Thin Armenian lavash tops the list of products that I definitely buy for the week during my Sunday shopping trip. With it I cook lazy chebureks, envelopes with different fillings, and shawarma. And, of course, pizza. The process takes about 15 minutes, and the result is no worse than ordering an Italian version with thin dough from a popular cafe. Only my culinary experiment is always 6-7 times cheaper.
If one sheet of lavash seems too thin, take 2-4 at once and stack them one on top of the other. To prevent this base from drying out, I coat each layer with additional sauce. For example, a mixture of mayonnaise and ketchup or sour cream, mayonnaise, mustard.
Ingredients:
- Armenian lavash – 1 pc.;
- hard cheese – from 80 to 200 g;
- sweet pepper and tomato – 1 pc.;
- pork carbonate – 150-250 g;
- champignons – 3 pcs. (large size);
- ketchup (any) or tomato paste, mayonnaise - for coating the pita bread.
Making quick pizza on pita bread:
1. First of all, I prepare all the ingredients stated in the recipe.
2. Place a large plate on top of the base.To make things easier, I often place an entire rectangular sheet of pita bread on a baking sheet and cover with the filling. But then I decided to prepare a version similar in shape to the pizza from the cafe.
3. I cut out the circle with kitchen scissors.
4. Place the resulting base on a baking sheet.
5. Add a mixture of ketchup and mayonnaise to the middle. But you can use another favorite sauce. For example, ready for pizza.
6. Distribute the sauce evenly over the entire base so that it does not turn out dry.
7. Peel the thin outer skin and cut the champignons into slices.
8. I cut the tomato in the same way. I deliberately choose something that is not too soft so that its pieces hold their shape well.
9. I cut the pepper into thin long pieces. I specifically choose not red, but yellow, so that the pizza ends up looking brighter and more appetizing. Orange also fits perfectly into the treat.
10. I cut the carbonate into neat cubes. You can mix it with any sausage – smoked, boiled. And also with sausages and sausages.
Grate the cheese.
11. I start distributing the filling with meat. I lay out its bars over the entire surface of the base.
12. Next I add champignons.
13. Then – sweet pepper.
14. And finally, I lay out the tomato slices.
15. I fill the base with cheese shavings filling. You can take just a little (like I did) and a large portion at once to generously cover the entire pizza.
16. I send the treat to the oven preheated to 150-160 degrees. And I bake for no more than 10 minutes. All you have to do is wait for the champignons to cook and the cheese to melt.
17. I cut the pizza into pieces and serve immediately.
It's important to eat it right away. Pizza on lavash does not store well and, depending on the filling, can become soggy or dry out.But it immediately turns out tender, juicy, appetizing. It is most convenient to cut it with a special roller or kitchen scissors.
