Pizza Lavash Recipes

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LAVASH FLATBREAD PIZZAS



Lavash Flatbread Pizzas image

If you like thin crust pizza, you'll love these super easy Lavash flatbread pizzas! Kids love them and they take only minutes to prepare.

Provided by Gina

Categories     Lunch     Snack

Time 20m

Number Of Ingredients 6

9 x12" lavash flatbread
olive oil spray
3 tbsp marinara sauce
2 oz reduced fat shredded mozzarella
pinch dried oregano
2 tbsp fresh basil

Steps:

  • Preheat oven to 450°. If you have a pizza stone, heat it as well.
  • Spray lavash lightly with oil then top with sauce. Too much sauce will make the bread soggy so don't over-do it.
  • Top with cheese and oregano, then bake until the cheese melts, about 5 minutes.
  • Remove from the oven and cut into 4 pieces.
  • Top with fresh basil and eat immediately.

Nutrition Facts : ServingSize 2 slices, Calories 192 kcal, Carbohydrate 24 g, Protein 12 g, Fat 5 g, SaturatedFat 2.5 g, Cholesterol 15 mg, Sodium 440 mg, Fiber 1 g, Sugar 1 g

LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE



Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese image

This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven. Assemble the pizza just before baking.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves two

Number Of Ingredients 9

1 9-by-12-inch piece of lavash
1/2 cup, tightly packed, grated or shredded fresh mozzarella (2 ounces)
2 plum tomatoes, sliced
1/4 red onion, sliced (optional)
1/2 cup crumbled goat cheese (2 ounces)
1 to 2 teaspoons fresh thyme
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 387 milligrams, Sugar 2 grams

LAVASH PIZZA WITH SMOKED SALMON



Lavash Pizza With Smoked Salmon image

This is inspired by Wolfgang Puck's signature smoked salmon pizza, and it's a great way to work more salmon, rich in omega-3 fats, into your diet. The trick here is to bake the lavash just until the edges are crisp, but not so long that it's too crisp all the way through to cut easily.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, appetizer

Time 20m

Yield Serves two

Number Of Ingredients 8

1 9-by-12-inch lavash
1/4 cup drained regular 2 percent yogurt or thick, Greek-style 2 percent yogurt
1 teaspoon freshly squeezed lemon juice
1 teaspoon minced fresh dill or chives
1 tablespoon extra-virgin olive oil, plain or mixed with 1 finely minced clove garlic
3 to 4 ounces thinly sliced smoked salmon (enough to cover the lavash)
2 additional teaspoons chopped chives
Freshly ground pepper

Steps:

  • Heat the oven to 375 degrees. Place the lavash on a baking sheet. Bake for 8 to 10 minutes, just until the edges are crisp and browned. Remove from the heat, brush with the oil and set aside.
  • Mix together the yogurt, lemon juice and 1 teaspoon dill or chives. Season to taste with salt and pepper. Spread over the lavash in a thin layer. Top with overlapping slices of smoked salmon. Sprinkle the salmon with chives, grind on some pepper and serve.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 509 milligrams, Sugar 2 grams

PIZZA LAVASH



Pizza Lavash image

I make this for my family all the time, and its so simple but so yummy! Even my little brother likes it, and he is picky!

Provided by skimble_kitten

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1 lavash bread
3 tablespoons pizza sauce (however much you like)
1/3 cup pre-shredded mozzarella cheese (you might want more, im not a big cheese fan)
2 -3 slices deli turkey or 2 -3 slices ham

Steps:

  • Spread the pizza sauce on one side of the lavash.
  • crush turkey with fingers into very small crumble-like pieces, or dice on cutting bored. just make sure the pieces are very small.
  • In a bowl combine crushed turkey and mozzarella cheese, toss a little to make sure its all mixed up. If you wish you could also add pineapple, banana peppers, olives, etc.
  • Spread mixture evenly over lavash.
  • Put in toaster oven, on high for 8-11 minutes, or until the lavash gets crispy and the cheese melts.
  • You can cut it into little pieces, but I think it's more fun to just tear them off as you eat! :D.

Nutrition Facts : Calories 181.8, Fat 10.2, SaturatedFat 5, Cholesterol 61, Sodium 936.1, Carbohydrate 6.2, Fiber 0.5, Sugar 2.9, Protein 16.2

GRILLED LAVASH PIZZA WITH SPICY HUMMUS, GRILLED EGGPLANT, FETA, RED CHILE OIL, AND MINT



Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint image

Provided by Bobby Flay

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 22

1 soft lavash bread
Olive oil
2 small Japanese eggplants, halved
Salt and freshly ground black pepper
Spicy Hummus, recipe follows
12 ounces crumbled feta cheese
Red Chile Oil, recipe follows
Chopped fresh mint, for garnish
1 1/2 cups dried chickpeas, cooked until soft
2 cloves garlic, chopped
1/4 cup tahini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 lemon, juiced
1/2 cup to 3/4 cup olive oil
Salt and freshly ground pepper
3 tablespoons chopped parsley leaves
2 ancho chiles, stemmed and chopped
1 New Mexican red chili, stemmed and chopped
1 teaspoon chile de arbol powder
1 cup canola oil
Salt

Steps:

  • Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
  • Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
  • Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
  • Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

BACON AND ARTICHOKE HEARTS LAVASH FLATBREAD



Bacon and Artichoke Hearts Lavash Flatbread image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

5 slices center-cut bacon
One 12-ounce bag frozen artichoke hearts, thawed
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon red chile flakes
One 15-ounce container part-skim ricotta
1 tablespoon lemon zest
1/4 cup grated Parmesan, plus more for sprinkling
1/2 teaspoon kosher salt, plus additional as needed
Freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
1 sheet lavash
1 cup baby arugula
Olive oil, for drizzling

Steps:

  • Preheat the oven to 425 degrees F and line a sheet tray with parchment paper.
  • Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and chile flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside.
  • Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes.
  • Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices.

LAVASH VEGETARIAN PIZZA



Lavash Vegetarian Pizza image

Provided by Antoinette Muto

Categories     Olive     Onion     Tomato     Bake     Broil     Vegetarian     Quick & Easy     Feta     Bell Pepper     Fall     Healthy     Monterey Jack     Bon Appétit     Los Angeles     California

Yield Makes 6 servings

Number Of Ingredients 9

1 soft lavash bread
3 tablespoons olive oil
1/2 cup minced pitted Kalamata olives
1 cup grated Monterey Jack cheese
1 3/4 cups crumbled feta cheese
1 1/2 cups sliced mushrooms
1 cup diced green bell pepper
1/2 cup diced red onion
1 cup diced seeded plum tomatoes

Steps:

  • Preheat broiler. Place lavash on large baking sheet; brush with 1 1/2 tablespoons oil. Broil until lavash just begins to crisp, about 1 minute.
  • Reduce oven temperature to 450°F. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1 1/2 tablespoons oil. Spread with olives; sprinkle with Monterey Jack cheese and feta cheese, then mushrooms, onion, bell pepper, and tomatoes. Sprinkle with salt and pepper. Bake until pizza is heated through and cheeses melt, about 10 minutes. Cut into squares.

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