One last Middle Eastern post in this series and this is truly a kitchen sink kind of recipe. This is a Lavash Cheeseless Pizza – which means I had a number of ingredients leftover from a dinner I made and if I did not use them today, I was throwing them away. The two main ingredients that I started with was Lavash, a Middle Eastern bread – very similar to a tortilla shell – and my Spicy Red Lentil Dip. I need to digress and give my wife the credit for the Lavash as pizza idea. She was dying to have a pizza and I forget the circumstances but she couldn’t order one. I hope Domino’s isn’t listening. So she asked if I could make a pizza using the Lavash. Now, that is a challenge I could really get behind.
The only thing I needed to think through was how to get the Lavash to firm up enough to handle toppings. I topped it with a little olive oil and par-baked it for 2 minutes or so. Problem solved.
- 1 piece of Lavash
- 1 – 2 tbsp olive oil
- A few dollops of Mina’s Harissa
- 1/4 – 1/2 cup of Spicy Red Lentil Dip
- 5 – 6 Sun-Dried Tomatoes
- A handful of dollops of Garlic Sauce
Lay your lavash on a pizza board. Top with the olive oil. Just spread it around a little.
Place in a 325 degree oven for no more than 2 minutes. You just want the dough to firm up.
Next, spread the harissa all over the lavash.
The next layer is the spicy red lentil dip. Use as much as you like.
Put on the sun-dried tomatoes.
Now, return the pizza to the oven and cook for another 2 – 4 minutes. You are not cooking the pizza, really just warming the dip. Pull it out of the oven and finish off with dollops of the garlic sauce.
Serve and enjoy!