I like pizza. I like pastrami. Will I like pastrami pizza?

I’m from Brooklyn, which means I have lost count of the number of pizza slices and pastrami sandwiches that I have eaten over the course of my life. But never until Tuesday had I eaten a pastrami pizza.

Not just any pastrami pizza, but pizza using pulled pastrami from famed Katz’s Delicatessen of New York.

On rye crust created by James Beard Award-winning chef Michael Schwartz. With toppings that included a thin layer of mustard cream that acted as sauce, Gruyere cheese, scallions and a scattering of Sabrett sauerkraut.

I went to Genuine Pizza at the Aventura Mall, part of Schwartz’s growing

eboutique pizza empire, wanting to hate it. I am a traditionalist who believes certain classics should not be messed with and certain combinations amount to culinary heresy.

But when I picked up a hot slice, folded it over and stuffed it in my mouth (hey I’m from Brooklyn; forks and knives are for poseurs), 5:30 pm my heart melted. As did my skepticism.

It was good. Very good. Wowza good.

I am glad Genuine’s four locations are only offering this pizza ($18) as a limitedtime special for a second straight year, a two-week run through Sept. 30. Otherwise, my heart might not simply melt, but explode One Appetizer: Two Entrées: altogether. (More Lipitor, please!)

Schwartz’s concept is a play on the Rachel sandwich, the Reuben variant that uses pastrami on grilled rye with melted Swiss and sauerkraut. I’ve never been thrilled with Reubens (which use corned