This month, we picked a crisp, ingeniously light version of pizza. Burnham suggests grilling the vegetables if they're super ripe and juicy so the crust doesn't become soggy. "This recipe originated from a surplus of backyard 'weeds'--overgrown herbs," she says. "It's perfect for the summer, and goes well with a big salad."
2 medium tomatoes
1 medium zucchini
1 red bell pepper
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
4 sheets lavash* or large flour tortillas
1/3 cup mixed chopped herbs, such as oregano, basil, parsley, and chives
1 cup sliced mushrooms
1/3 cup sliced red onion
1/4 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 cup loosely packed arugula
How to Make It
Preheat oven to 400° with pizza stone or inverted baking sheet on middle rack.
Thinly slice tomatoes, zucchini, and pepper. Mix garlic with oil and brush onto lavash. Scatter half the herbs, all the vegetables, and both cheeses over lavash.
Slide lavash onto stone and bake until cheeses are melted and crust is crisp, 5 minutes. Remove from oven and sprinkle with salt, pepper, remaining herbs, and the arugula. Cut into large squares.
*Soft Mediterranean flatbread, available at well-stocked grocery stores.