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If you like your pizza crust crispy and thin as a cracker then you’ll love this recipe. I had been trying to figure out how to make a good pizza crust for years until I came across lavash, a tasty Middle Eastern flatbread. Lavash is soft, very thin and bakes up deliciously crispy in minutes. It also freezes well and thaws very quickly. In other words, it’s the perfect pizza base. For this recipe I topped the lavash with sumac spice-rubbed grilled chicken breast, a few vegetables and some cheese. I recommend you serve this pizza with tzatziki – enjoy!
- lavash bread, about 10 inches by 12 inches (see notes)
- one boneless, skinless chicken breast
- one tablespoon sumac
- one teaspoon yellow mustard seeds, ground
- one teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 -3 canned artichoke hearts, quartered
- 1½ tablespoons roughly chopped sun-dried tomatoes
- half a zucchini, shaved
- 1 cup grated cheese (I used a mix of cheddar and gruyere)
- green onion for garnish
- Whisk sumac, mustard seed, chili, salt and pepper together in a bowl and rub on the chicken breast.
- Grill the spice-rubbed chicken, then cut into chunks.
- Sprinkle the lavash bread with vegetables, cheese and chicken and bake in a 350-degree oven until the cheese is melted (about 10 minutes).
- Sprinkle with green onion and serve by itself or with tzatziki.