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.