This recipe is inspired by TWO pizzas from two great moms: one is my own and the other is my friend, Natan’s. I love this recipe because it’s super easy to make, and it’s an unusual way to showcase the incredible flavors of pastrami and beef bacon. This is also another one that’s great for entertaining, because most of the ingredients are store bought, so all you’re doing the day of your party is grilling them off and assembling. Both my mom and Natan’s mom regularly make meat pizza’s when we are at each other’s houses and this recipe is inspired by the two!
All of the meats and the sweet honey BBQ sauce melt together in no time, the crust gets nice char and smoky flavor from the grill, and then all it needs is a sprinkling of fresh, peppery arugula to round out all the savory flavors below. I love this dish best as an appetizer because it’s nice and filling, and you can cut it down to any size based on the menu you have planned!
1. Salad on pizza?
Arugula actually makes for a great pizza topping! It’s fresh and peppery, and brings nice crunch and beautiful green color to an otherwise very brown and tan dish. Definitely don’t skip it!
2. A Pizza for the Meat Lovers
This pizza is absolutely one for the meat lovers! It’s super savory and smoky, with a little sweetness from the honey and freshness from the arugula. It’s very filling, so a small slice goes a long way!
BBQ Pastrami Grilled Pizza
- 6 ounces bacon I used beef, cut into 1 inch pieces
- 1 cup thinly sliced yellow onion about ½ large onion
- 8 ounces sliced pastrami cut into 1 inch pieces
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne
- Kosher salt and freshly cracked black pepper to taste
- 1 16 ounce ball premade pizza dough
- ⅓ cup prepared honey barbecue sauce
- 1 cup arugula
- In a large frying pan, add bacon. Then turn heat to medium and cook, stirring occasionally, for 3 minutes, or until fat mostly renders and meat starts to sizzle. Next add onions and cook for 5 minutes, or until they begin to caramelize. Add in pastrami, garlic powder and smoked paprika. Taste and season with salt and pepper, as needed.
- Cook for another 5 minutes, stirring occasionally, or until pastrami is lightly golden brown around the edges. Remove from heat and set aside.
- Preheat grill pan or grill on medium heat. While heating up, stretch out the dough to a 12 x 8 inch rectangle on a lightly floured surface. Brush surface of the grill with olive oil. Transfer dough to the grill and cook on each side for 4 minutes, or until golden brown and crunchy.
- Remove pizza dough from the grill and place onto a large baking sheet. Spread barbecue sauce evenly all over the top, leaving one inch uncovered along the edges. Top with the pastrami mixture and arugula. Cut into 6 pieces and serve immediately.
- If dough is not cooked through, bake in a 375°F oven for 5 minutes before topping with arugula. Remove from oven, top with arugula and slice into 6 pieces.