Hot Pastrami Pizza
The deli signature sandwich made even better.
I’m always on the lookout for pizza inspiration and new flavour ideas, and this one seems kind of obvious in retrospect, but feels like a brand new treat when you taste it for the first time.
Hot pastrami sandwiches typically call for a grainy mustard (which I can’t argue!), but my favourite is a creamy dill mustard I buy locally — it marries that punch you love from mustard and ties in the dilly goodness of your farmhouse pickles. I also love the nuttiness of Swiss cheese, the sour pop from sauerkraut, and of course that gorgeous smoked meat. Is there anything this pizza can’t do? — CFG
Ingredients
Note: Ingredient portions depend on how many pizzas you’re making so I’ve left quantities up to you!
Pizza crust (pre made or store bought)
Large shallots, thinly sliced
Deli pastrami, roughly chopped
Sauerkraut, drained and patted dry
Mustard (Dijon, creamy dill, or yellow)
Swiss cheese slices
Dill pickles, chopped
Directions
Preheat oven to 400°F and prepare your cooking sheet with a piece of parchment paper.
Thinly slice shallots and pan fry in a little olive oil and a pinch of salt until they fully soften and just start to brown. Remove from heat and set aside.
Spread a thin amount of mustard over the pizza crust, then sprinkle shallots evenly on top of crust. Next, add a think layer of drained sauerkraut followed by the rough chopped pastrami.
Top with slices (or shredded) Swiss cheese and bake in the oven about 15 min or until cheese is fully melted.
Switch the oven to broil and cook for 2-3 minutes more until cheese is bubbly and golden brown.
Remove from oven and sprinkle with a generous portion of chopped dill pickles. (You can also drizzle additional mustard on top as you wish.)
Let pizza rest for 3-5 minutes before slicing to allow ingredients to set.
Slice, serve, and enjoy.
