Pizza crust (I'm lazy - I buy and use the Pillsbury Pizza Crust)
1 (16 oz.) 4 c.) Mozzarella cheese, shredded
1 (16 oz.) can kraut, squeezed dry (I prefer Bush's Bavarien Kraut)
1 (12 oz.) can corned beef (canned is hard to slice - may use 2 - 2 1/2 ounce envelopes of sliced corned beef)
Thousand Island Dressing (WishBone fat free/cholesterol free/low sodium/low calorie is a good choice)

Spread the pizza dough and place into a 12-inch greased or sprayed pizza pan and bake in a preheated oven at 425 degrees until the crust is slightly "browned" and stiffened.

Paint the partially baked crust with the Thousand Island Dressing, amount to your taste. The canned corned beef must be cold in order to slice. Otherwise, tear the meat into strips. I prefer the canned over the dry sliced, but the dry is easier to manage. Arrange the meat on the crust evenly. At this point I add any olives or pickles that I desire.

Pull and spread the kraut evenly over the meat. The last layer is the evenly spread shredded Mozzarella cheese. Bake the pizza in a 425 degree oven until the cheese is browned and melted to your taste.

NOTE: If using the cold sliced corned beef, you will have to either heat the beef before putting on the crust, or bake the pizza longer.

Suggestion: I prefer to add - between the meat and the kraut:

1 (2 1/2 oz.) can ripe olives, sliced and equal green olives or equal amounts of dill pickles