I've got a beautiful slice of Turkish's lavash flat pide bread. It is gorgeously soft and the density is approximately 1/3 of your normal Turkish flat bread!
Tonight I am turning this lavash bread into a thin, crispy pizza.
(c) GMV - Got My Vote
This baked lavash supreme pizza is totally delish. I used the beetroot duck pate, red wine salami and Greek antipasto as my topping choices and the result is a real stunner!.
This pizza is so light, crispy, and so yum. My stomach is full but my heart wants more!
This recipe makes a great lunch, dinner, or appetizer and the topping choices are almost endless, but I think I've got a winning combinations :)
- 1/2 lavash bread
- 200g baby spinach
- 4 tablespoon BeetrootRelish duck pate
- 2 bacon rash
- 300g shaved ham
- 100g red wine & garlic salami
- 200g mixed cheese
- 100g mixed Greek antipasto pack (contains sundried tomato, kalamata olives and Danish fetta cheese)
- 1 lime
- Black pepper to season
7. Bake lavash in the oven for 5 - 8 minutes.
(Tip: As lavash bread is relatively thin, I would recommend a shorter baking time.)
8. Halfway into the baking, add sundried tomatoes and kalamata olives.
9. Continue baking for approximately 3-5 minutes or until lavash is golden brown at the edges.
10. Top with ample baby spinach leaves and cubed fetta cheese.
I like to top our pizzas with fresh greens (it saves time and effort to make a separate salad!)
11. Cut into 8 slices & serve with wedges of lime.
When you bake it, lavash becomes crispy on the edges... will you look at the golden crunchy edges? So yum...
This pizza is so light, crispy, and so much healthier than eating all that dough in a regular pizza.
We didn't get any of that sluggish, too-full feeling you get after eating regular doughy pizza; instead this meal leaves us feeling light, energized and totally satisfied.
It is too perfect for an informal dinner party with a nice bottle of red.