LAVASH PIZZA w/SMOKED SALMON

By BobD

Ingredients

• The trick here is to bake the lavash just until the edges are crisp, but not so long that it’s too crisp all the way through to cut easily.
• 1 9-by-12-inch lavash
• 1/4 cup drained regular 2 percent yogurt or thick, Greek-style 2 percent yogurt
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon minced fresh dill or chives
• 1 tablespoon extra-virgin olive oil, plain or mixed with 1 finely minced clove garlic
• 3 to 4 ounces thinly sliced smoked salmon (enough to cover the lavash)
• 2 additional teaspoons chopped chives
• Freshly ground pepper

Details

Servings 2
Adapted from nytimes.com

Preparation

Step 1

1. Heat the oven to 375 degrees. Place the lavash on a baking sheet. Bake for 8 to 10 minutes, just until the edges are crisp and browned. Remove from the heat, brush with the oil and set aside.

2. Mix together the yogurt, lemon juice and 1 teaspoon dill or chives. Season to taste with salt and pepper. Spread over the lavash in a thin layer. Top with overlapping slices of smoked salmon. Sprinkle the salmon with chives, grind on some pepper and serve.

Advance preparation: You can bake the lavash and prepare the yogurt mixture several hours before you assemble the pizza.