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!
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
- 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)
- 2 whole-grain lavash breads
- 2-3 teaspoons olive oil
- 1/2 to 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
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.
Serve with extra dressing on the side to drizzle over the top.