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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
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.