This recipe is inspired by TWO pizzas from two great moms: one is my own and the other is my friend, Natan’s. I love this recipe because it’s super easy to make, and it’s an unusual way to showcase the incredible flavors of pastrami and beef bacon. This is also another one that’s great for entertaining, because most of the ingredients are store bought, so all you’re doing the day of your party is grilling them off and assembling. Both my mom and Natan’s mom regularly make meat pizza’s when we are at each other’s houses and this recipe is inspired by the two!
All of the meats and the sweet honey BBQ sauce melt together in no time, the crust gets nice char and smoky flavor from the grill, and then all it needs is a sprinkling of fresh, peppery arugula to round out all the savory flavors below. I love this dish best as an appetizer because it’s nice and filling, and you can cut it down to any size based on the menu you have planned!
Arugula actually makes for a great pizza topping! It’s fresh and peppery, and brings nice crunch and beautiful green color to an otherwise very brown and tan dish. Definitely don’t skip it!
The Past, Present, And Future Of Pastrami In Nyc
This pizza is absolutely one for the meat lovers! It’s super savory and smoky, with a little sweetness from the honey and freshness from the arugula. It’s very filling, so a small slice goes a long way!
Calories: 622.82 kcal Carbohydrates: 70.24 g Protein: 28.46 g Fat: 24.45 g Saturated Fat: 8.19 g Trans Fat: 0.06 g Cholesterol: 66.62 mg Sodium: 1835.41 mg Fiber: 4.08 g Sugar: 10.34 g Vitamin A: 26.36 IU Vitamin C: 2.69 mg Calcium: 121.38 mg Iron: 5.21 mg
Eitan Bernath is an award-winning chef, author, TV personality, entertainer, and social justice activist. He is the chief executive officer of Eitan Productions, the Principal Culinary Contributor for the Daytime Emmy® award-winning Drew Barrymore Show on CBS, and is a contributor to The Washington Post, Food & Wine, Saveur, and Delish.
Homemade Italian Pizza With Natural Fermentation, Various Flavors Among Them Pastrami, Bacon And Pulled Pork,pizza Concept Stock Photo
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Risotto is one of my favorite because its a great opportunity to put down your phone and get lost in the endless string and mouthwatering aromas.Woop woop! Pizza Fridays are a beautiful invention. Although this pizza is pretty delicious on a Tuesday too... Or a Monday. Or Wednesday or Thursday. And weekends too, of course. We're just saying! Anyhow, this recipe is super simple, with beef pastrami, mozzarella and rocket. Enjoy!
1. Preheat the oven to 250 degrees – ideally 275 if possible – top-bottom heat with a sheet pan on the bottom shelf. If you have a pizza stone, place it on the sheet pan in the cold oven before turning it on.
Montreal Smoked Meat Pizza
2. Sprinkle flour onto a tabletop and roll the pizza dough out into bases with a rolling pin, so they're about 30 cm in diameter. Be mindful not to leave them too thick! Note: If you don't have a pizza peel to move the pizzas to the oven with, move the pizza bases onto some baking parchment with your hands before you add the sauce.
3. Sauce the bases, leaving the outermost centimeter bare. Rip the mozzarella into small chunks and spread evenly onto the bases. Move the pizzas to the oven with a pizza peel, or slide a cutting board under the baking parchment holding the pizzas and move the lot to the sheet pan. Bake the pizzas for 10-15 minutes, until the cheese is golden and the crust crispy.
4. Remove the pizzas from the oven. First top with beef pastrami, then rinsed rocket. Depending on your family's preferences, you may want to leave one pizza free of rocket so the option is there.
Pastrami Onion Flat Bread Pizza
5. Rinse and halve tomatoes. Halve the avocado, remove the pit and dice the meat. We suggest drizzling with a bit of lemon juice to prevent it browning. Mix the lot with lettuce, and whatever leftover rocket you have.
