Roasted Vegetable Pizza with Pastrami and Roasted Garlic

Method

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1. 01Preheat oven to 350 degrees.
2. 02Line 3 large baking sheets with foil and spray with pam.
3. 03On 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 with canola oil and salt.
4. 04Bake uncovered for 35 minutes or until squash is tender when pierced with a fork.
5. 05Stretch or roll out pizza dough until its thin and fits to the size of the your baking tray.
6. 06Brush entire dough with olive oil and 1 clove minced garlic.
7. 07Bake dough uncovered for 15 to 20 minutes until the bottom is crisp and golden.
8. 08Meanwhile the dough and vegetables are baking, place pastrami on the last baking sheet lined with foil.
9. 09Bake for 10 minutes until crispy.
10. 10When dough is baked, brush honey evenly around the dough, while leaving the crust without.
11. 11Place baby spinach evenly around the baked dough as the first layer.
12. 12Add the roasted vegetables evenly around on top of the spinach.
13. 13Finish by adding the pastrami.
14. 14Serve warm.