Herbed Flatbread Pizzas Recipe

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

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

Step 1

Preheat oven to 400° with pizza stone or inverted baking sheet on middle rack.

Step 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

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

*Soft Mediterranean flatbread, available at well-stocked grocery stores.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories314

% Daily Value *
Total Fat 18g24%

Saturated Fat 8.1g41%
Cholesterol 34mg12%
Sodium 869mg38%
Total Carbohydrate 17g7%

Dietary Fiber 2.5g9%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Herbed Flatbread Pizzas