Olive, Tomato & Spinach Lavash

Adapted from America’s Test Kitchen, this is about as easy as homemade pizza can get. The recipe makes two pizzas but they’re very thin and light. The toppings are easy to modify – you can make this recipe even easier by replacing the spinach with jarred artichoke hearts & adding feta.


10 oz. frozen spinach, thawed and squeezed dry

4 oz. shredded fontina cheese (Italian blend works if fontina is not available)

1 tomato cut into 1/2 inch pieces

1/2 cup pitted green olives, chopped

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon pepper

2 (12 by 9-inch) lavash breads

2 tablespoons olive oil

1 ounce Parmesan, grated


Preheat oven to 475˚.

Combine spinach, fontina, tomato, olives, garlic, red pepper, salt & pepper.

Brush each side of the lavash with oil and bake around 4 minutes or until lightly browned. Flip the lavash halfway through.

Coat the bread with half of the toppings and sprinkle with half of the grated Parmesan. Feel free to use low-quality Parmesan to save money – no one will notice.

Bake for 6-7 minutes until the cheese is starting to brown but before the lavash gets too dark. It may help to rotate the sheet pan halfway through.

Repeat with the second lavash and enjoy.