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Months ago a food newsgroup was discussing different types of pizza - someone
mentioned Reuben pizza so I decided to experiment and it was really good.

I partially baked the crust - I use a pizza stone and put the crust on
parchment - when it's about half done I take pizza out of oven - toss
parchment and flip the crust over.  I put on a thin layer of Maille Old Style
Dijon Mustard (gf) - next a layer of rinsed and well drained sauerkraut.  I
bought 1/4# corned beef from a delicatessen and tore it into pieces and
layered that on top.  I bought really good mozzarella (not sliced or
shredded) - the type that comes wrapped in plastic and you have to slice.  I
put that on top and baked it.  I bake pizza at 475.

It was great - something different from italian pizza.