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Lavash Pizza with Artichokes and Sun-Dried Tomatoes

Satisfy a pizza craving quickly without sacrificing taste. Lavash, a Middle-Eastern flatbread serves as the crust.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 2
Author Lemons & Anchovies

Ingredients

  • 2 8 x10-inch lavash flatbread pieces
  • 4 tablespoons sun-dried tomatoes in olive oil pureed until smooth (or use sun-dried tomato pesto or my sun-dried tomato dip.
  • A few ounces fresh mozzarella
  • 1 14- ounce can artichoke quarters drained well
  • Few tablespoons Parmigiano-Reggiano
  • 2 tablespoons olive oil for sautéing artichokes, optional
  • 2 cloves garlic crushed (for artichokes), optional
  • 2 Stalks scallions
  • Crushed red pepper flakes optional

Instructions

  1. Preheat your oven to 450℉. For a crispier crust, use a pizza stone. Make sure that the pizza stone is in the oven to preheat well before you use it for the pizza. A baking sheet would be a decent alternative.
  2. To prepare the artichokes: In a medium fry pan, heat the olive oil over med-high heat then add the artichokes. If the artichokes have been drained well, you will see caramelization within 2-3 minutes. Add the garlic and sauté for another minute. Season with salt, to taste. Turn off the heat.
  3. To prepare the pizza. Brush two tablespoons each of the sun-dried tomato puree (or pesto) with the olive oil from the jar onto the entire surface of the lavash pieces. Evenly distribute the mozzarella slices on the lavash crust followed by the sautéed artichokes. Sprinkle shaved Parmigiano-Reggiano.
  4. Transfer the lavash pizzas onto pizza stone (you may need to do in separate batches if your pizza stone isn't large enough). Bake for 8-9 minutes until the mozzarella has melted and the edges of the pizza are golden.
  5. Remove from the oven and garnish with chopped scallions and crushed red pepper, if using. Cut into serving pieces and enjoy.

Recipe Notes

To achieve a crisp pizza crust:
1. Don't overload your pizza!
2. Make sure your pizza stone is hot. Put it in the oven when you turn on the oven to ensure that it is at temperature by the time you start baking.