Joanne Weir Follow @ChefJoanneWeir

Lavash Pizza with Mushrooms and Cheese

Lavash Pizza with Mushrooms and Cheese

Think you don't have time to make homemade pizza?  Try this one from my television series, Gets Fresh.  I used lavash bread as the crust and topped it with yummy mushrooms and cheeses.  So easy!!

Serves 8


2 tablespoons extra virgin olive oil
1 small clove garlic, minced
1 pound wild mushrooms,- chanterelles, porcini, cremini, morels, thinly sliced
2 teaspoon chopped fresh thyme
1 tablespoon chopped fresh sage
Kosher salt and freshly ground black pepper
4  pieces lavash, cut into 8 X 12-inch rectangle
3 ounces Montasio cheese, coarsely grated (can substitute Italian fontina)
3 ounces Italian gorgonzola, crumbled
¼ cup thinly sliced chives


Preheat an oven to 400̊ F. 

Heat the olive oil in a large skillet over medium-high heat.   Add the garlic and continue to cook, stirring constantly for 1 minute.  Add the mushrooms, thyme and sage and cook, stirring occasionally.  The mushrooms will give off their liquid.  Cook, stirring occasionally, until the liquid has evaporated and the mushrooms are soft, 7 to 8 minutes.  Season with salt and pepper.  Remove them from the pan and cool.

Ten minutes before serving, place one sheet of the lavash on a baking sheet.  Repeat with a second sheet of lavash.  Bake the two pieces of lavash in the oven until the lavash is light golden.  Remove from the oven and spread one-quarter of the mushrooms onto the top of each lavash to ½-inch in from the edge.  Top each with one-quarter of the Montasio and one-quarter of the gorgonzola.  Bake in the oven until the edges are light golden color, the lavash is crisp and the cheese is melted, about  2 to 3 more minutes. 

Remove from the oven and sprinkle each with one-quarter of the chives.

Repeat with the remaining ingredients making 4 lavash pizzas total.