Pizza Without the Dough

Recipes for Health
By MARTHA ROSE SHULMAN
Published: October 25, 2010

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 Tomatoes, Mozzarella and Goat Cheese

This is my favorite lavash pizza. It’s simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven.

1 9-by-12-inch piece of lavash
1/2 cup, tightly packed (2 ounces), grated or shredded fresh mozzarella
2 plum tomatoes (8 to 10 ounces), sliced
1/4 red onion, sliced (optional)
1/2 cup (2 ounces) crumbled goat cheese
1 to 2 teaspoons fresh thyme
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil

1. 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, and place in the oven. 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.

Yield: Serves two.

Advance preparation: This pizza takes minutes to throw together and should be assembled just before baking.

Nutritional information per serving: 410 calories; 25 grams fat; 12 grams saturated fat; 50 milligrams cholesterol; 29 grams carbohydrates; 2 grams dietary fiber; 299 milligrams sodium (does not include salt added during preparation); 18 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com. Her new book, "The Very Best of Recipes for Health," was published recently by Rodale Books.