Use lavash as a flatbread to make fun fresh pizza salad that has great flavor and a light texture. This recipe is great for cutting carbs and making veggies more fun to eat.
1 lavash flatbread (9 x 12″)
1/2 C chèvre
1/3 C mozzarella
1/2 – 3/4 C black bean corn salsa
1 tomato diced
1/4 C black olives sliced
1 shallot thin sliced
1/4 -1/3 C cilantro sliced
1/2 C lettuce fine sliced
1/4 C sour cream
1/4 C cheddar shredded (optional)
Serves 2 for lunch
Preheat oven 450º F. Line baking sheet with parchment paper.
Mix tomatoes, shallots, olives, and cilantro in small bowl and set aside.
For sauces, the flatbread is prenaked. For a soft cheese spread, you can prebake or move to the next step. For prebaking, place flatbread on baking sheet and apply thin coat of olive oil to both sides. Bake for 3 minutes and turn over and bake for another 3 minutes.* The flatbread should crisp and somewhat flexible.
If prebaked, remove flatbread from oven. Otherwise, gently spread chèvre (or other soft cheese) and then sprinkle mozzarella on the flatbread. Bake for 3-4 minutes and remove from oven.
Add the black bean corn salsa and then the tomato mixture to the prepared flatbread. Sprinkle the lettuce and sour cream to finish dressing the pizza. (If desired, add shredded cheddar cheese.) Cut into quarters and serve.
* With cheese, I may not prebake the flatbread. For sauces, prebaking is important since sauces can make flatbread soggy. I recommend experimenting to find what works for you.
Blackened chicken, cod, or halibut can be added.
Do not add so many ingredients that the flatbread breaks from the weight of the toppings.
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