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Lavash Pizza with Cherry Tomatoes, Cilantro, Lime and Chilis

Lavash Pizza with Cherry Tomatoes, Cilantro, Lime and Chilis

Makes 4 lavash pizzas and serves 6 to 8

Cherry tomatoes image: Michelle Meiklejohn /


2 tablespoons lime juice
1 teaspoon freshly grated lime zest
4 tablespoons extra virgin olive oil
1 jalapeno, seeded and minced
Salt and Freshly ground black pepper
3 ounces mozzarella, coarsely grated
3 ounces Italian fontina, coarsely grated
4 pieces lavash, cut into 8 X 12-inch rectangle
4 cups mixture of colored cherry tomatoes, halved
1/2 cup cilantro leaves


Preheat an oven to 400ºF.

In a small bowl, whisk together the lime juice, lime zest, olive oil and jalapeno, adding as much jalapeno as desired.  Season with salt and pepper.

In a bowl, combine the mozzarella and fontina cheese.

Place one sheet of the lavash on a baking sheet.  Bake in the oven until it just begins to take on color, 2 to 3 minutes.  Remove from the oven and sprinkle the cheese onto the top distributing evenly.  Place the lavash in the oven again and bake until goldne4 and crisp.

In the meantime, toss the cherry tomatoes with the vinaigrette.  When the lavash is golden and crispy, remove from the oven and top with one-quarter of the tomatoes.  Sprinkle with one-quarter of the cilantro.  Cut into squares and serve immediately.

Repeat with the remaining ingredients.