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Lavash Thin Crust Salad Pizza

Zach Pagano / TODAY


Dressing (makes 3/4 cup)
  • 1/2 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Salad
  • 3 loosely packed cups arugula
  • 1/2 cucumber, sliced into half moons
  • 1/2 cup artichoke hearts, quartered and sliced
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup pitted Kalamata olives (about 10 olives), halved and patted dry
  • 2 tablespoons toasted pine nuts
  • 1 ounce shaved Pecorino Romano cheese (optional)
  • Crust
  • 2 whole-grain lavash breads
  • 2-3 teaspoons olive oil
  • 1/2-1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • Chef notes

    Lavash is a delicious flatbread that transforms into a thin, cracker-like crust when toasted in the oven. Here, I topped it with arugula, fresh veggies and a tangy balsamic vinaigrette that utilizes heart-smart extra-virgin olive oil. I typically pile on tomatoes, cucumbers, pine nuts and olives, but anything goes — you're the boss of your pizza pie!


    Preheat the oven to 400°F and mist a baking sheet with olive oil spray. Set aside.

    For the dressing:

    In a small bowl, add all of the dressing ingredients and stir until everything is well-combined.

    For the salad:

    In a large bowl, gently toss all of the salad ingredients and mix with 2-4 tablespoons of the dressing.

    For the crust:

    Place the lavash on the prepared baking sheet. Brush each piece with olive oil and sprinkle with garlic powder. Bake for 6 to 8 minutes, until the lavash is crisp and browned on the edges. Cool slightly, then top with the salad and sprinkle with salt and pepper, if desired.

    To serve:

    Serve with extra dressing on the side to drizzle over the top.