Lavash Pizza with Spinach, Fontina, and Olives
A crisp, cracker-thin flatbread topped with briny olives and melty fontina
Why This Recipe Works
This recipe turns lavash into an ultra-crisp, cracker-like base that holds up beautifully to the weight of fresh spinach and fontina. Pre-baking the flatbread ensures a sturdy foundation that won't turn soggy under the toppings.
Instructions
Adjust an oven rack to the middle position and heat the oven to 475°F. Brush both sides of the lavash with olive oil and lay them on a large baking sheet. Bake until the bread is golden brown and crisp, about 5 minutes, flipping them halfway through to ensure even browning.
Stir the spinach, fontina, tomato, olives, garlic, pepper flakes, salt, and pepper together in a medium bowl until well combined. Spread the mixture evenly across the toasted lavash and sprinkle the Parmesan over the top.
Return the baking sheet to the oven and bake until the cheese is melted and shows spotty brown patches, 6 to 8 minutes.
Serve immediately while the crust is at its crispest.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
