Lavash Pizza

Over the last couple of days I have been deliberating over my annual spring dilemma.  To exercise or to eat pizza; that is the question.  Clearly the answer is pizza.  Pizza covered with prosciutto and brie?  Even better.

One of my all time favorite breads is a middle eastern flatbread called “lavash”.  There are two types of lavash; a soft, and a crisp version.  I lean heavily towards the soft because it’s fluffy and wonderful, and because it makes a killer pizza crust.  It’s like having a super soft piece of Naan covered with everything wonderful.  

I made two pizzas.  Prosciutto was the common factor, because prosciutto is thin slices of salty pig and I love it with all my heart. 

These tiny stalks may very well be my favorite part of spring.  Sauteed asparagus played alongside brie and prosciutto on pizza number one. 

Blood oranges went atop pizza number two, along with feta, spinach, and of course, the prosciutto.   Lavash begs to be covered in whatever topping makes you happy.  Mushrooms and goat cheese?  Sure.  Heirloom tomatoes and feta?  Go for it.  

Make yourself a pizza, or two.  


  Pedantic Foodie  

Recipe:  Lavash Pizza 

For the lavash:

makes two medium pizzas / recipe adapted from Bernard Clayton 

-4 cups all-purpose flour

-1 package dry yeast

-2 teaspoons kosher salt

-1 tablespoon olive oil

-1 1/2 cups hot water 

- corn meal 

In the work bowl of your stand mixer combine yeast, kosher salt, and 2 cups of flour.  Mix olive oil with hot water and pour into the flour mixture.  Beat with paddle attachment while slowly adding the remaining 2 cups of flour.  When a shaggy dough has formed kneed for 5 minutes using the dough hook attachment.  Place the dough in a greased bowl and set in a warm place to rise for 40 minutes.  When the dough has doubled in size, turn out unto a floured surface and shape the pizza crust.  Dust a baking sheet with cornmeal and lay the crust out upon the sheets, topping them as you choose.  Bake at 350 degrees for 20-25 minutes or until the crust is slightly golden around the edges.  Enjoy!

Asparagus Pizza:

-sauteed asparagus

-brie (sliced)


-olive oil (for drizzling) 

Blood Orange Pizza:

-blood orange wedges 

-baby spinach 

-feta cheese