Every morning on my way to work, I walk past this cute little sandwich shop that has a chalk board announcing the current specials. For the last couple of weeks, their special has been a ham and Swiss on rye with Dijon mustard. And even though I’m not the kind of person who eats breakfast (or even gets hungry before 11 a.m.)…every single morning at approximately 7:50 a.m., I find myself thinking, Damn! I could really go for a ham and Swiss on rye right now.
The craving didn’t get so bad that I caved and ate an 8 a.m. ham sandwich (phew), but it did get bad enough that I had to do something about it. I found some rye flour in the organic market by my house, and it was like a lightbulb went off in my head — ham and Swiss pizza on rye pizza crust! I went to work, and the results were faaaaaaahntastic.
You’re welcome, entire internet.
HAM AND SWISS ON RYE PIZZA (windykitchen original, pizza crust adapted from Fleischmann’s)
For the pizza:
2 tbsp butter, melted
1/4 cup Dijon mustard
1 tbsp honey
4 oz sliced deli ham, chopped
1 and 1/2 cups Swiss cheese, grated
1/2 cup sauerkraut, rinsed, drained, with water squeezed out (so you get the sauerkraut texture but not the taste)
For the dough:
1 cup all-purpose flour (plus up to 3/4 cup more)
1/4 cup rye flour (I found it in an organic market; you could probably get it at Whole Foods)
1 envelope (2 and 1/4 tsp) instant, rapid-rise yeast
1-2 tsp caraway seeds
1 tsp sugar
3/4 tsp salt
2/3 cup very warm water (120 – 130 degrees)
1 tbsp olive oil
1. Preheat oven to 425. In large bowl, combine 1 cup all-purpose flour, rye flour, yeast, caraway seeds, sugar, and salt. Add very warm water and oil, and mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough (I used a little more than 1/2 cup more). The dough should form a ball and will be slightly sticky.
2. Knead dough on a floured surface until smooth and elastic, 2-3 minutes. Let dough rest about 20 minutes, then spread out on pizza pan that has been lightly coated with oil.
3. In small bowl, combine melted butter, Dijon mustard, and honey. Spread mustard sauce over pizza crust, leaving 1-inch border. Top with sauerkraut, chopped ham, and Swiss cheese.
4. Bake pizza 12-15 minutes, until cheese is bubbly and crust is lightly browned.
This was awesome. I’m a genius. The rye crust was really good (it’s fairly thin and pretty soft), and it worked perfectly with the ham, Swiss, and mustard sauce. You can obviously make this on any old pizza crust, but if you can get your hands on rye flour, this comes together fairly quickly. Also, don’t let the sauerkraut scare you — if you rinse and drain it, it doesn’t even taste sauerkrauty, it just adds some nice texture.
Take that, cute little sandwich shop!