March 07, 2019 2 Comments
It’s a snap to make quick homemade thin crust “pizzas” using lavash or flatbread. Our kids love them and John and I eat them topped with heaps of salad.
This version of lavash pizza uses our Zahtar (aka Za'atar), a tangy and herbaceous blend mixed from toasted sesame seeds, thyme, sea salt, oregano, savory, marjoram, ajwain seed and sumac - a tart dried berry with a delightful sour punch.
I was inspired by the flavors of Man’oushe, freshly baked Lebanese flatbread slathered with olive oil and Zahtar.
My favorite store-bought lavash for pizza-making comes from my local grocery store, Farmer Joe’s, but you can find flatbread at Trader Joe’s, Whole Foods or Good Eggs.
A note about the tomatoes: if you’re using a thinner flatbread, be sure to slice the tomatoes smaller to avoid too much juice (which leads to a soggy pizza).
Serve these right out of the oven with a big salad or as an appetizer or snack.
Cherry Tomato Flatbread Pizza with Zahtar
2 Lavash or flatbread
2 tablespoons olive oil, plus more for drizzling
6 teaspoons Zahtar, divided
1 cup cherry tomatoes, halved or sliced into thirds
4 oz fresh mozzarella balls, sliced
Preheat oven to 450. If you have a pizza stone, preheat it in the oven too.
Place the tomatoes in a bowl, drizzle with olive oil and sprinkle with 1/2 tsp salt. Toss to coat.
Brush each flatbread with 1 tbsp olive oil. Season each flatbread with 2 tsp Zahtar. Sprinkle with the tomatoes and cheese slices. Then season each pizza with another 1 tsp Zahtar.
Shimmy each pizza onto a pizza stone or directly onto your oven rack and bake until the tops are golden and bubbly, about 5 to 10 minutes.
Transfer the pizzas to a cutting board. Cut into pieces and serve warm.
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