• 1 pack Turano Pinsa Crust (2 crusts)
• 1⁄4 lb Cooked Corned Beef, torn into small pieces
• 1⁄4 cup Blue Cheese Crumbles
• 1⁄4 cup Sauerkraut
• 1⁄4 cup Russian Dressing
• 1⁄2 cup Swiss Bechamel
• 1⁄2 cup Shredded Mozzarella Cheese
• 1⁄2 cup Shredded Swiss Cheese

Russian Dressing:
• 1⁄2 cup Mayonnaise
• 1/2 cup Sour Cream
• 1/4 cup Ketchup
• 1 tbsp Vienna Beef Green Relish
• 1tsp Lemon Juice
• 1 clove Grated or finely minced garlic
• 1 tbsp Minced Shallot
• 1tsp Worcestershire
• 1⁄4 tsp Sweet Paprika
• 1⁄4 tsp Cayenne pepper
• Salt and Pepper to taste

Swiss Bechamel
• 2 cups milk
• 1⁄2 cup Swiss cheese
• 2 tbsp butter
• 2 tbsp flour
• 1⁄2 tsp salt

① Heat the oven to 450°F. For the bechamel, heat the milk on the stove or in the microwave until hot. In a medium saucepan, melt the butter, but do not allow it to brown. Stir in the flour and whisk together vigorously. Slowly pour half the milk while whisking; the mixture will thicken immediately. Reduce the heat to low and add in the remainder of the hot milk
② Season with salt and cook for 10-15 minutes, stirring frequently. Fold in the Swiss cheese and cook for 1-2 minutes to ensure it is melted and set aside.
③ Remove both Pinsa Crusts from the packaging
④ Spread the Swiss bechamel evenly over both crusts, leaving a slight 1⁄2” border
⑤ Top the Pinsa Crust with the mozzarella & Swiss cheese
⑥ Scatter the sauerkraut and corned beef over the cheese
⑦ Bake directly on the oven racks for 5-7 minutes until the cheese has melted and the Pinsa Crust is crispy on the bottom
⑧ While the Pinsa baking, mix together the Russian dressing ingredients until well combined.
⑨ Remove from the Pinsa from the oven and drizzle with Russian dressing before slicing