Tasks for younger kids in the kitchen: Let your kids help sauce the pizza bases. They can also rip up the cheese and spread it.A new twist on a deli classic for pizza night: HOT PASTRAMI PIZZA. This is not your average pizza night. This is an overly indulgent, how-is-this-healthy, comforting pizza that is surprisingly simple to make. Using my big cast iron, this 12″ pizza is only 150 calories and 3 smart points a slice (2 for 5).
During the summer, my wife and I finally decided to visit a local and hyped-up deli/diner calledHymie’s, revered for their Matzo Ball Soup and heaping, decadent sandwich offerings.
Pastrami Pizza And Pulled Pork Bbq Pizza
My wife tried out their breakfast fare and enjoyed their pickle bar, while I dove into the “Best of Both Worlds” sandwich, which combined corned beef and pastrami in a sandwich that even I couldn’t finish in one sitting (even though I tried).
With this pizza, I hoped to recreate a version of the meal that lived up to the hype. I was inspired by the combination of melty cheese, delicious dressing, and salty meat to create this lightened-up pizza version. This hot pastrami pizza recipe delivers on the flavor, yet it is surprisingly healthy.
Try it – I don’t think you’ll be disappointed. It comes together as an easy weeknight meal, and you get to eat four slices of this treat for only 8SP.
Pastrami/reuben Pizza Mash Up Recipe
Turkey Pastrami - Because this is a healthy food blog, I am using turkey pastrami for this. I prefer the Boar's Head Turkey Pastrami because of it's bold and delicious flavor, high protein, and low fat. You can substitute with regular pastrami
Homemade thousand island dressing - I may be biased, but my healthy thousand island dressing is pretty amazing. It's low calorie and low points, but creamier and more delicious than most store bought dressings. If you are on WW, this is zero points and only 32 calories for 1/4 cup!
Three ingredient dough - You can use store bought dough, but I am using my homemade three ingredient dough for pizza crust. It's a simple dough that's versatile and delicious.
Labneh And Arabic Style Pastrami Breakfast Pizza
I mix my dough in a stand mixer until it comes together in a ball. I preheat my oven to 500, and roll out my dough on a lightly floured cutting board. I like to use a large cast iron for my pizza to give it a nice, crispy crust. You can use a pizza stone, baking steel pan, or even a regular baking sheet. Mix one egg with a splash of water, and give the crust an egg wash. I typically don't do this for my pizza, but I want to give this a nice golden, bagel-y crust. Sprinkle some Everything But the Bagel seasoning on the crust, and bake for five minutes.
After your crust has baked for 5 minutes, remove from the oven. Spread 3-4 tablespoons of dijon mustard onto the center of the crust like you would regular pizza sauce. Next, add half of your pastrami, 3 ounces of your mozzarella, dollops of sauerkraut, the remaining pastrami, and the final ounce of cheese. Layering it this way insures everything melts together instead of sliding off your pizza--it's a lot of toppings.
Bake the pizza for another 10-13 minutes until the cheese is melted and bubbly and the crust is golden brown. Once you're ready to serve, you're going to want to drizzle the thousand island over your pizza and top with chopped scallions. I prefer the scallions in large, chopped pieces for this, but you can do small cuts or omit altogether--your call.
This Is The Most Epic Slice Of Pizza In New York City
1. Preheat oven to 500. Mix Greek yogurt, flour, and egg in a bowl to form your dough. You can use a spoon or the dough hook attachment to a mixer.
3. Spray your cast iron, baking sheet, or pizza stone/steel with some cooking spray, and carefully place crust onto cooking surface. You can push the dough together if it tears.
4. Mix one egg with a splash of water, and give the crust an egg wash. Sprinkle some Everything But the Bagel seasoning on the crust.
Bbq Pastrami Grilled Pizza
7. Add half of your pastrami, 3 ounces of your mozzarella, dollops of sauerkraut, the remaining pastrami, and the final ounce of cheese. Bake at 500 for 10-13 minutes until cheese is melted and bubbly and crust is golden.
If you like this hot pastrami pizza recipe as much as I do, post it on Instagram and tag me! I love seeing people making and enjoying my food. Tag me @ or use # as a hashtag.
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