Lavash Flatbread Pizza
What is lavash??
Lavash is a flatbread, a staple of meals in Iran, Azerbaijan, Armenia and Georgia. Until recently I’d never thought about using it as a pizza crust. It hardly resembles one — it’s much thinner. Still, I’ve found it’s a great way to put together something like a pizza for a quick lunch or dinner. And it’s the easiest pizza you’ll ever make.
When you bake it, lavash becomes crispy on the edges. If you let it go for too long in the oven, it will be crisp all the way through, like a cracker. Despite the texture, lavash makes a great vehicle for any number of healthy toppings. I like to combine a small amount of cheese — mozzarella, goat cheese or Gruyère — with vegetables. These I usually cook first, as lavash pizzas aren’t cooked at high heat like regular pizzas.
At Iranian markets, lavash is sold in sheets so big that half the bread dries out before you can finish it. As an alternative, Trader Joe’s now sells lavash in 9-by-12-inch sheets. Half of one makes a perfect serving.
by Martha Rose Schulman, New York Times
Lavash Pizza Recipe
adapted from New York Times
1 9-by-12-inch piece of lavash
1/2 Tablespoon pesto
6 slices fresh mozzarella
2 small plum tomatoes sliced
1 handful spinach
sliced cremini mushrooms
1/4 cup fresh parmesan
1 tablespoon extra virgin olive oil
1. Heat the oven to 375 degrees. Place the lavash on a baking sheet. Spread pesto over lavash. Sprinkle the mozzarella over the lavash, and top with the basil, tomato slices, spinach and mushrooms. Arrange the parmesan over toppings. Drizzle on the olive oil.
2. Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.
Yield: Serves two.