Lavash Pizza with Tomatoes and Mozzarella

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.

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
Freshly ground black pepper
1 tablespoon extra-virgin olive oil


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.

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