A whole sheet of lavash makes a thin, crisp base for a quick pizza. Prebaking the bread before adding sauce prevents a limp center, while a short second bake melts the cheese without scorching the delicate edges. Serve it immediately after a brief rest for the best crunch.
Equipment and timing
- Large rimmed baking sheet
- Parchment paper
- Pastry brush
- Pizza cutter
Yield: 1 large thin-crust pizza, 2 servings
Preparation: 10 minutes
Cooking: 12 to 15 minutes
Oven: 400°F/200°C
Ingredients
- 1 rectangular lavash flatbread, about 9 by 12 inches
- 1 teaspoon olive oil
- 1/3 cup thick pizza sauce
- 3/4 cup shredded part-skim mozzarella
- 1/2 cup thinly sliced bell pepper or mushrooms
- 12 slices turkey pepperoni, optional
- 1/2 teaspoon dried Italian seasoning
- Pinch of crushed red pepper, optional
- 1 tablespoon finely grated Parmesan, optional
Method
- Heat the oven to 400°F/200°C with a rack in the middle. Line the baking sheet with parchment. Lay the lavash flat and brush both sides lightly with oil.
- Bake for 3 minutes, flip carefully, and bake 2 to 3 minutes more. It should feel dry and firm but remain pale; it will brown again after topping.
- Spread the sauce in a thin layer, leaving a 1/2-inch border. Add mozzarella, vegetables, pepperoni if using, Italian seasoning, red pepper, and Parmesan. Keep wet toppings light so the base stays crisp.
- Return the pizza to the oven for 6 to 8 minutes, rotating the pan once, until the cheese is melted and bubbling and the edges are golden. Rest 3 minutes before cutting into eight pieces.
Success tips
Lavash varies in thickness, so watch the first bake closely. If the sheet has already become deeply brown, add the toppings and reduce the second bake by a minute or two. Pat watery vegetables dry and sauté mushrooms first if they release a lot of liquid. A thick sauce is safer than a loose purée.
Grab Quick Bites
For an especially crisp bottom, slide the parchment and pizza directly onto the oven rack for the final minute, provided the lavash is firm enough to move safely. Do not overload it: this is a cracker-style pizza rather than a chewy dough crust.
If using frozen vegetables, thaw and squeeze them dry first. Fresh tomato should be seeded and thinly sliced. Place small toppings evenly rather than piling them in the middle, and leave the border exposed so it can vent moisture and become visibly crisp.
Variations and storage
Use chopped spinach, roasted peppers, olives, or cooked chicken in modest amounts. Any meat topping must be fully cooked before it goes onto the pizza. Refrigerate leftovers within 2 hours and keep for up to 3 days. Reheat on a baking sheet at 375°F/190°C for 4 to 6 minutes; a microwave will soften the crust.
6 pts for the entire pizza!
1 Joseph’s lavish bread 2 pts
1 cup Kraft shredded fat free mozzarella cheese 3 pts (I could have used less)
12 slices of turkey pepperoni 1 pt
1/3 cup homemade marinara 0.
*** I did rinse the cheese and it really melted nice. I normally only use reduced fat but I wanted to try the ff and it was pretty good.
