Pizza Without the Dough - thinner than NY pizza
New York Times / MARTHA ROSE SHULMAN
25-Oct-2010 (3 comments)

Lavash is a flatbread, a staple of meals in Iran, Azerbaijan, Armenia and Georgia. Until recently I’d never thought about using it as a pizza crust. It hardly resembles one — it’s much thinner. Still, I’ve found it’s a great way to put together something like a pizza for a quick lunch or dinner. And it’s the easiest pizza you’ll ever make.

When you bake it, lavash becomes crispy on the edges. If you let it go for too long in the oven, it will be crisp all the way through, like a cracker. Despite the texture, lavash makes a great vehicle for any number of healthy toppings. I like to combine a small amount of cheese — mozzarella, goat cheese or Gruyère — with vegetables. These I usually cook first, as lavash pizzas aren’t cooked at high heat like regular pizzas.

At Iranian markets, lavash is sold in sheets so big that half the bread dries out before you can finish it. As an alternative, Trader Joe’s now sells lavash in 9-by-12-inch sheets. Half of one makes a perfect serving.

Lavash Pizza With >>>

MM

Lavaash Pizza

by MM on Mon Oct 25, 2010 05:01 PM PDT

A great way of making pizza w/o all the calories from the dough.

Now that's a thin Pizza.



Balatarin
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MM

Yolanda - or, a giant burrito if roll it before it gets a crust

by MM on Tue Oct 26, 2010 11:43 PM PDT

hmmmmm.  sounds good already.


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yolanda

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by yolanda on Tue Oct 26, 2010 12:58 PM PDT

It sounds like a giant taco 'cause the crust is soooo thin!


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