Community Magazine February 2019

SHEVAT - ADAR I 5779 FEBRUARY 2019 73 DIRECTIONS: 1. Preheat oven to 350 degrees. 2. Line 3 large baking sheets with foil and spray with Pam. 3. On one of the baking sheets, toss the butternut squash, zucchini, and mushrooms with 2 cloves minced garlic on one side, and place the whole garlic cloves on the other side. Sprinkle with canola oil and salt. 4. Bake uncovered for 35 minutes or until squash is tender when pierced with a fork. 5. Stretch or roll out pizza dough until it’s thin and fits to the size of the baking tray. 6. Brush entire dough with olive oil and 1 clove minced garlic. 7. Bake dough uncovered for 15 to 20 minutes until the bottom is crisp and golden. 8. While the dough and vegetables are baking, place pastrami on the last baking sheet lined with foil. 9. Bake for 10 minutes until crispy. 10. When dough is baked, brush it evenly with honey up to the outside ring, which will be the pizza’s crust. 11. Place baby spinach evenly around the baked dough as the first layer. 12. Add the roasted vegetables evenly around on top of the spinach. 13. Finish by adding the pastrami, sprinkled with the parsley on top. 14. Serve warm.