Wood Fired Goose Breast Pastrami Margherita Pizza
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There’s a certain magic to combining tradition with the unconventional. That’s what this pizza recipe is all about. A thin, charred crust of a wood-fired oven, the tangy brightness of tomato, the creaminess of fresh mozzarella—and the unexpected, smoky richness of goose breast pastrami. For many, wild goose is a divisive cut of meat: robust and rich, it’s not the easiest to approach. But when transformed into pastrami, its potential unfolds beautifully. The brining, seasoning, and smoking process mellows the gaminess and infuses it with a complexity that rivals its beef counterpart. Layered atop a classic margherita setup, this goose pastrami becomes the star of the show. The creamy mozzarella, basil, and bright acidity of the tomatoes balance out the smokiness, creating a harmony of flavors that celebrates both the wild and the familiar.
This Goose Pastrami Margherita Pizza is everything you didn’t know you needed in a wild game recipe: simple enough to make on a weeknight, yet impressive enough to wow your friends around a fire. The smoky, salty depth of the pastrami brings an entirely new dimension to a classic pizza, bridging the gap between the rugged outdoors and a refined culinary tradition. Next time you bring home a honker, let this recipe remind you of the creative possibilities the wild can bring to your table. After all, sometimes the best things come from stepping outside the box—and into the wild.
Serves: 4
Time to Make: 3 days curing time + 2 hours
Also Make With: venison pastrami
Looking for more wild pizza ideas? Check out Lindsey Bartosh’s Elk Steak Flatbread Pizza recipe!
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Wood Fired Goose Breast Pastrami Margherita Pizza
4
servings30
minutes10
minutesKeep the screen of your device on
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 head 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
Preparation
- 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.
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