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. This is my favorite lavash pizza. It’s simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven.
Ingredients
For the lavash pizza with tomatoes, mozzarella and goat cheese
- 1 9-by-12-inch piece of lavash
- ½ cup, tightly packed 2 ounces, grated or shredded fresh mozzarella
- 2 plum tomatoes 8 to 10 ounces, sliced
- ¼ red onion, sliced optional
- ½ cup (2 ounces) crumbled goat cheese
- 1 to 2 teaspoons fresh thyme
- Salt
- freshly ground pepper
- 1 tablespoon extra virgin olive oil
- Nutritional Information
Nutritional analysis per serving (2 servings)
288 calories; 19 grams fat; 8 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 14 grams protein; 35 milligrams cholesterol; 391 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves two
Preparation
For the lavash pizza with tomatoes, mozzarella and goat cheese
- Heat the oven to 375 degrees, preferably with a pizza stone in it. Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil, and place in the oven. 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.
- Advance preparation: This pizza takes minutes to throw together and should be assembled just before baking.
20 minutes
Dining and Cooking