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Lavash Pizza with Zucchini & Gorgonzola

Grilling lavash guarantees a crispy crust—no dough rolling required.
Print Recipe
Servings 2

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.