Pastrami Pizza Recipe Kosher: Smoky Deli Flavor on a Crispy Crust

This kosher pastrami pizza brings deli counter flavor to your home kitchen with a perfectly crispy crust. I developed this recipe to capture the smoky depth of traditional pastrami while adhering to kosher dietary laws.

The secret lies in layering thinly sliced pastrami over a tangy sauce base, ensuring each bite delivers that signature deli taste. A hot oven and pre-baked crust guarantee the crispy foundation needed to support the rich toppings.

What emerges is a pizza with golden edges, melted cheese, and pastrami that crisps slightly at the edges. The combination of smoky meat, savory sauce, and crispy crust creates a balance that satisfies both pizza and deli cravings.

Serve this for Shabbat dinner or a weeknight meal that feels special. The method ensures consistent results every time.

Ingredients for Pastrami Pizza Recipe Kosher

A few quality ingredients deliver that iconic deli-to-pizza transformation with crispy results.

The pastrami quality is non-negotiable. Look for certified kosher pastrami at a specialty deli or Whole Foods—it’s pre-sliced thin, which is ideal. The pizza dough should be fresh or thawed if frozen, never cold straight from the fridge. For cheese, full-fat mozzarella and provolone melt best and give that stretchy, golden topping. Pre-baking the crust is key to achieving the crispy base mentioned in the intro.

No pastrami? Kosher corned beef works in a pinch (slightly different flavor but still smoky). Swap provolone for Swiss cheese if preferred. The pickles can be sweet or sour—whatever’s in your fridge. For the sauce, Rao’s or Victoria brands are tangy and thick enough to hold up under the toppings. If you’re out of mustard, a drizzle of hot honey (if not strictly kosher) adds a nice contrast.

Assemble and bake just before serving—this doesn’t reheat as well as other pizzas. Leftovers keep 2-3 days in the fridge but are best fresh. The pre-baked crust can be made a day ahead and stored at room temperature, wrapped tightly. Pastrami stays fresh in the fridge for 1 week if unopened.

Step-by-Step Instructions for Pastrami Pizza

Here’s the method for achieving that perfect crispy crust topped with smoky pastrami flavor.

Step 1: Prepare the Pizza Dough and Baking Surface

Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside. While it heats, dust your work surface with 2 tbsp cornmeal to prevent sticking and add texture to the crust.

Stretch the 1 lb pizza dough into a 12-14 inch circle on the prepared surface. I press from the center outward, leaving a slightly thicker edge for the crust. This creates that perfect crispy-yet-chewy base for your toppings.

Step 2: Season and Pre-Bake the Crust

Brush the dough edge with 2 tbsp olive oil, then sprinkle with 1 tsp garlic powder, 1 tsp dried oregano, 0.5 tsp kosher salt, and 0.25 tsp black pepper. This seasons the crust while adding aroma.

Carefully transfer the dough to the preheated stone. Bake for 5-7 minutes until the crust begins to set but isn’t fully browned. You want it firm enough to hold toppings without getting soggy. Remove and let cool slightly.

Step 3: Layer the Sauce, Cheeses, and Pastrami

Spread 1 cup marinara sauce evenly over the pre-baked crust, leaving a ½-inch border. The tangy sauce balances the rich pastrami flavor beautifully. Sprinkle 8 oz mozzarella cheese and 4 oz provolone cheese over the sauce for that perfect melt.

Arrange 0.5 lb kosher pastrami slices evenly across the cheese. The thin slices ensure even coverage and quick heating. Top with thinly sliced yellow onion for a mild crunch and sweetness.

Step 4: Bake Until Golden and Bubbly

Return the pizza to the 475°F oven and bake for 10-12 minutes until the crust is golden brown and the cheese is fully melted with bubbly edges. The pastrami should be slightly crisped at the edges.

Watch closely during the last few minutes to prevent over-browning. The bottom should be crisp when you lift it with a spatula. Remove from the oven and let rest for 2 minutes before adding final toppings.

Step 5: Add Final Toppings and Serve

Scatter 0.5 cup chopped dill pickles across the pizza for a tangy crunch. Drizzle with 1 tbsp mustard in a zigzag pattern—this adds a sharp contrast to the rich pastrami.

Slice into 8 pieces and serve immediately. The combination of crispy crust, melted cheese, smoky pastrami, and tangy pickles creates that signature deli flavor in every bite. Enjoy while hot and the cheese is still gooey.

Flavor Customization for These Flavors

Spicy Kick

Add ½ tsp cayenne pepper to your marinara sauce before spreading for a subtle heat that complements the smoky pastrami. I also like to sprinkle crushed red pepper flakes over the cheese layer for an extra punch. 🌶️

Sweet and Tangy

Swap the dill pickles for bread and butter pickles to add a sweeter contrast. Drizzle with 1 tbsp honey mustard instead of regular mustard for a richer, sweeter finish that balances the saltiness of the pastrami.

Extra Cheesy

For a more indulgent version, add 2 oz shredded Swiss cheese to the cheese blend. Swiss melts beautifully and adds a nutty depth that pairs perfectly with the pastrami. I like to use Boar’s Head Swiss for quality.

Deli-Style Onions

Caramelize the yellow onion in 1 tbsp olive oil before adding to the pizza. This brings out their natural sweetness and adds a deeper flavor. Cook them for about 10 minutes until golden brown and soft.

Herb Infusion

Mix 1 tsp dried thyme into your marinara sauce for an earthy note that complements the pastrami. Alternatively, sprinkle fresh parsley over the pizza after baking for a pop of color and freshness.

Garlic Boost

Add 2 minced garlic cloves to your sauce for an aromatic kick. You can also brush the pre-baked crust with a mixture of 1 tbsp olive oil and 1 minced garlic clove for extra flavor. 💡

Frequently Asked Questions