Creamy Mushroom Pâté

Who’s ready for a little decadence?

This Creamy Mushroom Pate is the perfect, easy, vegetarian appetizer for entertaining!

Meeeee!!


We all know that the very beginning of the week is THE worst, so I always try to do a little something special/out of the ordinary to make it seem just a little less, well, depressing. This Creamy Mushroom Pâté is my answer to that this week, and I hope you enjoy it as much as we have.

First off, tell me, have you ever had pâté? If not, you’ve really been missing out. It’s typically made from chicken liver (don’t gag just yet, trust me, I hate “liver” but I love pâté) but it can also be made from any number of things such as beef, pork, ham, seafood and VEGETABLES! Yes, vegetables. You’ll most often find it served alongside a cheese platter and/or plate of charcuterie, and you know these are some of my favorite things, so it’s no surprise that I’ve decided to make my own, healthier version of pâté to share with all of you!

This Creamy Mushroom Pate tastes rich and decadent while it's actually pretty darn healthy. Plus, it's so easy to make!

But before we get to this mouthwateringly delicious Creamy Mushroom Pâté tell me, how was your weekend? We had a nice visit with my mom, and I think we’re slowly starting to get organized and figure out how we’re going to fit another little human into our house in just a couple of months. We have our Infant CPR class tonight and my NorCal Baby Shower this weekend, so things are definitely starting to feel real around these parts! Our weekend up north will be my last trip before my due date, and my goal for when I come home is to get to prepping my blog content for right after Baby D. is born and stock my freezer with lots of yummy food we can heat up at a moment’s notice! (Got any delicious freezer-friendly recipes I should try?)

Speaking of freezer-friendly recipes, now that I think about it, this Creamy Mushroom Pâté might just be one of them! It’s full of savory flavor and incredibly tasty, with very few ingredients and taking under 20 minutes to make. It’s also fairly healthy, as long as you don’t count the butter 😉

A fresh baguette is the perfect accompaniment to this Creamy Mushroom Pate.

(Confession: I originally set out to make this a VEGAN Creamy Mushroom Pâté, but after tasting the mixture sans butter, I decided that’s what it really needed to tie everything together. If you are vegan and have any suggestions of what I could have substituted the butter with, please let me know!)

So here’s what you need to do to have a bowl of Creamy Mushroom Pâté in front of you in no time: You’ll first need to sauté the mushrooms in olive oil with some shallots, garlic, fresh thyme and marsala. Then, once those ingredients are nice and cooked, you’ll transfer them to a food processor to get that creaminess going. Finally, you’ll throw in the butter (while the mixture is still warm) to really seal the deal.

Now that doesn’t sound too difficult, does it?

My best suggestion for serving is to serve as you would any other pâté – with a fresh baguette, some crackers, and perhaps a nice chunk of cheese or two. Oh, and wine! Please don’t forget the wine – and have a glass for me?

This vegetarian Creamy Mushroom Pate is the perfect healthy appetizer for any get-together with friends. Plus, it's healthy!

A fresh baguette is the perfect accompaniment to this Creamy Mushroom Pate.
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Creamy Mushroom Pate
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A classic French cheese and charcuterie accompaniment gets a healthy, vegetarian makeover when made with fresh mushrooms and thyme.

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms, sliced
  • 2 whole shallots, peeled and thinly sliced
  • 2 cloves of garlic, peeled and minced
  • 1 tablespoon fresh thyme
  • 1/4 cup dry marsala
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon pepper (plus more to taste)
  • 3 tablespoons butter
Instructions
  1. Warm olive oil in a large sauté pan over medium heat. Add sliced mushrooms, shallots and garlic and stir to combine, cooking until mushrooms begin to sweat.

  2. Add fresh thyme and marsala and stir to combine. Let cook until mushrooms are nice and sautéed, about 5-7 minutes. Add salt and pepper and stir again to combine.

  3. Transfer mixture to the bowl of a food processor and pulse until a rough purée forms. Cut butter into three separate tablespoons and add to the food processor. Pulse until a creamy (not chunky) purée forms, season with more salt and pepper, if needed.

