Spinach and Fontina Lavash Pizzas
Crispy, paper-thin flatbreads topped with sharp fontina and briny olives
Why This Recipe Works
Using lavash as a base creates a shatteringly crisp crust without the effort of making dough. This assembly-style meal balances the richness of fontina with the bright punch of olives and garlic.
Instructions
Heat the oven to 475°F with the rack in the middle position. Brush the oil over both sides of the lavash and lay them on a large baking sheet.
Bake the lavash until golden brown, about 5 minutes, flipping them halfway through so they crisp evenly on both sides.
Toss the spinach, fontina, tomato, olives, garlic, pepper flakes, salt, and pepper in a bowl until the mixture is well combined.
Spread the spinach mixture evenly over each lavash, reaching close to the edges, and sprinkle the Parmesan over the top.
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 leftovers immediately and consume within 2 days. The lavash will soften.
