Fry Sauce Pizza
Utah's beloved fry sauce takes center stage! This Beehive State original features the iconic mayo-ketchup sauce, piled high with tender pastrami - a nod to Salt Lake City's famous pastrami burger tradition.
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.
Make the fry sauce: Whisk together mayonnaise, ketchup, pickle juice, onion powder, garlic powder, and paprika until smooth and creamy. Refrigerate until ready to use.
Warm the pastrami: Heat pastrami in a skillet over medium heat for 2-3 minutes until warmed through and slightly crisped on edges. Set aside.
Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.
Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.
Assemble: Spread half the fry sauce over the dough as your base. Layer mozzarella and provolone cheeses. Top with warmed pastrami and red onion slices.
Bake: Slide pizza onto hot stone and bake 12-14 minutes until crust is golden and cheese is bubbling.
Finish and serve: Remove from oven, top with pickle chips, shredded lettuce, and tomato if using. Drizzle generously with more fry sauce. Let rest 2 minutes before slicing.
Pro Tips & Variations
- Fry sauce ratio: Classic Utah fry sauce is roughly 2:1 mayo to ketchup, but adjust to your preference.
- Pastrami burger connection: Utah is famous for pastrami burgers - this pizza is the natural evolution!
- Add thousand island: Some Utah spots use a blend of fry sauce and thousand island for extra tang.
- Cheese options: Swiss cheese is another popular Utah pastrami burger cheese - try it!
- Crispy pastrami: For extra texture, cook pastrami until edges are crispy and caramelized.
- Arctic Circle style: The original fry sauce inventor - look up their recipe for authenticity!