Ingredients
The following ingredients have 5 Servings
- 3 to 4 medium potatoes
- scrubbed and very thinly sliced on mandoline
- Kosher salt and black pepper
- 3 tablespoons cornstarch
- 3 to 4 tablespoons beef stock
- Olive oil
- for brushing plus 1 tablespoon
- 2 tablespoons butter
- 1 medium onion
- very finely chopped
- 4 cloves garlic
- finely chopped
- 1 teaspoon paprika
- 1/2 pound sauerkraut
- drained and rinsed
- 1/2 to 3/4 pound corned beef
- very finely chopped
- 2 cups shredded Gruyère cheese
- 1/2 cup sour cream
- 1/4 cup ketchup
- 2 tablespoons pickle relish
Instruction
- Preheat oven to 425°F
- Place potatoes in a large, shallow bowl or dish and season with salt and pepper; sprinkle with cornstarch
- Brush a large, 12-inch pizza pan liberally with olive oil
- Arrange potatoes around pan working all the way to edges and overlapping the slices evenly to form the potato crust
- Press crust down to set then sprinkle with a 3 to 4 tablespoons stock
- Brush liberally with olive oil
- Bake 15-20 minutes, or until potatoes are cooked through
- In a skillet over medium heat, melt butter
- Add onions and garlic, and season with a little salt, pepper and the paprika
- Cook to tender, 7-8 minutes
- Add corned beef and stock, and cover
- Cook until crispy on the bottom
- Top the potato crust with a thin layer of sauerkraut, then corned beef and cheese
- Bake or broil in the lower third of the oven to bubbly and brown
- In a small mixing bowl, mix together the sour cream, ketchup and relish
- Transfer to a squeeze bottle and squeeze onto top of pizza, or dollop evenly around the pizza
