Photo: Annabelle Breakey Stylist: Randy Mon
Serves 4

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."

55 minutes

How to Make It

Step 1

Preheat oven to 400° with pizza stone or inverted baking sheet on middle rack.

Step 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.

Step 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.

Step 4

*Soft Mediterranean flatbread, available at well-stocked grocery stores.

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