  4. Transfer to a bowl and serve with baguette, crackers and cheese.

Creamy Mushroom Pate | CaliGirlCooking.com

Greek Nachos

Figures I would come back from Italy just to share a Greek recipe with you…

Greek Nachos | CaliGirlCooking.com

I guess you could actually call these absolutely to-die-for Greek Nachos a Greek-Mexican hybrid recipe though, since we’re taking one of my favorite Mexican food dishes and giving it a Mediterranean twist. I’m really not sure why the Greek Nacho path hasn’t been traveled down more often, because when you basically sub in Greek-inspired ingredients for your typical nacho fixin’s, the result is show stopping. You may never want to eat regular nachos ever again.


Aside from these nachos, I don’t have too much other stuff to share with you today. More due to the fact that I’m a bit jetlagged (read: brain dead) from our trip and we’re driving back to Santa Barbara from the Bay Area today. Tomorrow, back to reality but at least we only have a few more days until the weekend! I fully intend on writing at least one (if not multiple) Travel Diary posts about my trip once I’ve had time to recover and soak it all in, so stay tuned!

In the meantime, let me tell you a little bit about these Greek Nachos. Because, yes, you want to know allllll about them.

Greek Nachos | CaliGirlCooking.com

We start in the most obvious of places: with the chips! We’re kicking off the Greek theme by replacing the typical tortilla chips with crispy plain pita chips, which in fact almost work better than tortilla because they tend to be thicker and sturdier – which means they can easily hold up to all of the tasty toppings we’re going to add!

Greek Nachos | CaliGirlCooking.com

The first matter of business in getting together said toppings is whipping up some healthy and tangy tzatziki sauce. I used a base of nonfat plain Greek yogurt and added lots of garlic, dill and cucumber. Make this the day before if you want, the flavors just get better as they sit.

We’ll also want to saute some eggplant as well as ground lamb with more garlic, olive oil, and some fresh lemon juice. And I’m going to take this moment right here to let you know that if you have never cooked with ground lamb before, you’ve REALLY been missing out. I love how it tastes so different than beef..It seems to give a whole new dimension to a dish (I’m also a huge fan of lamb burgers if you’re looking for more suggestions.)

Aside from putting together the tzatziki and cooking the eggplant and lamb, there’s very little involved in the preparation of our Greek Nachos. You’re going to need the requisite Greek ingredients (like tomatoes, garbanzo beans, red onion and fresh oregano) and you’re also going to track down some legit Greek cheese. I used a mix of feta and shredded Kasseri, which could also be replaced by halloumi or any other Greek cheese you’re able to find (I had the best luck at Whole Foods.)

To prep the actual nacho dish, you’re going to want to bring out your best cast iron skillet. Load up the bottom of the skillet with the pita chips, then pile on all of the prepared toppings that can stand up to a little more heat. We’re talking the lamb, beans, onions, tomatoes, and of course, cheese!

Greek Nachos | CaliGirlCooking.com

Pop all of that into the oven for about 15 minutes, top with the rest of the ingredients (like more fresh oregano and the tzatziki) and your Greek Nachos will be on the table in no time! Now how’s that for an easy Wednesday night dinner?

Greek Nachos | CaliGirlCooking.com

Greek Nachos | CaliGirlCooking.com
Print
Greek Nachos
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

All of your favorite Mediterranean ingredients are piled high atop crispy pita chips. The perfect quick and easy dinner for any night of the week!

Course: Main Course
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
For the tzatziki:
  • 1 cup nonfat plain Greek yogurt
  • 1 Persian cucumber, grated
  • 2 large garlic cloves, peeled and minced
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • Dash of pepper
For the eggplant:
  • 2 tablespoons olive oil (or more as needed if dry)
  • 1/2 of a medium eggplant, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
For the lamb:
  • 2 tablespoons olive oil
  • 1/2 pound ground lamb
  • 1 garlic clove, peeled and minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
All other ingredients:
  • 4-5 cups plain pita chips
  • 1 cup garbanzo beans, rinsed and drained
  • 6 ounces shredded Kasseri cheese
  • 2 ounces crumbled feta cheese
  • 6 cherry tomatoes, quartered
  • 1/4 of a red onion, thinly sliced
  • Additional fresh oregano for garnish
Instructions
  1. First, make the tzatziki. Combine all ingredients in a small mixing bowl and stir until well-incorporated. If you have time, cover and chill the mixture for at least 30 minutes, or up to overnight.

