Tips:
This recipe is best made fresh. To make on Yom Tov when your oven temperature is lower, up the baking time to 25 – 30 minutes.
The recipe does not freeze well but can be rewarmed on a blech or griddle.
Notes:
Different brands have different equities – you are looking for a piece approximately 14 inches by six inches.
This came out fantastic!
The honey/pomegranate sauce was liquid-y and spread a little on the tray, making a royal sticky mess when baked in the oven, but the pizza was as promised – easy and delicious! We had this for starters both days on Rosh Hashana and will deff make it again!
OMG I just mad it it looks and smells amazing!!!!
Cant wait to eat it
Thank you for the awesome recipe!!!!