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Meat pizzas are such a popular addition to the kosher food world, and there’s no reason not to enjoy them on Pesach as well, thanks to my Pesach dough recipe! Note that you will need only half a batch of the dough for the pizza.
2 tablespoons oil
1 onion, diced
1/2 teaspoon Haddar Kosher Salt
3 cloves garlic, minced
12 ounces deli pastrami, diced
1/2 cup BBQ sauce, homemade or store-bought
2 tablespoons Gefen Honey
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 batch Multipurpose Pesach Dough
1/2 cup Gefen Mayonnaise, homemade or store-bought
Secret Sauce or Sweet Horseradish Dip (recipes in the cookbook), optional, for drizzling
Heat oil in a frying pan over high heat. Add onion and salt; cook, stirring often, for about five minutes, until onion has softened.
Reduce heat to medium low. Add garlic and pastrami. Continue to cook for another five minutes.
Add BBQ sauce, honey, garlic powder, and onion powder. Stir to combine. Cook for an additional two to three minutes, for flavors to meld. Set aside to cool.
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Spread dough in a thin layer on prepared baking sheet, to cover most of the pan. (It’s easiest to roll the dough between two layers of parchment paper).
Bake for 15 minutes. Remove from oven; spread mayonnaise over the surface. Top with prepared pastrami mixture. Return to oven; bake for an additional 15-20 minutes until golden and crispy.
If desired, drizzle sauce or dip over flatbread before serving.
Reproduced from Real Life Pesach Cooking by Miriam (Pascal) Cohen with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Purchase on Amazon.
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