  2. To make the eggplant, heat the olive oil in a medium saute pan over medium-high heat. Add eggplant and garlic and stir to combine. Cook until eggplant is tender, adding more olive oil as needed, then season with salt, pepper and lemon juice. Remove from pan and set aside.

  3. To make the lamb, heat another 2 tablespoons of olive oil over medium-high heat (using the same saute pan.) Add the lamb, garlic and fresh oregano and cook until lamb is browned. Season with salt, pepper and lemon juice. Turn off heat and set aside.

  4. Preheat the oven to 350 degrees Fahrenheit. Spread the pita chips evenly over the bottom of a medium cast iron skillet. Sprinkle the eggplant, lamb, garbanzo beans, cheese, cherry tomatoes and red onion evenly over the top. Place in the oven for approximately 12 minutes, and then turn the broiler on high for an additional 3-5 minutes, or until the cheese on top is starting to brown. 

  5. Remove the cast iron skillet from the oven, being careful to use potholders, and drizzle on tzatziki (you don’t have to use it all, just use however much you want.) Sprinkle with more fresh oregano before serving straight out of the pan!

Greek Nachos | CaliGirlCooking.com

Breakfast Banana Split

It’s time to have some fun with our food!

Breakfast Banana Split | CaliGirlCooking.com

Let’s start with this festive, tasty, KID-FRIENDLY Breakfast Banana Split. It’s got all of the fun of a classic banana split, yet it’s healthy enough to be acceptable for breakfast. That’s my kind of meal!


The idea for this recipe (if you can call it that) came to me while I was working out at the gym, as many of my great ideas do. I’m not sure what spurred it, sometimes things just pop into my head as I’m zoning out on the elliptical. But once I thought of it, I couldn’t get the idea out of my head. I needed to make a Breakfast Banana Split ASAP!

Breakfast Banana Split | CaliGirlCooking.com

Let me tell you a little story to set the scene for this idea.

When I first moved to Santa Barbara almost four years ago, I hunkered down in my brother and sister-in-law’s casita for a few months until my job went from temporary to permanent. I had a pretty sweet little set-up there, a futon bed, a full bathroom to myself, and a little nook with a mini-refrigerator. I did not have a kitchen, but luckily my fam didn’t mind me popping into the house and whipping something up, especially if it involved me making something that there three young kids, my niece and nephews, would eat.

While I lived there, I took a little bit of a challenge upon myself. Like most kids, my niece and nephews were not huge fans of foods that held any sort of nutritional value, so my challenge was to find ways to make food that they would love to eat while secretly sneaking in some healthy fruits and veggies. My greatest success with them was when I made “breakfast popsicles,” which were basically a big batch of smoothie loaded with greens (and sometimes other veggies,) poured into popsicle molds and frozen overnight. I mean, what kid doesn’t want to eat popsicles for breakfast?

As soon as the idea came to me for these Breakfast Banana Splits, I knew they’d be one of these dishes that kids will just jump at the chance to eat in the morning. I don’t have any children of my own (yet) but I look forward to exercising my nutrient-hiding creativity once again, and I know a Breakfast Banana Split will be making a frequent appearance on our household menu.

Breakfast Banana Split | CaliGirlCooking.com

So here’s how it goes down: Banana sliced lengthwise, just like the classic setup. Heaps of plain nonfat Greek yogurt in place of the ice cream, because we’re making this acceptable for breakfast. Loads and loads of toppings (mostly healthy, some a little more indulgent.) Finally, we can’t forget the cherries on top!

