Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese Recipe (2024)

Paint the Pizza Crust with 1/4 of olive oil mixed with Red pepper flakes, salt, 3 cloves of crushed garlic, and dried parsley..

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.

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.

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.

This is our go-to Friday night pizza recipe. Delicious and we love the crispy crust!

Trader Joe's has them. They're in the bread section, with the tortillas & pita.

Pizza notes...Paint crust with 1/4 Cup Olive Oil, mixed with 3 cloves Garlic, Salt , red pepper flaks, and dried Parsley

Delicious! I used whole wheat Naan.

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

Try it with added spinach and crumbled gorgonzola instead of goat cheese. *Chef's kiss.

very nice and easy. Nice crust. Made with Trader's Joe Lavash bread.

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!

For everyone having soggy issues. Cook the lavash bread for about 3min before adding toppings it should help tons

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.

Highly, highly recommend. My new obsession is trying variations on this theme.

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!

A winner! Worked well with green tomatoes.

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.

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).

Paint the Pizza Crust with 1/4 of olive oil mixed with Red pepper flakes, salt, 3 cloves of crushed garlic, and dried parsley..

Pizza notes...Paint crust with 1/4 Cup Olive Oil, mixed with 3 cloves Garlic, Salt , red pepper flaks, and dried Parsley

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.

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.

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.