Simple, homemade recipes.


Lavash pizzetta

15 minutes | Serves 2

My husband and I got hooked on these right after our son Oliver was born. A great pizza dough alternative that results in a healthier version of pizza. These are so simple to prepare and lavash wraps stays fresh in the refrigerator for weeks. You can make your pizzettas as classic (sauce, red pepper flakes, parmesan, oregano) or as fancy (gorgonzola, pear, caramelized onions) as you desire and they always turn out great. This is one example but my advice is to use lavash as your canvas and go wild!

2 whole grain lavash wraps
8 fresh mozzarella medallions sliced
2 tablespoons of Pomi strained tomatoes (but canned tomato paste mixed with water will work)
Roasted peppers (optional- see recipe)
Fresh basil
1/2 teaspoon olive oil
Parmesan for garnish

Preheat oven to 350. Place lavash wraps on flat baking sheet. Distribute mozzarella and sprinkled salt across the surfaces. Pop in the oven to melt cheese, about 5 minutes. Remove from oven and spread tomato sauce across in a thin layer. Add peppers, basil and drizzled olive oil to the surfaces and bake another 5 minutes. Sprinkle with parmesan and serve.

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