The great thing about this Breakfast Banana Split is that it’s incredibly versatile. I decided to use toppings like flaked coconut, chopped pineapple, date caramel, strawberry jam, toasted nuts and cacao nibs, but you can really use whatever you like (or whatever you have in your pantry!) Some other ideas you could include are freeze-dried fruit, melted almond or peanut butter or hemp seeds. The possibilities really are endless.

Whether this is a true “recipe” or not, you have to admit it’s a pretty genius breakfast option, especially when you have finicky little ones.

Breakfast Banana Split | CaliGirlCooking.com

What are some ways you sneak nutrient-rich foods into your picky eaters’ diets?

Breakfast Banana Split | CaliGirlCooking.com
Print
Breakfast Banana Split
Prep Time
10 mins
 

The classic soda fountain treat is given a healthy spin and turned into a delicious, kid-friendly breakfast. Who doesn't want dessert for breakfast?

Course: Breakfast
Servings: 1 serving
Author: CaliGirl Cooking
Ingredients
  • 1 banana, peeled and split lengthwise
  • 3/4 cup plain nonfat Greek yogurt
  • 1 tablespoon strawberry jam, melted
  • 1 tablespoon date caramel (see Recipe Notes)
  • 1/4 cup chopped pineapple
  • 2 tablespoons chopped walnuts
  • 2 tablespoons toasted coconut flakes
  • 2 tablespoons cacao nibs
  • 2 maraschino cherries
Instructions
  1. Place banana halves on either side of a sundae dish or larger, shallow bowl. Scoop Greek yogurt in between banana halves and add toppings. Don’t forget the cherries on top!

Recipe Notes

To make the Date Caramel (will make extra): Soak 20 pitted dates in warm water for 10 minutes. Drain and place in a food processor with 4 tablespoons water and 4 tablespoons unsweetened vanilla almond milk. Pulse until a smooth puree forms into a thick caramel consistency. Store any extra in an airtight container in the refrigerator.

Breakfast Banana Split | CaliGirlCooking.com

 

If you enjoyed this recipe, you might also like:

Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles

Is everyone completely sick of pumpkin yet?Easy Pumpkin Basil Marinara with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

I sure hope not, because today I’m sharing the recipe for this Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles, and it is all kinds of delicious.

Our lives are about to become a bit upended. The holidays are fast approaching, which means family visiting, kids out of school, and more parties and events than we can comfortably handle (but not like that stops us.) In a time of such indulgence and celebration, it’s important for us to stay rooted and focused on things that keep us sane, like home-cooked dinners full of nutritious foods, evenings spent at the kitchen table connecting with those who matter most.


This Easy Pumpkin Basil Marinara Sauce with Papperdelle and Sweet Potato Noodles is the perfect, quick and healthy dinner to get us through these crazy times, to serve in those rare moments when we have a night with no open houses or company holiday parties. It’s full of nutrients, yet comforting and “homey” at the same time. The kind of meal your family will love without knowing it’s actually good for them!

Easy Pumpkin Basil Marinara with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

The other great news is that this meal can be customized in sooo many different ways, for any sort of diet. It’s already vegetarian, but to make it vegan, just use a vegan pasta or omit the pasta altogether and double up on the sweet potato noodles. If you (or anyone in your family) is like my husband and needs some sort of protein with his meal, throw on a grilled chicken breast or shrimp. Gluten-free? Again, just sub in brown rice pasta or more sweet potato noodles. The possibilities are endless!

I also (shamefully) realized when getting this post ready that this is the first recipe I’ve shared here on CGC featuring spiralized vegetables. This is so crazy to me because we literally probably spiralize vegetables in some form or another for dinner at least one night a week. It’s usually in the form of zucchini, tossed with whatever vegetables we have on hand and some sort of lean protein.

There are endless possibilities for spiralizing, and if you’re curious about other ways you can use the technique, just head on over to Ali Maffuci’s blog, Inspiralized. She is the QUEEN of spiralizing and always has such great ideas. I’ve followed her for quite some time now and, although there are tons of options out there these days, hers is the brand of spiralizer we use. We’ve also bought it as a gift for just about everyone we know (ahem, Christmas is just around the corner!), and it’s always received rave reviews. If you need to pick one up for yourself and 20 of your closest friends, click here!

