Community Magazine February 2019

• 1 package of frozen store-bought pizza dough, thawed • 1/4 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 • 1/2 cup fresh parsley, cleaned • Baking spray Style SPIRIT & FORTHEWOMANOFTODAY 72 COMMUNITY MAGAZINE Recipe and photo by Adina Yaakov, Dietetic Intern and Recipe Developer. For more recipes follow @OnceUponAThyme__ on Instagram. ADINA YAAKOV ONCE T UPON T thyme a ROASTED VEGETABLE PIZZA WITH PASTRAMI & ROASTED GARLIC 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: