The Leftovers Part III: Pastrami Pizza

And after days of pastrami sandwiches there's only so many ways to eat this delicious delicatessen delight.  Unlike a leftover steak there isn't many things like salad or a fried rice that pastrami can meld with.  Therein lies the rub, throwing the pastrami out will save you from high blood pressure and another day of strange gas being expelled from your body.  On the other hand, if like me you're broken/unable to throw things away without the guilt of 1,000 Italian mother's wagging a single index finger at you as dispose of their hard earned edible money.

If you read part deux of our leftovers series you will remember we made our world famous 'Big Mack Pizza,' not to be confused with the late Bernie Mac or the ballad 'Return of the Mack.'  You might be thinking, 'are we going to keep making leftovers into weird pizzas?'  I will admit that I am indeed a pizza slut and any chance out there to make a sandwich into a pizza I will take it.  

Ingredients:

  • (1) ball of pizza dough, softball sized
  • (1/4) cup all-purpose flour
  • (2-3) tablespoons of olive oil mayo
  • (2-3) tablespoons of Dijon mustard
  • (1) tablespoon extra virgin olive oil
  • (1/3) pound of sliced deli Swiss cheese
  • (1/3) pound of sliced deli provolone cheese
  • (1/2) tablespoon celery seed
  • (1) pound leftover pastrami
  • (1/2) small Vidalia onion, sliced thin

Smear a layer of Dijon mustard and mayonnaise, brush the edges with extra virgin olive oil to let the celery seeds adhere to the crust.  If you don't have olive oil, spreading the mayo to the crust will suffice. 

Layer in sliced deli cheese, shredded cheese also works but when making a deli sandwich pizza stick to the program.

Slice as much pastrami as you can fit on the pizza, limit the amount of fat you include or you will have a greasy pizza.

The onions here really make the pizza.  If you don't like onions I can respect leaving them off but you're truly missing out on a bite of sweet caramelized onions.

Place into a 550° oven (or as high as your oven will go) for 14-17 minutes.  After about 5 minutes you will likely need to pop any bubbles that form along the crust, this is normal if you have made or purchased a leavened dough. 

Top with extra mustard or pickles to make this a classic pastrami sandwich.