As you know, I make a lot of pizza at home, and generally start with dough I make myself, but these days, you can buy dough balls at most groceries that are pretty adequate. For other types of crusts, try Boboli. (My dough recipe here).
So this is all about my Reuben pizza. Start with your crust, and smear your favorite sauce on it (if I’m in a hurry, I like Contadina Pizza Squeeze), and layer thin – sliced corned beef on top of the sauce.
Empty a small can of kraut, drain well, and I take it by the handful and squeeze the remaining brine out of it before spreading it from rim to rim.
A mixture of shredded mozzarella and swiss tops this nicely. Thought I don’t care for thousand island on reubens, if you do, you might consider substituting it for the traditional tomato sauce.
I have had seafood pizzas in China where the sauce was thousand island. It wasn’t that bad.