Lavash Pizza with Zucchini & Gorgonzola
Grilling lavash guarantees a crispy crust—no dough rolling required.
Ingredients
- 2 medium zucchini about ¾ pound
- 1 shallot
- 1 tablespoon olive oil plus more to brush
- ¼ teaspoon salt
- ½ cup shredded mozzarella
- ⅓ cup crumbled gorgonzola
- ¼ cup chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon ground black pepper
- 2 lavash flatbreads each 9-inch square
Instructions
- 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.
- 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.
- 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.
Jacqueline Plant
Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.
