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Recipe By Menachem Goodman
While writing recipes for the festive session, I kept three facts in mind: 1) It should be simple, 2) It should be family friendly, 3) It should be delicious. I think I nailed all three. This recipe takes less than five minutes to put together and it will have the whole family drooling for more. I know meat pizzas are so last year, but hey, once you taste this one, I’ll bet you won’t care. Happy cooking!
This recipe serves 4 – 6 as an appetizer or 6 – 8 people as a side dish.
Preheat oven to 400 degrees Fahrenheit. Line baking sheet with Gefen Parchment Paper.
Place pizza crust on prepared baking sheet. Using a spoon cover the pizza crust with a thin layer of fried onions. Sprinkle on the sliced pastrami to cover the entire surface.
In a one-pound container, add the honey and pomegranate juice and cover the container with a lid. Shake it around until it is combined.
Using a spoon, drizzle the pomegranate honey mixture over the pizza. Place in oven on middle rack for 10–15 minutes, depending on how well done you like it.
Remove from oven and garnish with pomegranate seeds and serve.
Different brands have different equities – you are looking for a piece approximately 14 inches by six inches.
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.
