This Saint Patrick's Day, treat yourself and your family to an incredible homemade pizza experience with Chef Tom Pastrami Pizza! Enjoy mouthwatering pastrami with the perfect crisp crust.
WHAT YOU'LL LOVE
- Blending the béchamel's aromatics directly into the milk before cooking it down infuses the sauce with herb flavor throughout, rather than adding chopped herbs on top afterward
- Cooking the roux until it smells nutty before adding the milk mixture builds real depth into the béchamel, instead of a raw, pasty flour taste
- Pre-browning the potato rounds in a skillet before they ever go on the pizza means they arrive at the crust already cooked through, rather than relying on the short bake time to cook raw potato
- Rotating the pizza continuously in the wood-fired oven browns the crust evenly on all sides in just two minutes, rather than leaving one section pale while another burns
St. Paddy's Pastrami Pizza
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
15 minutes
Calories
481
Celebrate Saint Patrick's Day with Chef Tom and a St. Paddy's Pastrami Pizza Party in the Ooni Koda 16 Pizza Oven!
Ingredients
- 325 g warm (110°F) water
-
5 g Caputo Dry Yeast
-
500 g Antimo Caputo ’00’ Pizza Flour
-
10 g Jacobsen Salt Co. Kosher Sea Salt
- 2 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 cups whole milk
-
1 tbsp Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1/4 cup Parsley, chopped
- 1 green onion, greens part only
- 1/2 cup baby Spinach leaves
-
Beef Short Rib Pastrami slices (RECIPE HERE)
- 1 russet potato, peeled, sliced 1/8” thick rounds
-
extra virgin olive oil
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1 green bell pepper, sliced 1/8” thick rounds
- 6 slices provolone cheese
Pizza dough:
For the lucky béchamel:
Directions
- To make the pizza dough, scale the warm water into the bowl of a Kitchen Aid stand mixer. Sprinkle the yeast over the surface of the water. Let sit 5 minutes until foamy. Add the flour, then the salt.
- Mix the dough with a dough hook on second speed. When the dough begins to form a ball and pull away from the sides (about 1 minute), set a time for 8 minutes. After 8 minutes, turn off the mixer. Transfer the dough to an oiled container and cover.
- When the dough has doubled in size, turn out and divide in half. Form into balls, cover with plastic wrap and let double once again, at least 30 minutes. The dough is now ready to bake.
- Preheat your Ooni Koda 16 over medium heat for 15-20 minutes.
- To make the béchamel sauce, combine the milk, Cattleman’s Grill Trail Dust All Purpose Seasoning, parsley, green onion and spinach in the pitcher of the Vitamix Blender. Blend until smooth.
- Melt the butter in a skillet. Add the flour and whisk constantly until the roux starts to become aromatic and nutty. Slowly pour in the milk mixture, whisking constantly. Let simmer until thickened. Remove from the heat.
Toss the thin sliced potato rounds in enough extra virgin olive oil to coat and season with Cattleman’s Grill Trail Dust All Purpose Seasoning. Transfer to a Lodge 12” Cast Iron Skillet and place the skillet in the Ooni Koda 16. Reduce the heat to low. Cook until browned on top (3-5 minutes), flip to brown the opposite sides of the potatoes. Remove from the oven.
- To build the St. Paddy’s Pastrami Pizza, stretch/roll your dough until it is 12”-14” across. Spread a thin layer of the béchamel sauce across the dough. Top with slices of the beef short rib pastrami, roasted potato rounds, pieces of provolone cheese and the sliced rounds of green onion. Sprinkle Cattleman’s Grill Trail Dust All Purpose Seasoning over the pizza.
- Transfer the pizza to the oven with a floured pizza peel. Cook until the back edge is browned, then spin. Continue this until the crust is browned all the way around, about two minutes total. Remove from the oven and slice to serve.
Recipe Note
Recipe FAQ
Why blend the parsley, green onion, and spinach directly into the milk instead of adding them as toppings?
Blending the aromatics into the milk before cooking infuses the béchamel with herb flavor throughout the sauce, rather than adding those flavors only as a garnish on top afterward.
Why cook the roux until it smells nutty before adding the milk mixture?
Letting the butter and flour cook together until aromatic builds real depth into the béchamel. Adding the liquid too soon would leave a raw, pasty flour taste in the finished sauce.
Why pre-brown the potato rounds in a skillet before adding them to the pizza?
Cooking them through first means they arrive at the pizza already tender and browned. The pizza's short bake time in the wood-fired oven isn't long enough to cook raw potato slices through on its own.
Why keep rotating the pizza in the oven instead of leaving it in one spot?
Spinning the pizza as each section browns keeps the crust cooking evenly all the way around in the roughly two minutes it takes, rather than one side burning while the opposite side stays pale.
How indoor-friendly is this recipe?
3 out of 5 a home oven with a pizza stone, run as hot as it will go, can bake this well, though you'll lose some of the wood-fired char and the very fast cook time the Ooni provides.
Recipe Highlights
Herb-blended béchamel: Infuses flavor into the sauce base rather than just on top.
Nutty-cooked roux: Builds real depth instead of a raw flour taste.
Pre-browned potatoes: Arrives at the pizza already cooked through.
Continuous rotation: Browns the crust evenly in a very short bake.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.95 oz
- per serving
- Calories
- 481
- Carbs
- 61 grams
- Protein
- 24 grams
- Fat
- 14 grams
- Sodium
- 1531 milligrams
