We’ve always loved experimenting with bold flavors, and our pastrami pizza recipe is a game-changer that fuses smoky deli vibes with classic pizza goodness. Imagine tender pastrami piled high on a crispy crust—it’s a mouthwatering twist on tradition that’s perfect for your next gathering.
Ingredients
As we dive into crafting our Pastrami Pizza Recipe, we focus on fresh, high-quality ingredients that deliver the smoky, savory punch of deli pastrami paired with a crispy crust. Below, we’ve organized the ingredients in the order they’re typically used—from dough preparation to toppings—for seamless assembly.
Pizza Dough Ingredients
Gather these essentials first to build the foundation of our pizza:
- 2 ¼ cups all-purpose flour: We use this as the base for a sturdy, golden crust that crisps up perfectly in the oven.
- 1 teaspoon active dry yeast: Ensure it’s fresh to help the dough rise and achieve that light, airy texture.
- 1 cup warm water: Around 110°F, to activate the yeast and create a smooth, elastic dough.
- 1 tablespoon olive oil: Adds a subtle richness and helps keep the crust tender yet crisp.
- 1 teaspoon salt: Enhances the flavor and balances the dough’s structure.
Sauce and Cheese Ingredients
Next, prepare the sauce and cheese layer to complement the pastrami’s bold flavors:
- ½ cup tomato sauce: Opt for a high-quality, no-sugar-added variety to provide a tangy base that ties everything together.
- 2 tablespoons Dijon mustard: We incorporate this for a zesty kick that echoes the classic pastrami sandwich vibe.
- 1 ½ cups shredded mozzarella cheese: Freshly shredded for optimal melt, offering gooey, stringy goodness that contrasts the pastrami’s smokiness.
Toppings Ingredients
- 8 oz thinly sliced pastrami: Choose deli-fresh slices for their tender, peppery bite and deep smoked flavor that makes this pizza unforgettable.
- ½ red onion, thinly sliced: Adds a sharp, crisp contrast to balance the richness.
- 1 cup fresh arugula: We add this at the end for a peppery, vibrant finish that enhances the overall sensory experience.
Equipment Needed
To prepare our mouthwatering pastrami pizza, we rely on a few essential tools that ensure smooth preparation and perfect results. After gathering our high-quality ingredients, including the tender pastrami and fresh toppings, let’s equip ourselves for the next steps.
Here’s a curated list of the key equipment we’ll use, organized by their role in the process:
- Large mixing bowl: We use this to combine and knead the pizza dough ingredients, such as flour and yeast, for a consistent texture.
- Measuring cups and spoons: Accurate measurements are crucial for our recipe, so we employ these to precisely portion out items like warm water and olive oil.
- Rolling pin: This tool helps us roll the dough into a thin, even crust that crisps up beautifully in the oven.
- Baking sheet or pizza stone: We bake our pizza on this for an authentic, crispy base; preheat it to achieve that golden-brown finish.
- Sharp knife and cutting board: Essential for slicing the thinly sliced pastrami and red onion toppings with precision and safety.
- Oven thermometer (optional but recommended): If our oven runs hot or cool, we use this to monitor temperature accurately, ensuring the pizza cooks evenly without burning the edges.
With these tools at hand, we’re set to transition seamlessly into the preparation phase, making our pastrami pizza assembly straightforward and efficient.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s walk through the steps to create our flavorful pastrami pizza. We’ll ensure each phase delivers a crispy crust and smoky topping harmony for an unforgettable meal.
Prep
In this phase, we focus on preparing the dough and toppings to set the foundation for our pastrami pizza. Start by activating the yeast: In a large mixing bowl, combine 1 packet (about 2 1/4 teaspoons) of active dry yeast with 1 cup of warm water (around 110°F). Stir gently and let it sit for 5-10 minutes until it foams, indicating the yeast is alive and ready.
Next, make the dough: Add 2 1/2 cups of all-purpose flour, 1 tablespoon of olive oil, and 1 teaspoon of salt to the yeast mixture. Use a spoon to mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
While the dough rises, prep the toppings: Thinly slice 1 medium red onion using a sharp knife and cutting board. For the pastrami, ensure you have about 8 ounces of thinly sliced deli pastrami ready—tear it into bite-sized pieces for even distribution. Wash and dry 1 cup of fresh arugula, and mix 1/2 cup of tomato sauce with 1 tablespoon of Dijon mustard in a small bowl to create a tangy base sauce. This preparation ensures our toppings are fresh and our flavors are balanced.
Assemble
With our ingredients prepped, we now assemble the pastrami pizza to layer flavors that will tantalize the senses. Begin by punching down the risen dough to release air, then roll it out on a floured surface using a rolling pin to form a 12-inch circle or rectangle, aiming for a thin, even crust that promises a satisfying crunch.
Transfer the dough to a baking sheet or pizza stone lined with parchment paper. Spread the mustard-tomato sauce mixture evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups of shredded mozzarella cheese over the sauce, then layer on the sliced red onion and torn pastrami pieces for a smoky, savory contrast. Finally, add the fresh arugula sparingly on top—though it can wilt slightly during cooking, some may be reserved for garnish post-bake. This assembly creates a visually appealing pizza with aromas that hint at the bold flavors ahead.
Cook
Finally, we cook our pastrami pizza to achieve a golden, bubbly finish that brings out the smoky essence of the pastrami and the crispiness of the crust. Preheat your oven to 475°F and, if using a pizza stone, place it in the oven during preheating for optimal heat retention.
