Quote:
Originally Posted by octothorp
My favorite pizza that I occasionally make at home is a reuben pizza. Make the crust with rye flour, mix whole-grain mustard with the tomato sauce, top with corned beef or pastrami, sauerkraut, and swiss and parmesan cheese.
I've never seen it in a restaurant, and I don't know why, because it's a delicious and obvious combination.
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That sounds delicious, I think I will try it. Is the dough making process different when using rye flour?