Wagyu Pastrami & Buffalo Mozzarella Pizza

If you can imagine all the lusciousness of melt-on-your-tongue Wagyu with aromatic pastrami spice, paired with the delicate buffalo mozzarella on a thin layer of tomato sauce with caramelized vidalia onions and let’s not forget the fatty bits of the wagyu pastrami, charred around the edges, melting onto the pizza to create an intricate combination of flavors. Then you know what i’m talking about. If you don’t, i can’t.. i can’t go on anymore .. I need to stop before I drool on my keyboard.

If you’re the ambitious type and need a week-long project there’s a recipe for Thomas Keller’s Wagyu pastrami here which almost guarantees that you and your family, friends and neighbours will be eating pastrami sandwiches for days, which isn’t necessarily a bad thing if you ask me. Otherwise it can be purchased in some upscale markets and probably online too.

Some cynics will say there’s no room in the world for Wagyu pastrami. Don’t pay attention. They obviously haven’t tasted it. Brisket is all about the balance of meat and fat. And where’s fat, there’s deliciousness. Add a long cure, a great spice rub, and gentle cooking and you’ll be screaming for more. Put all these goodies on Jim Lahey pizza dough and there’s no more room for argument. Finished. Done.

  • Wagyu Pastrami & Buffalo Mozzarella Pizza

  • Makes 4 pizzas
    • For the no-knead pizza dough:
    • Use Jim Lahey recipe substituting 1/2 cup of all-purpose flour with 1/2 cup whole wheat flour (optional)
    • For the topping:
    • 1/2 lb Wagyu pastrami
    • 2 Vidalia onions, finally sliced
    • 2 tablespoons olive oil
    • salt and pepper
    • Tomato sauce
    • 1 lb Buffalo mozzarella
    • 1/2 cup parmesan cheese, grated
    • For the pizza:
    • Place a pizza stone in the oven and preheat to 500’F.
    • Heat the olive oil in a large skillet over medium high heat. Add the vidalia onion and cook until they start to caramelize, about 20 minutes. Season with salt and pepper.
    • Roll out the pizza dough according to directions (follow link for recipe).
    • Top the pizza dough a thin layer of tomato sauce. Top with vidalia onions.
    • Arrange 5 or 6 thin slices of Buffalo mozzarella on each pizza and top with chunks of Wagyu pastrami. Sprinkle the top with grated parmesan cheese.
    • Cook on the very hot pizza stone for about 20 minutes, or until the cheese is bubbly and the crust is golden.

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  • http://myboyfriendcooksforme.blogspot.com my boyfriend cooks for me

    I love how just using high-quality ingredients can turn a simple cheese and “pepperoni” pizza into something divine.

  • http://freshlocalandbest.blogspot.com Christine @ Fresh Local and Best

    How exciting and decadent! This must rank up there among the most expensive pizzas in the world!

  • http://staceysnacksonline.com Stacey Snacks

    They should put this pizza on the menu at Lahey’s Co.
    It looks fantastic!

  • http://www.tokyoterrace.com Tokyo Terrace

    This looks amazing! I love the way pizza lends itself to such a wide variety of ingredients- this is a great way to showcase the Wagyu pastrami simply but impressively. Beautiful!

  • Robert Schmidt

    This is one of the most beautiful pizza i ever seen. Thanks for the great inspiration!

  • http://www.theardentepicure.com/ Magic of Spice

    Looks great! Love fresh pizza:)

  • http://www.my-easy-cooking.com nina

    I was sold on the cured brisket bit and then to add it to a pizza….you are a genius!

  • http://www.chichoskitchen.blogspot.com Cherine

    Love the ingredients in this pizza! Looks sooo good!

  • http://cookingyourdream.com Sarka

    Oh, your blog is mouthwatering, whether I read it or just look at your pictures! I have to remind myself to take a napkin next time I visit your blog as I’m drooling all over my keyboard!

  • http://kokken69.blogspot.com shirley@køkken69

    Wagyu Pastrami! How luxurious! I wish I could get to eat this!

  • http://www.aspicyperspective.com Sommer

    NEED SOME NOW! Do you deliver? I’m a BIG TIPPER!

  • http://foodalogue.com Joan Nova

    I can’t imagine it — but I want some — now!

  • http://www.mattikaarts.com/blog matt

    completely over the top mate, and I mean that in a very, very good way.

    Oh, BTW you aren’t allowing people to post comments who are behind proxy servers… since I generally am most of the time, I hardly get to comment these days :(

  • http://shescookin.com Priscilla – She’s Cookin’

    I love the way you combine tastes within a dish. And , this takes the cake – I mean the pizza! Molto bene!

  • http://colloquialcooking.com Colloquial Cook

    Next step, buffalone pastrami and wagyu mozzarella pizza.

    [des fois, ben, y en a qui feraient mieux de s’abstenir de commenter quand y z’ont rien à dire, à bon entendeur]

  • http://www.cookingschoolconfidential.com CookingSchoolConfidential.com

    We learn about plating at culinary school, but no one ever talks about color. And what gorgeous colors these are – jewels for the eyes.


  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    Ooh that looks like absolute heaven. OK I’m so going to try making my own wagyu pastrami! Thankyou! 😀

  • http://www.nds-gear.co.uk/dsi-cards/ezflash-vi EZFlash Vi

    Did somebody say “Wagyu”? YUMMMMMMMMMMM

  • http://therockymountainwoman.com Rocky Mountain Woman

    Absolutely beautiful food! I’m always looking for a new way to make pizza, this is one of the most original I’ve ever seen!

  • http://kitchen-em.blogspot.com/ Kitchen M

    Coincidentally, I just had a Wagyu beef sandwich at Bouchon last week. I’m still dreaming about how good it was, but your pizza looks just as tasty!! I love buffalo mozzarella, too. I’ll definitely have to try making it one of these days.

  • FerdieR1966

    omg…drools…if there’s pizza in heaven (insert what you call it here)…st peter will be serving this!!!

  • http://www.norecipes.com Marc @ NoRecipes

    I’m usually not a fan of using wagyu for anything other than searing and eating, but in this case I have to hand it to you, it totally makes sense. One of my biggest complaints about regular pastrami is that there’s not enough fat on it. A problem that I’m sure using wagyu fixes. I know this is horribly lazy of me, but I wish I could just run down to a store and buy half a pound of this now.