Turkey Pastrami and Swiss on Rye Pizza

I must have had a Reuben sandwich on the brain, and that’s what led me to this particular creation.  I’d never done anything previously with Rye, but the results were quite good.  Next time we’ll likely up the caraway seeds in the Rye crust and substitute real pastrami for the turkey version to really boost the flavor.  It was tasty, but I do see room for improvement.

Ingredients: 

  • 1 Rye Thin Crust (recipe follows)
  • 1-1/2 cup swiss cheese, shredded
  • 6 ounce turkey pastrami, chopped
  • 1 tablespoon Country Dijon mustard
  • Extra Virgin Olive Oil
  • Kosher salt
  • Freshly ground black pepper 

Preparation:

 

Place baking stone in oven.  Preheat oven to 425 degrees.

 

Using rolling pin, roll out dough to create one thin crust.  Dust pizza peel with corn meal and place crust on baking stone.  Bake for 12 minutes, then remove from oven.  Flip crust, and using a brush, brush a light layer of olive oil on surface of crust.  Sprinkle Kosher salt and freshly ground pepper over the surface.  Spread cheese evenly over crust, leaving ½” open around the edge.  Top with pastrami which has been tossed with mustard.  Using peel, slide pizza onto baking stone and cook for 10 minutes, or until cheese is lightly browned.  Remove from oven, and lightly drizzle additional olive oil over the top to taste.  Slice and serve.

 

 

Rye Thin Crust

 

Ingredients: 

  • 1 cup rye flour
  • 1 1/4 cups unbleached all-purpose white flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 packages dry yeast
  • 3/4 cup warm water

  • 1 teaspoon light brown sugar 

Preparation:

 

Dissolve the yeast in the warm water and stir in the light brown sugar. Set this mixture aside and let it stand for at least 5 minutes.

Meanwhile, sift the rye flour and white flour into a large mixing bowl with the salt. Make a depression in the center of the flour and add the oil. Add the yeast mixture, mixing the dough with your hands. Place flour on the kneading surface and lift the dough onto it. Knead for 8 to 10 minutes.

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4 Responses to Turkey Pastrami and Swiss on Rye Pizza

  1. cathincolor says:

    I really enjoyed the rye crust on this pizza. It was a nice change, but I agree that it may need more caraway seeds and definitely go all out with real pastrami!

  2. Nate says:

    Maybe next time we go all out and try the saurkraut (sp?) as well. I’m sure it’s good, but I’d have to take a big gulp of air before going through with it. I suppose that’s the fun, right?

  3. sister2u says:

    I say GO FOR the kraut! 😉

  4. Nate says:

    Hey, I married her, what more do you wa… Oh, the pizza, yeah… Okay then, that’s what we’ll do!

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