Mushroom Cheese Lavash Pizza

Thin lavash becomes a crisp pizza base when it is toasted before the sauce and toppings go on. The first bake dries and firms both sides; a modest layer of sauce and well-drained mushrooms then keeps the finished crust from turning limp.

Recipe details

Yield: 1 large thin-crust pizza, 2 servings
Prep time: 10 minutes
Cook time: 8–11 minutes
Equipment: rimmed baking sheet, parchment paper, pastry brush, measuring cups, spoon, pizza cutter

Ingredients

1 large lavash flatbread, about 9 by 12 inches
1 teaspoon olive oil or a light coating of cooking spray
1/3 cup roasted-garlic pasta sauce
1/4 teaspoon garlic powder
Pinch of black pepper
1 can (8 ounces) sliced mushrooms, drained and patted very dry
3/4 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
1/2 teaspoon dried oregano, optional

Method

Place a rack in the upper third of the oven and heat to 425°F. Line a rimmed baking sheet with parchment.
Lay the lavash flat on the sheet. Brush or spray the top lightly with oil. Bake for 2 minutes, flip carefully, and bake 1–2 minutes more. The bread should feel dry and firm but remain pale enough to return to the oven.
Stir the pasta sauce with garlic powder and black pepper. Spread 1/3 cup over the toasted lavash, leaving a 1/2-inch border. Avoid adding extra sauce.
Scatter the well-dried mushrooms in one layer. Mix the mozzarella and cheddar, then distribute the cheese evenly to the edges of the sauce. Sprinkle with oregano if desired.
Bake for 4–6 minutes, until the cheese is fully melted and the lavash edges are crisp. For deeper browning, switch to broil for 20–40 seconds while watching continuously; parchment and thin bread can scorch quickly.
Rest for 2 minutes, transfer to a cutting board, and cut into 8 rectangles. Serve four pieces per portion.

How to keep lavash crisp

Moisture is the main challenge. Pat canned mushrooms between paper towels until the towels remain nearly dry. Pre-toasting is also essential: if the lavash bends softly after the first bake, give it another 30 seconds before topping. Use a thick pasta sauce rather than watery crushed tomatoes.

Lavash brands differ in thickness. A very thin sheet may need only 90 seconds per side during pre-baking, while a thicker one may need the full 4 minutes. Judge by firmness and watch the edges. A rimmed sheet is safer than placing lavash directly on the rack because the toppings cannot drip onto the oven.

Substitutions and additions

Fresh mushrooms can replace canned mushrooms. Slice 4 ounces thinly and sauté in a dry skillet for 4–5 minutes until their released moisture evaporates. Use all mozzarella for a classic flavor, or part-skim cheese for less oil on the surface. Sliced bell pepper or cooked spinach may be added, but cook or dry watery vegetables first and keep total toppings under 1 1/2 cups.

Storage and reheating

This pizza is crispest immediately. Refrigerate leftovers within 2 hours for up to 3 days. Reheat on a dry baking sheet at 375°F for 5–7 minutes; a microwave softens the crust. Freeze cooled slices between parchment for up to 1 month and reheat from frozen at 375°F until hot and crisp.

Mushroom Cheese Lavash Pizza