It was in my July issue, not June!
Herbed Flatbread Pizzas
From Kathleen Burnham, Folsom, CA.
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."
More From Sunset
- Calories: 314
- Calories from fat: 51%
- Protein: 22g
- Fat: 18g
- Saturated fat: 8.1g
- Carbohydrate: 17g
- Fiber: 2.5g
- Sodium: 869mg
- Cholesterol: 34mg
- 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
- 1. Preheat oven to 400° with pizza stone or inverted baking sheet on middle rack.
- 2. 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.
- 3. 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.
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