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This takes pizza to a whole new level! I like to slice the crust before assembling so it’s easier to serve once baked. Thanks to my sister Chanie for the inspiration!
1 package (2) ready-made pizza crusts (I use Brooklyn Bred crusts, rectangle or square)
2 (6-ounce) packages pastrami cold cuts, cut into long thin strips
2 Spanish onions, diced
2 to 4 tablespoons oil, for sautéing
1/4 cup Gefen BBQ Sauce, for drizzling
1 cup Gefen Mayonnaise
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/2 teaspoon black pepper
1 teaspoon sugar
1/2 teaspoon Haddar Mustard
3 ounces pickles, such as Haddar Cucumbers in Brine, finely diced (optional)
In a large frying pan, sauté onions in oil for 20 minutes, or until golden, keeping the flame on high for the first five minutes, then lowering it to medium-low. Stir continuously so they don’t burn. Add pastrami strips and sauté another five minutes.
In a small bowl, combine garlic-mayonnaise dressing ingredients and mix well.
Preheat oven to 350 degrees Fahrenheit. Smear the pizza crust with garlic-mayo dressing and top with pastrami mixture, covering the whole crust. Place barbecue sauce in a ziplock bag, cut a tiny hole and drizzle on top. Bake in preheated oven, uncovered, for 20 to 25 minutes.
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