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Herbed Flatbread Pizzas

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

su-Herbed Flatbread Pizzas

Photo: Annabelle Breakey Stylist: Randy Mon
 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

Amount Per Serving
Calories 314Calories from Fat 51
% Daily Value *
Total Fat 18g28%

Saturated Fat 8.1g41%
Cholesterol 34mg12%
Sodium 869mg37%
Total Carbohydrate 17g6%

Dietary Fiber 2.5g10%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.