Recipe by Gitty Friedman

Styling and photography by Mirel Freylich

This is the easiest supper and the best way to use up leftover Shabbos deli without your family complaining about leftovers.

Yield: 24 mini pizzas

Ingredients:

24 mini pizza rounds

Barbecue sauce

5 oz. sliced turkey, diced

6 oz. sliced pastrami, diced

2 frozen sautéed onion cubes (or 1 onion, sautéed)

Garlic mayo for drizzle

Directions:

Line a baking sheet with parchment paper.

Lay pizza rounds on baking sheet. Poke a few holes in each so they don’t pop up while baking.

Smear a generous amount of barbecue sauce on each round.

Top with deli and onions.

Bake at 350°F for about 20 minutes.

Drizzle with garlic mayo prior to serving.