Lavash Pizza With Zucchini and Goat Cheese Topping
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 19-by-12-inch lavash
- 2tablespoons extra virgin olive oil
- 1large garlic clove, minced
- 3medium zucchini, thinly sliced (about 1 pound)
- Salt
- freshly ground pepper
- ½cup (2 ounces) crumbled goat cheese
- 1 to 2teaspoons chopped or slivered fresh mint leaves
Nutritional analysis per serving (2 servings)
320 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 11 grams protein; 706 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees, preferably with a baking stone in it.
- Step 2
Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Add the zucchini. Cook, stirring or tossing in the pan, just until the zucchini begins to look translucent, about three minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute until fragrant. Season with salt and pepper, and remove from the heat.
- Step 3
Place the lavash on a baking sheet. Sprinkle the goat cheese over the lavash. Arrange the zucchini on top in overlapping rows. Drizzle on the remaining olive oil, and place in the oven. Bake 15 minutes until the lavash is crisp and browned on the edges. Remove from the heat, sprinkle on the mint and serve.
- Advance preparation: You can cook the zucchini through Step 2 several hours before you assemble and bake the lavash pizza.
Private Notes
Comments
Couldn’t get lavash so I got a frozen flatbread (Stonefire) from the grocery store . There were two in the package so I did one with goat cheese ( used much more than the recipe called for), and ricotta for the other, for the less adventurous eaters. Both were amazing!!! Big hit at brunch.
Delicious, though used ready-made pizza dough, instead of lavash . I added onion, and substituted mozzarella for the goat cheese, just because that's what I had. It's the mint, I think, that elevates this from the ordinary, even though I added the mint before baking -- not intentionally, but because I failed to read the instructions thoroughly -- and it worked fine.
This was pretty good, but nothing to write home about. For dessert I spread goat cheese on a flat bread with Rainier cherries and tossed it in the oven for seven minutes and that was delicious!
Couldn’t get lavash so I got a frozen flatbread (Stonefire) from the grocery store . There were two in the package so I did one with goat cheese ( used much more than the recipe called for), and ricotta for the other, for the less adventurous eaters. Both were amazing!!! Big hit at brunch.
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