Lavash with Spinach, Tomatoes, and Olives
A crisp, Mediterranean-style flatbread that functions as a lighter alternative to pizza.
Why This Recipe Works
Using lavash as a base creates a cracker-like crust that is significantly lighter than traditional pizza dough. The key is a quick par-bake to ensure the bread stays crisp under the weight of the fresh tomatoes and spinach.
Instructions
Adjust the oven rack to the middle position and heat the oven to 450°F.
Place the lavash on a large rimmed baking sheet and brush both sides of the bread with olive oil. If the lavash pieces are too large to fit on one sheet, use two sheets and position the racks in the upper-middle and lower-middle positions.
Bake the lavash until golden brown and crisp, about 5 minutes. If using two sheets, rotate them halfway through the baking time to ensure even toasting.
Combine the spinach, fontina, tomato, olives, garlic, red pepper flakes, salt, and pepper in a medium bowl.
Spread the spinach mixture evenly over the toasted side of the lavash and sprinkle with the Parmesan.
Bake until the cheese is melted and bubbling, about 5 to 8 minutes. Serve immediately, while the crust is still crackling and hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately; however, leftovers can be reheated in a 350°F oven for 5 minutes to restore crispness.