Slide the assembled pizza onto the baking sheet or stone and bake for 12-15 minutes, rotating halfway through for even cooking. Watch for the crust to turn a deep golden brown and the cheese to melt and bubble—this signals a perfectly cooked pizza with a irresistible aroma of smoked meat and herbs. Once done, remove from the oven and let it rest for 5 minutes before slicing, allowing the flavors to settle for the best texture and taste.
Make-Ahead Instructions
To make our pastrami pizza recipe even more convenient for busy weeknights or gatherings, we recommend preparing components in advance. This allows us to focus on assembly and baking when we’re ready to enjoy the smoky, savory flavors of tender pastrami on a crispy crust. Below, we break down the key steps for make-ahead preparation, ensuring optimal freshness and flavor.
Preparing the Dough Ahead
We can make the pizza dough up to 24 hours in advance for a more developed flavor and easier handling. Start by following the dough preparation steps from our earlier instructions: activate the yeast, mix the ingredients, knead until smooth, and let it rise for the initial 1-2 hours. Once risen:
- Punch down the dough and wrap it tightly in plastic wrap or place it in an airtight container.
- Refrigerate it for up to 24 hours. This slow fermentation enhances the texture, making the crust even crispier when baked.
If we need to extend storage, the dough can be frozen for up to 3 months. Simply thaw it in the refrigerator overnight before use.
Prepping Toppings and Sauce in Advance
Preparing the toppings and sauce ahead saves time and keeps everything fresh. We suggest doing this 1-2 days before baking to preserve the vibrant flavors of the pastrami, red onion, and arugula.
- For the sauce: Mix the tomato sauce and Dijon mustard as directed. Store it in an airtight container in the refrigerator for up to 48 hours. This combination adds a tangy zest that pairs perfectly with the pastrami.
- For the toppings:
- Slice the red onion and pastrami thinly, then store them separately in the refrigerator. The pastrami will stay fresh for 2-3 days when wrapped properly.
- Wash and dry the arugula, placing it in a sealed bag with a paper towel to absorb moisture. Use within 1-2 days for the best crunch.
Storage Tips and Reassembly
To maintain quality, we always use proper storage methods. Here’s a quick overview in table format for timelines and best practices:
| Component | Make-Ahead Time | Storage Method | Reassembly Notes |
|---|---|---|---|
| Dough | Up to 24 hours (refrigerate) or 3 months (freeze) | Airtight container or plastic wrap in fridge/freezer | Let it come to room temperature for 30 minutes before rolling out. |
| Sauce | Up to 48 hours | Airtight container in fridge | Stir well before spreading on the dough. |
| Toppings (e.g., pastrami, onion, arugula) | Up to 2-3 days | Sealed bags or containers in fridge | Add fresh arugula after baking to keep it crisp and vibrant. |
By following these make-ahead strategies, we ensure our pastrami pizza assembles quickly and bakes to golden perfection, delivering that irresistible blend of smoky pastrami and melted cheese every time.
Conclusion
We’re thrilled you’ve explored our pastrami pizza recipe and discovered how it elevates everyday meals with bold flavors.
This fusion creates memorable moments at any gathering, blending smoky pastrami’s depth with fresh toppings for a satisfying twist.
Give it a try, and you’ll see why it’s become a favorite in our kitchen—it’s simple, delicious, and endlessly adaptable.
Frequently Asked Questions
What is pastrami pizza?
Pastrami pizza is an innovative twist on classic pizza, featuring smoky deli pastrami on a crispy crust with tomato sauce, Dijon mustard, mozzarella cheese, red onion, and fresh arugula. It’s a flavorful option perfect for gatherings, blending rich, savory tastes for a balanced meal.
What ingredients are needed for pastrami pizza?
You’ll need dough essentials like all-purpose flour, active dry yeast, warm water, olive oil, and salt. For sauce and cheese, use tomato sauce, Dijon mustard, and shredded mozzarella. Toppings include thinly sliced pastrami, red onion, and fresh arugula to create a delicious, smoky pizza.
How do I prepare the dough for pastrami pizza?
Start by activating the yeast in warm water, then mix with flour, olive oil, and salt. Knead the dough until smooth, let it rise for about an hour in a warm spot, and roll it out thin for a crispy base. This ensures a perfect foundation for your toppings.
What equipment is required to make pastrami pizza?
Essential tools include a large mixing bowl for dough, measuring cups and spoons for accuracy, a rolling pin for the crust, and a baking sheet or pizza stone for even cooking. A sharp knife and cutting board help with slicing toppings, while an oven thermometer ensures optimal temperature.
Can I make pastrami pizza ahead of time?
Yes, prepare the dough up to 24 hours in advance for better flavor and store it in the fridge. Sauce and toppings can be prepped 1-2 days ahead and refrigerated. This makes assembly quick for busy nights or gatherings, maintaining freshness for a golden, bubbly result.
How long does it take to cook pastrami pizza?
After preparing and assembling, bake at a high temperature (around 475°F) for 10-15 minutes until the crust is golden and cheese is bubbly. Total prep and rise time may take 1-2 hours, but actual cooking is fast for a fresh, hot pizza ready to enjoy.
What are some tips for the best pastrami pizza results?
Use high-quality pastrami for smoky flavor, ensure the dough rises fully for a crisp base, and layer toppings evenly to avoid sogginess. Preheat your oven and baking stone for even cooking, and add fresh arugula after baking for a peppery crunch. Experiment with portions for your taste.