1 (10 oz.) can refrigerated all ready pizza crust
1 c. sliced onions
1 to 2 tbsp. butter
1/2 c. salad dressing or mayonnaise
4 1/2 tsp. Dijon or Vienese mustard
2 c. (8 oz.) shredded Swiss cheese
8 oz. thinly sliced corned beef
1 c. sauerkraut, drained, squeezed dry
1/2 to 1 tsp. caraway seed, optional
1 dill pickle, cut crosswise into thin sliced
1 mild or hot pepper, thinly sliced, optional

Heat oven to 425 degrees. Lightly grease 12 inch pizza pan or 13 x 9 inch pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake at 425 degrees for 9 to 12 minutes or until golden brown. Prick dough with fork tines prior to baking to minimize dough bubbling.

In large skillet, cook onions in butter until tender. In small bowl, combine salad dressing and mustard; blend well. Spread 1/4 cup dressing mixture over partially baked crust. Sprinkle with 1/2 cup of the Swiss cheese. Overlap corned beef slices over cheese and dressing, covering completely. Spread remaining dressing mixture over corned beef. Top evenly with cooked onion slices, sauerkraut, pepper slices and remainign 1 1/2 cups Swiss cheese. Sprinkle with caraway seeds, if desired.

Bake at 425 degrees an additional 10 minutes or until thoroughly heated and cheese is melted. Garnish with dill pickle slices. 8 servings.

This is a great way to use up leftover corned beef!. Serving sizes: 1/8 of recipe contains: 360 calories; 22g fat; 58mg cholesterol; 1040mg sodium.