Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese
Updated April 26, 2016
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 9-by-12-inch piece of lavash
½ cup, tightly packed, grated or shredded fresh mozzarella (2 ounces)
2 plum tomatoes, sliced
¼ red onion, sliced (optional)
½ cup crumbled goat cheese (2 ounces)
1 to 2 teaspoons fresh thyme
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Nutritional analysis per serving (2 servings)
13 grams carbs; 35 milligrams cholesterol; 277 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 19 grams fat; 2 grams fiber; 364 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees, preferably with a pizza stone in it.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Just wanted to make a note here that Lavash is not Iranian. It is Armenian. Armenians have been credited with creating it over a thousand years before Christ. "Most sources claim that it is of Armenian origin,[1][2][3] including The American Heritage Dictionary of the English Language. - Wikipedia.
Paint the Pizza Crust with 1/4 of olive oil mixed with Red pepper flakes, salt, 3 cloves of crushed garlic, and dried parsley..
Since making the original (excellent) I've tried many variations. Caramelized onions w/Gruyere; goat cheese w/sun-dried tomatoes & a handful of arugula at the end, etc. I brush the crust lightly with olive oil before adding toppings. Always turns out well, and lunch or supper is on the table in minutes. Just be sure to keep toppings light and fairly spare or they'll weigh down the crust and keep it from getting crisp.
Try it with added spinach and crumbled gorgonzola instead of goat cheese. *Chef's kiss.
very nice and easy. Nice crust. Made with Trader's Joe Lavash bread.
This was a hit. I drizzled the olive oil at the end as written, but will take another reviewer’s suggestion and brush the crust with it before adding the toppings. The thyme was a welcome addition!