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 #8sp for HALF. FOUR SLICES.
THE INSPIRATION FOR HOT PASTRAMI PIZZA
During the summer, my wife and I finally decided to visit a local and hyped-up deli/diner called Hymie’s, revered for their Matzo Ball Soup and heaping, decadent sandwich offerings.
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.
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.
This is yet another twist on using the three ingredient dough that has shown up in so many healthy twists on comfort food recipes, including bagels, pizza, and even (with some alterations) as BISCUITS – yes, you read that right.
The Everything But the Bagel seasoning has enhanced my recipe for more bagel-y, less tiny bagels, but I’ve used it on lots of other foods as well. You can pick it up at Trader Joe’s if you have one nearby. We always grab a few jars whenever we’re there because we love it so much. Apparently, Amazon now stocks it as well.
Hot Pastrami Pizza
- 1 batch of 3 ingredient dough 1 cup self rising flour, 1 egg, 1/2 c Greek Yogurt mixed together until smooth
- 1/2 lb turkey pastrami
- 4 oz lite mozzarella
- 1/4 c sauerkraut
- 1/4 c #0sp thousand island dressing
- 3 tbsp Dijon mustard
- About 2 tsp Everything but the bagel seasoning
- 3 scallions chopped
- Roll dough thin and place it on a cast iron or baking sheet sprayed with cooking spray. Eggwash the crust and sprinkle the outer rim with EBTB seasoning. Bake at 500 for 5 minutes.
- Spread dijon on the crust. Layer 1/2 pastrami, most of the mozz, Sauerkraut, the rest of the pastrami, the rest of the cheese. Continue baking for another 10-13 minutes until everything is melty and delicious. Finish for about 20-30 seconds with broil until cheese begins to bubble and get golden.
- Drizzle thousand island and top with chopped scallions.
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 @dwardcooks or use #dwardcooks as a hashtag.