When I told my husband we were having Lavash Pizza for lunch today, he was visibly skeptical. He eyed the product on the kitchen counter as if it was something from Mars. (Actually, Wisconsin!) Flatzza comes from Angelic Bakehouse, and these little things are completely worth sending away for, if you can’t find them locally. They’re lunch-sized, and arrive in a sealed package that keeps them fresh for six months. (Again, we are NOT sponsored by Angelic Bakehouse. We just love their products.)
The other brand we love is “Joseph’s Lavash Bread, Flax, Oat Bran & Whole Wheat Flour” flatbread. They are found in supermarkets everywhere. They can also be ordered online.
We made a fragrant, rustic tomato sauce this morning, with tomato puree left over from Sunday’s stuffed peppers. Onions, summer beefsteak tomatoes, garlic and fresh oregano later, we had our sauce.
Nothing but goodness in there! Added fresh oregano from the garden.
Mashed it up with a few strokes of the potato masher.
Liberally topped the flatbreads with strained spoonfuls of sauce. Flatzzas are sturdy and thick enough to hold up to heavy toppings.
Tip: Use a cheese lyre
Here’s an attempt to show you how thin a cheese lyre can slice mozzarella. Each flatbread used only 1 ounce of mozzarella, and it would be difficult to manage cutting it that thin with a knife.
Baked them for 10 minutes at 400º and then put them under the broiler.
Chiffonade basil by stacking the leaves, rolling them, and slicing. Here’s a video to show how: click here.
We sprinkled the basil on top, and added a pinch of grated Parmesan around the edge, but just for the photo below. The Flatzzas have a little sodium in them, so adding extra parm would take the stats over the top of our 500mg sodium per meal. Flatzza Pizza is the bomb!
YES, it WAS as good as it looks. And the nutritional stats were on point, too!
Lavash Pizza with Rustic Tomato Sauce
- 4 pieces lavash flatbread
- ½ cup tomato puree
- 1 large beefsteak tomato
- ½ medium yellow onion
- 2 Tbsp fresh oregano
- 1 clove fresh garlic
- 4 oz mozzarella cheese
- 2 tsp grated Parmesan cheese
- 4 large basil leaves
- Preheat the oven to 400º.
- In a non-reactive saucepan, add tomato puree, onions, garlic and fresh oregano. Simmer until most of the water from the tomatoes evaporates and the sauce is thick. Use a potato masher to press down on the sauce a few times, to break up the big chunks.
- Place the lavash on a sheet pan. Use a slotted spoon (which will drain out any watery liquid still present in sauce) and cover each lavash with sauce.
- Cut the mozzarella super thin with a cheese lyre or a wire. Lay one measured ounce of mozzarella on top of sauce on each lavash.
- Bake in 400º oven for 5 minutes, then move the pan to the top rack and broil until cheese is bubbly and starting to brown.
- Remove from oven, sprinkle each pizza with ½ tsp. grated Parmesan and sliced, fresh basil.
With all that fiber and protein, you’ll be full for hours. Try this yourself! Make them ahead of time, and take them to work to reheat in the microwave. Or, take the sauce and cheese to work, pre-prepped, and use a toaster oven to make them fresh!
Tip: After opening the package of Flatzzas, separate the remaining 3 flatbreads with parchment paper or cling wrap, and reseal the package. This way they can be popped into the freezer, and they won’t stick together when removing one for next time!