<<Disclaimer: Verify this information before applying it to your situation.>> 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.