Sunday, April 18, 2010
Greek-Style Flatbread Pizza
From the kitchen of One Perfect Bite...It was a wonderfully busy day today. We headed into the Lorane Valley to look at property and on our way back stopped for a quick visit with friends who have just opened their nursery and farm stand for the season. We did a quick walk through of our Saturday Market and had a very late lunch at a favorite local Thai restaurants. By the time we reached home the sun had set and we knew that dinner would be light and late. I decided to make Greek pizzas that use lavash as a base for Mediterranean-style ingredients. They are much lighter than their doughy cousins and I actually prefer the thin crisp crust to that of a standard pizza. These are easy to do. If you don't care for the Greek version, use standard pizza ingredients or better still use the flatbread for a wonderful pissaldiere. I think many of you will like this light pizza. Here's the recipe.
Greek-Style Flatbread Pizza...from the kitchen of One Perfect Bite
1 soft lavash bread
3 tablespoons olive oil
1/2 cup minced pitted Kalamata olives
1 cup grated Monterey Jack cheese
1-3/4 cups crumbled feta cheese
1-1/2 cups baby spinach, wilted
1-1/2 cups thinly sliced cremini mushrooms
1) Preheat broiler. Place lavash on large baking sheet; brush with 1 1/2 tablespoons oil and broil until it begins to crisp, about 1 minute.
2) Reduce oven temperature to 450 degrees F. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1-1/2 tablespoons oil. Sprinkle with Monterey Jack and feta cheese. Top with wilted spinach, olives and mushrooms. Sprinkle with salt and pepper. Using a wide spatula, slide lavash dierectly onto an oven rack. Bake until pizza is heated through and cheeses melt, about 5 to 7 minutes. Cut into squares. Yield 2 to 3 servings.
You might also like these recipes:
Mexicali Pizza - One Perfect Bite
Focaccia Bread - One Perfect Bite
Whole Wheat Olive Bread - One Perfect Bite