Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves two
- 19-by-12-inch piece of lavash
- ½cup, tightly packed, grated or shredded fresh mozzarella (2 ounces)
- 2plum tomatoes, sliced
- ¼red onion, sliced (optional)
- ½cup crumbled goat cheese (2 ounces)
- 1 to 2teaspoons fresh thyme
- Salt
- Freshly ground black pepper
- 1tablespoon extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
278 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 14 grams protein; 388 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
Jim
Paint the Pizza Crust with 1/4 of olive oil mixed with Red pepper flakes, salt, 3 cloves of crushed garlic, and dried parsley..
Judy
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.
Lori
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.
Judy
This is our go-to weeknight pizza. It delivers the thin crust we prefer and couldn't be quicker or easier. Topping variations are endless, just be careful not to use too much or it can be soggy. The bread should be still be visible between topping items.
Maureen
This is our go-to Friday night pizza recipe. Delicious and we love the crispy crust!
Annie
Trader Joe's has them. They're in the bread section, with the tortillas & pita.
Jim
Pizza notes...Paint crust with 1/4 Cup Olive Oil, mixed with 3 cloves Garlic, Salt , red pepper flaks, and dried Parsley
chris
Delicious! I used whole wheat Naan.
Hassan
1) I used ciliegine mozzarella. Delicious, but too soggy for the lavash. I drained some juice from the tray midway through. The wet lavash stuck a bit, but it was good overall.
2) The tomatoes didn't bake fully, and could be cut thinner for perfect bake
3) I added pine nuts and anchovies on top of everything. This probably required more time
4) Anchovies and tomatoes might be too much together for some
K
Try it with added spinach and crumbled gorgonzola instead of goat cheese. *Chef's kiss.
QUAASAM
very nice and easy. Nice crust. Made with Trader's Joe Lavash bread.
Lisa
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!
Clare
For everyone having soggy issues. Cook the lavash bread for about 3min before adding toppings it should help tons
Giavanna y Leets
For the base of pizza: mash two cloves of garlic, some olive oil, crushed red pepper and two anchovies in mortar and pestle. Brush on Lavash bread before adding toppings.
Joel Goldfoot
Highly, highly recommend. My new obsession is trying variations on this theme.
Heather
This was delicious and super easy to make. I used fresh mozzarella in addition to the shredded, oil and garlic coated on the lavash, and heirloom tomatoes which were a bit wet so caused slight sogginess but so beautiful and yummy!
Hamid
A winner! Worked well with green tomatoes.
Jennifer
Haven't tried many variations yet, just subbed garlic and herb goat cheese for plain & sprinkled with Italian seasoning instead of thyme & it turned out great. So fast and simple, I'll definitely be making it again.
Maryel
This is actually the most popular NYT recipe in our house. My only substitute is basil for the thyme (unfortunately my palate is very picky about herbs).
Jim
Paint the Pizza Crust with 1/4 of olive oil mixed with Red pepper flakes, salt, 3 cloves of crushed garlic, and dried parsley..
Jim
Pizza notes...Paint crust with 1/4 Cup Olive Oil, mixed with 3 cloves Garlic, Salt , red pepper flaks, and dried Parsley
Lori
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.
Judy
This is our go-to weeknight pizza. It delivers the thin crust we prefer and couldn't be quicker or easier. Topping variations are endless, just be careful not to use too much or it can be soggy. The bread should be still be visible between topping items.
Judy
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.
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