I first tried this clever lavash pizza when I needed a fast weeknight dinner that still felt special. Rolling and slicing soft lavash into strips, then mixing them with eggs, ham, and cheese creates a tender, savory base that bakes up golden and satisfying. No dough to knead, no long rising time—just pure pizza flavor in under an hour. The melted cheese pull and crispy edges make every slice irresistible.
Worth trying next: Stuffed Meatloaf with Cheese Spinach and Eggs
Why you’ll love this recipe
This recipe turns simple lavash into a crowd-pleasing pizza bake with almost no effort.
- Ready in about 40 minutes total time
- Uses everyday pantry and fridge staples
- Delivers classic pizza taste without dough
- Perfect for busy weeknights or casual gatherings
Ingredients
Gather these simple items to create a flavorful lavash pizza that feeds a small family or group of friends.
- 5 soft lavash or flour tortillas
- 4 large eggs
- 40 g thinly sliced ham or jambon
- 150 g shredded mozzarella or kaşar cheese
- Sucuk or pepperoni slices, as needed
- 1 tbsp tomato paste
- 1 tbsp olive oil
- Dried oregano, black pepper, dried basil to taste
- 6-7 tbsp water
You can swap the ham for turkey or omit it entirely for a vegetarian version. Use cheddar or a cheese blend if mozzarella is unavailable, and adjust the tomato paste mixture with extra herbs for stronger flavor without changing the overall texture.
Related favorite: Creamy Cheesy Baked Chicken Casserole Recipe
Step-by-step instructions
Follow these straightforward steps to assemble and bake a golden, cheesy lavash pizza that slices cleanly.
Step 1: Prepare the lavash strips
Stack the five lavash or tortillas on a cutting board and roll them tightly into a cylinder. Slice the roll crosswise into thin strips about half an inch wide using a sharp knife.
Step 2: Combine the base mixture
Place the lavash strips in a large mixing bowl. Add the four beaten eggs, thinly sliced ham, and about 50 g of the shredded cheese, then toss everything until the strips are evenly coated.
Step 3: Transfer to the pan
Line a 25 cm springform pan with parchment paper. Pour the coated lavash mixture into the pan and press it down gently so it forms an even layer across the bottom.
Step 4: Make the simple tomato sauce
In a small bowl stir together the tomato paste, olive oil, dried oregano, black pepper, dried basil, and water until smooth. The sauce should be pourable but not watery.
Step 5: Add the sauce layer
Spoon the prepared tomato sauce evenly over the lavash base inside the pan. Spread it gently so every strip gets a light coating without pressing too hard.
Step 6: Top with remaining cheese
Sprinkle the remaining 100 g of shredded cheese generously over the sauced surface. Make sure the cheese covers the edges for maximum melt and browning.
Step 7: Arrange the sucuk
Place thin slices of sucuk or pepperoni in a single overlapping layer across the top of the cheese. Cover the surface completely for even flavor in every bite.
Step 8: Bake until golden
Preheat the oven to 170 °C with fan. Bake the pizza for about 20 minutes until the cheese is fully melted, the edges are golden, and the top is lightly browned.
Easy Lavash Pizza Bake
Equipment
- 1 | Springform pan | 25 cm, lined with parchment
- 1 | Sharp knife | for slicing lavash
- 1 | Mixing bowl | large
- 1 | Spoon or spatula | for mixing and spreading
Ingredients
- 5 | | soft lavash or flour tortillas |
- 4 | | large eggs | beaten
- 40 | g | thinly sliced ham or jambon |
- 150 | g | shredded mozzarella or kaşar cheese | divided
- | | sucuk or pepperoni slices | as needed for topping
- 1 | tbsp | tomato paste |
- 1 | tbsp | olive oil |
- | | dried oregano | to taste
- | | black pepper | to taste
- | | dried basil | to taste
- 6-7 | tbsp | water |
Instructions
- Stack and tightly roll the lavash, then slice into thin strips.
- In a large bowl combine the strips with beaten eggs, ham and 50 g cheese until coated.
- Line a 25 cm springform pan with parchment and press the mixture evenly into the base.
- Mix tomato paste, olive oil, herbs, pepper and water into a smooth sauce.
- Spread the sauce evenly over the lavash base.
- Sprinkle the remaining 100 g cheese over the sauce.
- Arrange sucuk or pepperoni slices across the top in a single layer.
- Bake in a preheated 170 °C fan oven for 20 minutes until golden and bubbly.
- Rest 5 minutes, then slice and serve.
Notes
Reheat slices in a 160 °C oven for best texture.
Omit the ham for a vegetarian version.
Use any mild melting cheese if kaşar is unavailable.
Tips & common mistakes
A few simple precautions help this lavash pizza turn out perfectly every single time.
- Press the mixture firmly so it holds together
- Do not skip parchment for easy removal
- Avoid excess water in the sauce mixture
- Let the baked pizza rest five minutes before slicing
Recipe variations
Customize this flexible base with different proteins, cheeses, or seasonings to suit any preference.
- Add cooked mushrooms and olives for vegetarian depth
- Swap sucuk for spicy chorizo for extra heat
- Use smoked turkey instead of ham for lighter flavor
- Sprinkle chili flakes before baking for a kick
What to serve with this recipe
Pair the rich, cheesy pizza with fresh sides and drinks that balance its savory notes.
- Crisp green salad with lemon vinaigrette
- Garlic roasted broccoli or asparagus
- Chilled sparkling water with citrus
- Light red wine or cold beer
One more to try: Hearty Meatball Vegetable Stew with Rustic Sauce
Frequently asked questions
These common questions help ensure your lavash pizza bakes successfully and stores well for later enjoyment.
Can I make this pizza ahead of time?
Yes, assemble the base and sauce up to a day in advance, cover, and refrigerate. Add the final cheese and sucuk just before baking for best results.
What if I do not have a springform pan?
A regular round cake pan lined with parchment works well. Simply lift the baked pizza out carefully using the parchment edges once cooled slightly.
How do I store and reheat leftovers?
Wrap leftover slices tightly and refrigerate for up to three days. Reheat in a 160 °C oven for 8–10 minutes to restore crispness and melt the cheese.
Can I freeze the baked pizza?
Yes, freeze individual slices on a tray then transfer to a freezer bag. Reheat from frozen in a hot oven until warmed through and bubbly.
Final thoughts
This lavash pizza delivers everything you crave from classic pizza with far less work and time. The egg-bound strips create a unique, tender yet sturdy base that soaks up the tomato sauce and cheese beautifully. Once you try the gooey cheese pull and savory sucuk topping, it will become a regular request at your table. Give it a go this week and let me know how it turned out in the comments—your ratings and tips help everyone cook with confidence.