Rye pizza?

Hi. Does anyone know of a place in the Chicago area that makes a rye crust pizza? A few years ago, on a trip through northern Wisconsin, we ate a pizza with a sourdough rye crust. My husband fell in love. We took the same trip a couple of weeks ago and the restaurant where we had eaten the rye pizza was closed.

I have never seen this, but it sounds great. What was the crust like? Was it thick and bready or thinner? Was it crispy or chewy like the rind of a rye loaf? Was it topped with tomato sauce and cheese or something else? I would like to attempt making this at home. Being Russian, my mother often makes sourdough rye. Maybe I will enlist her aid in developing a recipe the next time I visit her. A sourdough rye crust topped with smoked sausage, carmelized onions and a sharp goat or sheep's milk cheese, sounds pretty good to me.

The crust was a little bit bready, maybe a quarter of an inch thick. It was standard pizza crust except for its essential rye-ness. We had it with standard tomato sauce, cheese and veggies. I thought the toppings fought the crust a little. My husband probably would disagree.

Your idea sounds delicious.

I don't know where they serve a rye crust, but my buddy, Guido, was just telling me about a Rueben pizza he had last night near Plymoth, Wisconsin. Corned beef, swiss and kraut....I asked about the 1000 island, he said they used an alfredo sauce. He said it sounded so bad, he had to try it....and he'll have it again.

pd

My boss says they offer a reuben pizza at:
Oak Alley Saloon/Old Oak Pizza Co.
783 N Quentin Rd, Palatine
(847) 359-9350
She also says it's damn good, too.
Mustard sauce, sauerkraut, corned beef, swiss and mozz cheese. Sorry, no rye crust tho. That might put it over the top for me - sounds deeelish.

pdaane wrote:I don't know where they serve a rye crust, but my buddy, Guido, was just telling me about a Rueben pizza he had last night near Plymoth, Wisconsin. Corned beef, swiss and kraut...

Actually, sauerkraut and swiss were two of the toppings that first crossed my mind. I like the concept of a Rueben on rye pizza. In its former incarnation, the Candlelite made a Turkey Club Pizza, which was smoked turkey, bacon, tomatoes and swiss cheese, topped with shredded chilled lettuce just before serving. The owner had to twist my arm to try it, but it really was pretty good.

Not rye pizza, but rye gnocchi at Blackbird last evening. Intense firm little fellows, very rye,*a thoughtful accompaniment to grilled sturgeon with oyster mushrooms, spring peas, guanciale and mustard. I will post about the meal in the Blackbird thread, be warned, there is Bacon Ice Cream involved.

Enjoy,
Gary

*Not referring to sense of humor