Kollel Milhamta Shel Torah of Queens A Spiritual Home for Torah and Tefillah

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ROASTED VEGETABLE PIZZA WITH PASTRAMI & ROASTED GARLIC

By: Adina Yaakov



Pizza. Everyone's favorite food. Besides for the endless possibilities of toppings available, the fact that you don’t need to eat pizza with a fork and knife is always a plus. Don't think of pizza as strictly the sauce and cheese kind. I think of pizza dough as a blank canvas, and with art, anything can go. Any flavor combination can be translated into a pizza form. Try this Roasted Vegetable Pizza with Pastrami & Roasted Garlic for a flavor you won't forget. You can substitute any vegetables that roast well for the ones in this recipe, or you can omit the ones you don't like. Although there are a couple components and steps to prepare this recipe, it will be well worth it in the end. Enjoy!


INGREDIENTS:

1 package of frozen store-bought pizza dough, thawed
¼ cup canola oil

1 tbsp. olive oil

16 oz. peeled and cubed butternut squash

1 zucchini, cleaned and sliced into rounds

8 mushrooms, cleaned and sliced

10 cloves fresh garlic, peeled and left whole

3 cloves minced garlic

12 oz. pastrami (cold cuts)

2 cups baby spinach, cleaned and dried

1 tsp. salt

2 tbsp. honey

½ cup fresh parsley, cleaned

Baking spray


DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Line 3 large baking sheets with foil and spray with Pam.
  3. On one of the baking sheets, toss the butternut squash, zucchini, and mushrooms with 2 cloves minced garlic on one side, and place the whole garlic cloves on the other side. Sprinkle with canola oil and salt.
  4. Bake uncovered for 35 minutes or until squash is tender when pierced with a fork.
  5. Stretch or roll out pizza dough until it’s thin and fits to the size of the baking tray.
  6. Brush entire dough with olive oil and 1 clove minced garlic.
  7. Bake dough uncovered for 15 to 20 minutes until the bottom is crisp and golden.
  8. While the dough and vegetables are baking, place pastrami on the last baking sheet lined with foil.
  9. Bake for 10 minutes until crispy.
  10. When dough is baked, brush it evenly with honey up to the outside ring, which will be the pizza’s crust.
  11. Place baby spinach evenly around the baked dough as the first layer.
  12. Add the roasted vegetables evenly around on top of the spinach.
  13. Finish by adding the pastrami, sprinkled with the parsley on top.
  14. Serve warm.