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Lavash Pizza with Zucchini & Gorgonzola

Lavash Pizza with Zucchini & Gorgonzola
Serves 2
Grilling lavash guarantees a crispy crust—no dough rolling required.
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  1. 2 medium zucchini (about ¾ pound)
  2. 1 shallot
  3. 1 tablespoon olive oil, plus more to brush
  4. ¼ teaspoon salt
  5. ½ cup shredded mozzarella
  6. ⅓ cup crumbled gorgonzola
  7. ¼ cup chopped fresh parsley
  8. 1 teaspoon chopped fresh thyme
  9. ¼ teaspoon ground black pepper
  10. 2 lavash flatbreads, each 9-inch square
  1. Preheat grill to a moderate flame. Cut zucchini lengthwise into ¼-inch slices. Quarter the shallot, keeping root end intact. Brush zucchini slices and shallot quarters with olive oil and sprinkle on salt.
  2. Grill vegetables until softened, about 4 to 5 minutes per side. Remove from heat and dice; set aside. In a medium bowl, combine mozzarella, gorgonzola, parsley, thyme, and pepper.
  3. Brush oil lightly onto each lavash. Place lavash on grill; allow to char lightly. Flip and top each with half of the cheese mixture, and half of the zucchini and shallots. Cook 2 minutes, or until cheese melts and lavash is crisp.
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