Passalacqua Winery

Wood Fired Goose Breast Pastrami Margherita Pizza

Original recipe is from Brandon Dale on Harvesting Nature.

The Cabernet balanced out the saltiness of the pastrami and blended seamlessly with the garlic while boosting the tomato flavor. The pizza softened the wine and pushed the fruit to the forefront, adding lushness to the palate.
-Jessica Boone

Jessica paired this recipe with our Estate Cabernet. You can read the rest of her recipe and tasting notes here.

Servings: 4
Prep Time: 30 minutes
Cooking Time: 10 minutes

Ingredients

Goose Pastrami
1 large goose breast (skinless)
1/4 cup kosher salt
2 tbsp brown sugar
1 tbsp cracked black pepper
1 tbsp coriander seeds (crushed)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional for heat)
Pizza
1 ball of pizza dough (store-bought or homemade)
1/2 cup crushed San Marzano tomatoes (or your favorite pizza sauce)
1 clove garlic, minced
4 oz fresh mozzarella, torn into pieces
4 oz asiago-parmesan cheese blend, shredded
6–8 slices goose breast pastrami
Fresh basil leaves
Olive oil
Sea salt

Instructions

In a small bowl, mix kosher salt, brown sugar, and spices. Coat the goose breast thoroughly with the cure mixture, ensuring even coverage. Place it in a resealable bag or airtight container and refrigerate for 3 days, flipping once daily.
Rinse the goose breast under cold water and pat dry. Coat lightly with additional black pepper and coriander seeds. Smoke at 200°F (93°C) until the internal temperature reaches 150°F (65°C). Let it rest and cool completely before slicing thin.
Stretch the pizza dough into a thin, round shape on a lightly floured surface. If using a wood-fired oven, preheat it to 800°F (425°C) or as hot as you can safely achieve.
Spread a thin layer of crushed tomatoes over the dough. Next, sprinkle the minced garlic atop the tomatoes, leaving a small border for the crust. Evenly distribute the mozzarella pieces and asiago/parmesan cheese blend and lay slices of goose pastrami on top. Drizzle lightly with olive oil and sprinkle with sea salt.
Transfer the pizza to the preheated wood-fired oven and bake until the crust is golden and blistered, and the cheese is bubbly—approximately 2–3 minutes. If using a conventional oven, bake at 500°F (260°C) for 8–10 minutes.
Once out of the oven, scatter fresh basil leaves over the pizza. Let it cool slightly before slicing and serving.