Lavash Pizza with Peanut Butter
1 whole lavash
1/4 cup unsalted peanut butter
or almond butter
1 cup mozzarella
shredded, loosely packed
1 whole tomato
about 10 thin slices
only if needed
leaves only
This is a fun, easy dish we’ll often make for a quick snack or for parties. This recipe is inspired by the peanut butter pizza at Oakland’s Spettro combined with Jacques Pepin’s lavash pizza technique. This dish is great for kids ... they can even help make it.
Preheat the oven to 400°F. Wash, dry, and slice the tomato into thin slices. Wash and dry the cilantro, then pluck the leaves.
Lay the lavash on the parchment paper for assembly. Spread peanut butter onto lavash in a thin and even layer. The offset spatula works best for this task, but you could use a regular spatula, fork, or the back of a tablespoon. Soften the peanut butter in the microwave for a few seconds if necessary.
Sprinkle on just enough cheese to cover the pizza. Be sure to evenly cover the edges.
Top with tomato slices.
Bake in the oven until the edges brown and the cheese bubbles.
Remove from the oven and transfer to a cutting board. Cut into slices. Season with salt only if needed. Garnish with cilantro.
Let the cheese cool slightly for about 2 minutes (so that you don't burn the roof of your mouth). Serve promptly while the crust is still crispy.
You can prep this pizza, along with any other type of lavash pizza in advance for a party or if you are expecting guests. Just assemble per directions on parchment paper. Place on a cookie sheet for stability. After the first pizza is done, cover with plastic wrap to help separate the layers. Repeat for another pizza and stack it. Simply remove the plastic wrap and throw into the oven when it's showtime.

The tomato slices need to be thin so that they shrivel up a little. This helps concentrate the tomato flavor.

Parchment paper will help the lavash crust crisp. It's also great for reheating pizza in the oven.