We made a date night at home and created a mini pizza bar of various ingredients including Roma tomatoes, basil, feta cheese, mushrooms, caramelized onions, roasted garlic, and slices of Italian pepperoni. For a tomato sauce, we had a jar of LaFamiglia Del Grosso’s Puntannesca sauce we received as a gift from the recent Stir It Up event.
This isn’t so much a recipe, since it’s just a matter of putting on any toppings that you like. Because the lavash is very thin, there’s just a few tips you should keep in mind.
Lavash Bread Pizza
- 1 package of lavash bread, cut into rectangular pieces
- Olive oil or olive oil spray
- Italian seasonings, herbes de provence, or montreal steak seasoning
- Tomatoes: cut thinly and make sure you use just the meaty portion, and drain any juices
- Sauce: go lightly–too heavy a hand will make it soggy
- Fresh herbs: we like to add the basil after baking so it doesn’t wilt.
Pre heat oven to 400 degrees. Lightly brush or spray olive oil on the lavash bread and sprinkle your desired seasoning on top.
Place your “dry” toppings–mushrooms, tomato, pepperoni, cheese, etc. Since the bread is quite thin, don’t overload it and spread toppings around. On a baking pan or cookie sheet, bake approximately 8-10 minutes or until lavash is golden brown at the edges. If you have a pizza stone use that instead, but we’re not sure if it make a big difference in this case.
If you’re using wet ingredients such as tomato sauce, bake the lavash first for about 4 minutes, then remove and as the lavash bread cools, it will become quite crisp. Add a light layer of sauce at this point, then any additional ingrediants and place back in the oven and bake until edges turn golden brown, another 4-6 minutes.