Lavash Vegetarian Pizza Food

LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE

Steps:

• Heat the oven to 375 degrees, preferably with a pizza stone in it.
• Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
• Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.

LAVASH

Steps:

• Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
• Preheat the oven to 375 degrees F.
• Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

GRILLED LAVASH PIZZA WITH SPICY HUMMUS, GRILLED EGGPLANT, FETA, RED CHILE OIL, AND MINT

Steps:

• Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
• Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
• Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
• Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

LAVASH

Steps:

• In small bowl, stir together yeast, water and sugar.
• Let sit about 10 minutes to proof.
• Add oil.
• Combine flour and salt in food processor.
• With motor running, add yeast mixture through feed tube and process for 20 seconds.
• Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball.
• Turn dough out onto work surface and knead for a few minutes until dough is smooth.
• Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 350 degrees.
• Combine sesame and poppy seeds in small bowl.
• Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces.
• Cover pieces you are not working with plastic wrap.
• On unfloured surface, roll each piece as thin as possible.
• Lift it up.
• Flip it over.
• And roll again until paper thin.
• You should have rectangle about 8 by 3 inches.
• Peel dough off work top and place on ungreased baking sheet.
• Prick holes in dough with fork.
• Brush lightly with water and sprinkle with about 1 tablespoon seeds.
• Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching.
• Bake until golden brown, about 20 minutes, and cool completely on wire racks.
• Repeat until all dough is baked.

LAVASH PIZZA WITH ZUCCHINI AND GOAT CHEESE TOPPING

Steps:

• Heat the oven to 375 degrees, preferably with a baking stone in it.
• Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Add the zucchini. Cook, stirring or tossing in the pan, just until the zucchini begins to look translucent, about three minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute until fragrant. Season with salt and pepper, and remove from the heat.
• Place the lavash on a baking sheet. Sprinkle the goat cheese over the lavash. Arrange the zucchini on top in overlapping rows. Drizzle on the remaining olive oil, and place in the oven. Bake 15 minutes until the lavash is crisp and browned on the edges. Remove from the heat, sprinkle on the mint and serve.