For the dough
2 cups self-rising flour
1 teaspoon yeast
1 teaspoon salt
½ cup nonfat Greek yogurt
½ to ¾ cup water
In a bowl, mix the flour, yeast and salt together. Stir in the yogurt. Slowly add the water. Mix until you've added just under ½ cup of water. Using a fork or your hands, mix until all the flour has been incorporated, adding only a tablespoon at a time until it comes together.
Put plastic wrap on the bowl, and store in the microwave for 12 hours. You can make it in the morning, then put in the refrigerator before bed, or make at night and refrigerate in the morning. The dough is good in the fridge for up to 7 days, and gets more flavorful as it sits in the fridge. Simply wet your hands to pull out the dough so it doesn't stick to your hands.
Makes 2, 10- to 12-inch pizzas (depending on how thin you roll it)
For the Thousand Island Dressing (enough for two large pizzas)
¼ cup nonfat Greek yogurt
¼ cup light sour cream
2 tablespoons ketchup
1 teaspoon sugar
1 teaspoon vinegar
1 teaspoon garlic powder
¼ cup chopped dill pickle
1 teaspoon dill pickle juice
Mix all the ingredients together in a bowl and refrigerate until needed.
For the pizza:
10 ounces pizza dough
1 tablespoon caraway seeds
4 ounces chopped corned beef, diced
1 cup sauerkraut, squeezed dry
2 ounces shredded baby Swiss cheese
2 ounces shredded provolone cheese
½ of Thousand Island dressing above
1 tablespoon dried parsley
2 tablespoons chopped dill pickle
Heat oven to 500 degrees.
Mix Thousand Island dressing. Set aside.
Roll out dough, sprinkle caraway seeds and knead until the seeds are combined. Add dough to parchment paper and roll out to desired thickness.
Use ½ of the Thousand Island dressing as the sauce. Top with sauerkraut and then top with the cheeses and add diced corned beef. Sprinkle with dried parsley and bake for 18-20 minutes.
Garnish with dill pickles when it comes out of the oven.