Herbed Flatbread Pizzas
Photo: Annabelle Breakey Stylist: Randy Mon
A crisp, ingeniously light version of pizza. Burnham suggests grilling the vegetables if they’re super ripe and juicy so the crust doesn’t become soggy. “This recipe originated from a surplus of backyard ‘weeds’–overgrown herbs,” she says. “It’s perfect for the summer, and goes well with a big salad.”
55 minutes
How to Make It
Step 1
1
Preheat oven to 400° with pizza stone or inverted baking sheet on middle rack.
Step 2
2
Thinly slice tomatoes, zucchini, and pepper. Mix garlic with oil and brush onto lavash. Scatter half the herbs, all the vegetables, and both cheeses over lavash.
Step 3
3
Slide lavash onto stone and bake until cheeses are melted and crust is crisp, 5 minutes. Remove from oven and sprinkle with salt, pepper, remaining herbs, and the arugula. Cut into large squares.
Step 4
4
*Soft Mediterranean flatbread, available at well-stocked grocery stores.
Ingredients
2 medium tomatoes
1 medium zucchini
1 red bell pepper
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
4 sheets lavash* or large flour tortillas
1/3 cup mixed chopped herbs, such as oregano, basil, parsley, and chives
1 cup sliced mushrooms
1/3 cup sliced red onion
1/4 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 cup loosely packed arugula
Directions
Step 1
1
Preheat oven to 400° with pizza stone or inverted baking sheet on middle rack.
Step 2
2
Thinly slice tomatoes, zucchini, and pepper. Mix garlic with oil and brush onto lavash. Scatter half the herbs, all the vegetables, and both cheeses over lavash.
Step 3
3
Slide lavash onto stone and bake until cheeses are melted and crust is crisp, 5 minutes. Remove from oven and sprinkle with salt, pepper, remaining herbs, and the arugula. Cut into large squares.
Step 4
4
*Soft Mediterranean flatbread, available at well-stocked grocery stores.
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