I am a huge fan of the Middle East Bakery & Grocery in nearby Andersonville. They bake thier own pita bread, lavash, and make great spinach/feta pies, among a million other things including the best Basmati rice I have found in the city, and Iranian pistachios. Last week we bought some lavash and The Lovely suggested I make a pizza out of it.
I was a little nervous to make a pizza from lavash, because it is impossibly thin. I made a go at it, consciously applying toppings sparingly to not overwhelm the crust. I made two varieties, the first was with thinly sliced heirloom tomatoes, roasted eggplant, and grated mozzarella, cooked at 450 degrees on top of my pizza stone and topped with arugula. The result was a cracker thin crust with great toppings that did not overwhelm. However, the second pizza I prepared blew away the eggplant tomato pie.
For the second pizza, I remembered I had some leftover Grilled Chicken with Hot and Sweet dipping sauce , so I removed the skin and shredded it, and put it on the lavash, along with some coarsely chopped cilantro, grated mozzarella, and some sliced green cayenne peppers that are growing faster than I can eat them in my garden. Just before I put the pizza in the oven, I drizzled a bit of fish sauce on top of the pie, and cooked it around 6 minutes, or until the edges of the lavash where getting brown and curling up.
Special Equipment: This is very simple to make, hence the lack of any real recipe, however a pizza peel and a pizza stone are needed. The peel is the only practical way to move the pizza directly to a pizza stone (buy a square one if you are considering, btw) that will crisp the crust perfectly. If not comfortable with cooking at 450, a preheated oven and stone at 400 would do just fine.
Give me some interesting pizza topping options!