Pizza is your all-time favorite? Understandable! To keep things interesting, here's some new inspiration for premium pizza toppings! The stars of your next flatbread are: homemade, tender-smoked pastrami and Hollandaise sauce. Oh yeah! The combination of creamy sauce and savory meat is simply divine. This amazing pizza is topped off with black olives, mozzarella, and fresh spring onions.
This dough dream reaches peak deliciousness with homemade pastrami. Once it's ready, you can freeze loads of it and simply thaw and add portions to your pizzas, burgers, sandwiches, or other tasty treats. This pizza also tastes really good with smoked roast beef!
MY TIP:
Hollandaise sauce is a great alternative to the classic tomato sauce on your pizza. If you don't have time to make the sauce yourself, you can also use a store-bought one.
Ingredients
For 4 servings
For the pizza
For the Hollandaise sauce
Equipment
nutritional values per serving
Preparation in 8 steps
For the Hollandaise sauce: Crush peppercorns with the side of a knife blade. In a saucepan on the side burner of the gas grill, bring pepper, water, and white wine vinegar to a boil without a lid over high heat and reduce to one-third. Set aside.
Reduce the side hob to medium heat. Dice the butter and melt it in a second pot over medium heat. Transfer the butter to a measuring cup. Pour it very slowly so that the separated buttermilk remains in the pot. Set aside.
Prepare a small pot with about 300 ml of water for a water bath on the side hotplate. Heat the water to 75 to 80 °C. Strain the pepper reduction from step 1 through a fine sieve into a bowl. Add egg yolks. Place the bowl in the pot of hot water so that the bowl touches the water. Whisk the contents of the bowl for about 5 minutes with a whisk until a thick and frothy mixture forms.
Remove the bowl from the pot. While stirring, add the butter to the egg yolk mixture. Squeeze the juice of half a lemon and add it to the Hollandaise sauce along with cayenne pepper. Season with salt.
Preheat gas grill, oven, or pizza oven with pizza stone to maximum direct heat.
For the pizza: Divide the dough into equal pieces and roll out on a floured work surface. Dust the undersides with flour and place the dough balls on a floured pizza peel. Cut the olives into fine rings.
Spread 1/4 of the hollandaise sauce on the dough with a spoon from the inside out. Leave about 2 cm of edge. Sprinkle with mozzarella, distribute olives on the pizza, and season with salt and pepper. Bake the pizza in a gas grill (about 5 minutes), oven (about 8 minutes), or pizza oven (about 3 minutes) until the cheese is melted and the crust is brown.
Wash spring onions, shake dry, and cut into rings diagonally. Top the pizza with pastrami and spring onions after baking.
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Whoever stands at the grill and starves is to blame. Svenja has grown up with this motto and has no choice but to love meat and everything else from the hot grate. BBQ season is year-round for her - with a cup of tea with Kluntje it's always nice outside. Whether spare ribs, burnt ends or a fantastic goulash from the Dutch oven: it has to be hearty. At BURNHARD, Svenja can combine two passions: BBQ and writing, the perfect mix!