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Lavash Bread Pizza

Lavash Bread Pizza - recipe card
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Crispy, thin flatbread pizza made with lavash, topped with melted mozzarella, pepperoni, and colorful veggies. Ready in 15 minutes, it’s a perfect quick snack or weeknight dinner that delivers all the flavor of traditional pizza with a lighter crunch.

Ingredients

Scale
  • 4 large lavash bread sheets (about 8x12 inches each)
  • 1/2 cup pizza sauce (store-bought or homemade)
  • 2 cups shredded low-moisture mozzarella cheese (8 ounces)
  • 1/2 cup sliced pepperoni (about 2 ounces)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup sliced black olives
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for brushing edges)

Instructions

  1. 1. Preheat your oven to 400°F (204°C). Position a rack in the center. While the oven heats, line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even browning of the lavash.
  2. 2. Place the lavash sheets on the prepared baking sheet. If they overlap, use two sheets or work in batches. Lightly brush the outer 1/2-inch edge of each lavash with olive oil. This helps the crust turn golden and crisp.
  3. 3. Spread 2 tablespoons of pizza sauce evenly over each lavash, leaving the oiled border bare. Use the back of a spoon to create an even layer so the toppings stick and the bread stays crisp underneath.
  4. 4. Sprinkle half the shredded mozzarella over the sauce on each lavash. This first layer of cheese acts as a barrier to prevent the sauce from soaking into the bread, keeping the base crisp.
  5. 5. Arrange the pepperoni slices evenly over the cheese on each pizza. Distribute the sliced red onion and black olives on top. The toppings will roast quickly in the high heat, concentrating their flavors.
  6. 6. Sprinkle the remaining mozzarella cheese over the toppings. Then dust each pizza with dried oregano, garlic powder, salt, and pepper. The seasonings bloom in the heat, giving the pizza a classic Italian-herb aroma.
  7. 7. Bake the pizzas for 9 to 11 minutes, rotating the baking sheet halfway through. The pizza is done when the cheese is fully melted and bubbling, the edges of the lavash are deep golden brown and crisp, and the pepperoni is slightly curled. Watch carefully to avoid burning the thin bread.
  8. 8. Remove the baking sheet from the oven. Let the pizzas rest on the sheet for 1 minute. This allows the cheese to set slightly so it doesn’t slide off when slicing.
  9. 9. Transfer the pizzas to a cutting board. Use a sharp chef’s knife or pizza cutter to slice each lavash pizza into 6 pieces (or 8 for smaller squares). Serve immediately while the crust is crunchy and the cheese is hot.

Notes

Storage: Refrigerate leftover slices in an airtight container for up to 2 days. Freezing: Wrap individual slices in plastic wrap and store in a freezer bag for up to 1 month. Reheating: Place frozen or refrigerated slices on a baking sheet in a 375°F (190°C) oven for 5 to 7 minutes, or until the cheese is bubbly and the crust crisps. Avoid microwaving; it makes the lavash soggy.

Nutrition

Keywords: lavash bread pizza, lavash pizza, flatbread pizza, Armenian pizza, quick pizza recipe, easy snack, pepperoni pizza, Mediterranean flatbread, 10-minute pizza, weeknight dinner, crispy flatbread pizza

Find it online: https://copycatkitchenco.com/lavash-bread-pizza/