Done deal, layered the corned beef on the pizza like you would prosciutto. Also had sauteed onions and gr peppers, beautiful caramelized mushrooms, sauerkraut and some thin sliced gr olives as a last minute after thought. The crust was not as bubbly as I had hoped but very, very good. Need to get back to my cracker crust roots and practice some more. I'm always torn between the thin cracker crust and NY style. BTW Rosie just got home and put it in the top 10. Used Kyrol HG flour, very crispy, crunchy.