Cooking Stuff

Where Stuff Is Cooked

Rachel Pizza

From the Vault: I know, I know, another repost. But not only is there a lot going on this week between birthdays, graduations, teething toddlers and whatnot but I’m also still trying to figure out what the hell is wrong with my stupid computer. So enjoy some pizza!

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It’s one of the great debates.

Like Democrat vs Republican, Coke vs Pepsi, fries vs onion rings, light beer vs good beer. Reuben vs Rachel. I’m guessing most people are familiar with the Reuben, a hot sandwich with corned beef, sauerkraut, Swiss cheese and Russian dressing. A Rachel is similar only instead of sauerkraut you put coleslaw on it and sometimes swap pastrami for the corned beef. Personally, I’m on the Rachel side, mostly because I’m not a big sauerkraut fan. I do, however, love coleslaw. So, as I have a want to do, I decided to make a pizza version.

I figured I’d use the coleslaw and dressing as the “sauce” part of the pizza.

Seemed fitting plus I thought this might help the slaw from getting too soft. Then some Swiss cheese, I decided to skip mozzarella since Swiss melts fine and has more flavor anyway.

Now, corned beef.

You could also do pastrami of course, it’s also really good on pizza. But I had corned beef, so.

But how was it? Well, you know I like to be honest, I’ve admitted recipe failures in the past.

Which is why I’m glad this was so fricking awesome. The coleslaw didn’t get too soft, the corned beef didn’t get dry and Swiss is a great melting cheese.

And if anyone sells the idea I expect a cut. Now, if I were going to pair a wine with this I would suggest beer. Because it’s pizza. I mean, really.

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Filed under: beef, cabbage, cheese, pizza

4 Responses

  1. Really interesting idea for a pizza! I’d not have thought of that. But now that I know about it, I’ll probably have to try it at some point!

  2. What a great idea – we may have to try this on a grilled pizza this summer! Thanks for the inspiration!

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