But let’s get back to this Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles! Because I’m pretty sure you should just make it tonight for dinner. You might also already have most of the ingredients on hand. Canned, crushed tomatoes, pumpkin puree, sweet, potatoes, pasta…all items that are likely living in your pantry around this time of year. The only fresh items you’ll want to go out and grab are a couple of tomatoes and a big bunch of fresh basil. Dinner will be ready before you know it!

Easy Pumpkin Basil Marinara with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

I used a deep sauté pan to make the sauce (this is the exact one I used, which I have to say is one of my FAVORITE types of cooking vessels to have on hand) so I could just throw in the sweet potato noodles and cooked pappardelle and serve everything out of the one pan. So easy!

I cooked the pappardelle until al dente, but I threw in the sweet potato noodles raw and just let them simmer in the sauce for a little bit.

Once you have the sauce cooked and the noodles added, simply serve as is or top with your favorite protein (meatballs, anyone?) A little crusty bread on the side never hurt either 😉

Easy Pumpkin Basil Marinara with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles

15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 4-6

A healthy, quick and easy dinner to whip up during the busy holidays. Pappardelle and spiralized sweet potato noodles are tossed in a nutrient-packed pumpkin basil marinara sauce.

Ingredients

  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 3 large garlic cloves, minced
  • 1 large tomato, diced
  • 1 28-ounce can unsalted crushed tomatoes
  • 1 15-ounce can pumpkin
  • ¼ cup red wine
  • 2 tablespoons brown sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/3 cup chopped fresh basil
  • 1 cup diced sweet potato (optional – I used the leftover “nubs” from spiralizing the sweet potato noodles)
  • 8 ounces pappardelle
  • 2 sweet potatoes, spiralized

Instructions

  1. In a large, deep sauté pan, warm olive oil over medium high heat. Once oil is warm, add shallot and garlic. Saute until mixture starts to turn translucent and fragrant (about 5 minutes) then add diced tomato. Stir to combine.
  2. Add crushed tomatoes, pumpkin, red wine, brown sugar, oregano, crushed red pepper, salt and pepper to pan. Stir to combine, then stir in basil and diced sweet potato (if using.) Bring to a heavy simmer, stirring occasionally.
  3. While sauce is simmering, cook the pappardelle. Bring a large pot of salted water to a boil, then add pappardelle. Cook for about 5 minutes, or until al dente. Strain immediately and set aside.
  4. Add spiralized sweet potato to the marinara sauce simmering on the stove. Let simmer for about 5 minutes, and then add pappardelle, simmering for an additional 3-5 minutes. Turn off heat and serve immediately.

Notes

Wine Pairing Notes: Marinara pairs wonderfully with many heavier red wines, such as Cabernet Sauvignon or an Italian red such as Barbera or Sangiovese. In all honesty, this dish will probably pair best with whatever wine you use to cook with, so don’t go for the super-cheap stuff!

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Easy Pumpkin Basil Marinara Sauce with Pappardelle and Sweet Potato Noodles | CaliGirlCooking.com

 

Pumpkin – it’s what’s for dinner!

If you enjoyed this recipe, you might also like:

Pastrami Pizza

TGIF!

Pastrami Pizza | CaliGirl Cooking

I don’t know about you, but I am sooo glad it’s Friday. It has been a long week and I am so ready for the weekend and a quick and tasty dinner to kick it off.


When Chris and I were kids, BOTH of our families had a tradition of Friday night pizza and the TGIF shows on ABC – specifically Family Matters and Full House (hello fellow children of the 90’s!) We’d get home from school, put on our comfy clothes, and hunker down in front of the TV for a night of watching Steve Urkel and Michelle Tanner with a big, fat pizza pie (or two.)

