Pesach is over, along with all the hard work Yom Tov brings. Now that everyone is getting back into a routine, I decided to share a super easy weeknight meal that involves spending a limited amount of time in the kitchen.
I’m all for repurposing leftovers and re-using what’s left in my fridge. In this case, I used leftover deli from Shabbos and boom – a pastrami pizza was born. It tasted delicious, and it was a fun and colorful Sunday night meal enjoyed by all.
I buy pizza crust from Trader Joe’s. It comes two in a pack and is kosher and parve. They are delicious with any toppings and need to be crisped up in the oven. I have used pastrami, corned beef, and honey flavored turkey, but any type of deli would work in this recipe. Enjoy!
Pastrami Flatbread Pizzas
1 package of pizza crust – you can use any type of flatbread
1 bunch scallions
3 peppers (orange, yellow, red)
1 lb. assorted deli
2 garlic cubes
3 tsp balsamic vinegar
3 tsp light brown sugar
Preheat over to 400°F.
On a baking sheet, spread out the flatbreads, drizzle with BBQ sauce, and toast in the oven for 5 minutes.
In a large frying pan, sauté the onions, garlic, and peppers. Add some scallions.
Cut up the deli into small pieces and add to the frying pan. Sauté for an additional 5 minutes.
Add the balsamic vinegar and brown sugar to the pan while on a low flame, until the whole mixture is covered in the sauce.
Spread the deli/pepper/onion mixture on the flatbreads, and drizzle with more BBQ sauce.
Toast again in the oven for another 5-7 minutes, until the flatbreads are nice and crispy.
Serve with sliced scallions on top. Enjoy!