinky and kind of bad tasting, but that is not the case with these Daiya slices. It’s making me question all my childhood memories…
Now what should I do with the Provolone?