Pastrami Pizza | CaliGirl Cooking

Chris and I don’t have a family of our own yet, but we talk often about wanting to start a tradition like this once we do. Fridays = pizza, and although TGIF is no longer airing, I’m sure we’ll be able to find one thing or another to watch amongst Netflix, Hulu, Amazon TV, etc. etc.

So, to celebrate the end of this crazy week, I whipped up a pizza for us to not only enjoy this week, but also keep in our archives for those fun Friday nights of the future.

In keeping with the “nostalgic” theme of this post, I recreated this pizza based off of one we have whenever we go visit Chris’ parents. Since we both have to work until at least 4 or 5 on Friday afternoons, we usually don’t get up to their house until 9PM (or even 10PM.) It’s become a tradition for his folks to go to one of their local pizza joints, My Pizza, and bring home a couple of pies to keep in the oven until we arrive.

One of the pies that is ALWAYS waiting for us when we arrive is their Pastrami Pizza. This has been a favorite in Chris’ family for a looooong time and it quickly became one of mine as well. As soon as I had it, I knew I wanted to try and recreate it so we could enjoy it at home in between our trips up north.

Pastrami Pizza | CaliGirl Cooking

Although, not EXACTLY like My Pizza’s, the version I created is pretty darn close and will help satisfy us between visits.

We start with a classic no-knead dough (which I found via My Name is Yeh who found it via Jim Lahey, thanks guys!) This is a REALLY easy dough recipe (it literally takes less than 5 minutes to whip up), but you have to plan in advance since it takes at least 18 hours to rise. Once the dough has finished rising, simply split it up into parts depending on how big of a pizza you want to make (four parts make mini, more single-serving pizzas, while two parts make a pizza that will serve 3-4 people.) OR – since it’s already Friday and we want this pizza tonight, we can just buy a pre-made crust or dough at the grocery store on our way home from work. Sound good?

Pastrami Pizza | CaliGirl Cooking

Then, we add the toppings that will get baked on top of the dough. Mayo for sauce, mozzarella for cheese, pastrami, and red onions (cooking the onions will help take away some of their bite.)

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

After baking, we throw on some more toppings: lettuce, tomato, pepperoncini and mustard.

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza | CaliGirl Cooking

Voila! Pizza’s done. While we’re letting it cool, let’s throw on our sweatpants and find something good to watch on Netflix. Friday night never looked (or tasted) so good.

Pastrami Pizza | CaliGirl Cooking

Pastrami Pizza

Yield: Makes 2 medium pizzas

Ingredients

  • One recipe of Jim Lahey's Pizza Dough or store bought dough
  • Extra flour for working with the dough
  • 4 tablespoons mayonnaise (2 tablespoons per pizza)
  • 8 ounces mozzarella, sliced (4 ounces per pizza)
  • 8 ounces pastrami (4 ounces per pizza)
  • ½ of a small red onion, diced (1/4 of an onion per pizza)
  • 2 medium tomatoes, diced (1 tomato per pizza)
  • ½ cup chopped pepperoncini (1/4 cup per pizza)
  • 2 cups shredded iceberg lettuce (1 cup per pizza)
  • 3-4 tablespoons yellow mustard (1 ½ - 2 tablespoons per pizza)

Instructions

  1. Prepare dough according to instructions. Once dough has risen, cut into two portions. While working with the first portion, place the other portion in the refrigerator.
  2. Preheat the oven to 450 degrees Fahrenheit.
  3. On a pizza stone coated with cornmeal/flour or on a pizza pan coated with cooking spray, roll out the pizza dough to the desired shape.
  4. Spread 2 tablespoons of mayonnaise over the dough, then add mozzarella, pastrami and red onion. Bake at 450 degrees for 20 minutes.
  5. Remove from oven and sprinkle with tomatoes, pepperoncini and lettuce. Drizzle yellow mustard over top.
  6. Repeat with second portion of pizza dough.
  7. Let cool slightly before serving.

Notes

Wine Notes: This pizza would go be equally great with a darker rose or a nice Zinfandel.

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Pastrami Pizza | CaliGirl Cooking

You know you want in.