6 tablespoons Dijon mustard
4 small Bobolis (baked cheese pizza crusts) (two 8−ounce packages)
12 ounces shredded Swiss cheese
12 ounces thinly sliced corned beef
2 2/3 cups drained jar−packed sauerkraut
2 teaspoons caraway seeds

Position rack in center of oven. Place baking sheet on rack and preheat to
450F for 30 minutes. Meanwhile, spread 1 tablespoon mustard on each Boboli.
Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3
ounces corned beef over, folding slices to fit if necessary. Spread 1/2
tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2
ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon
caraway seeds. Place pizzas on hot baking sheet. Bake until heated through
and cheese on top melts and is beginning to color, about 12 minutes.

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