Easy Lavash Pizza Bake
Soft lavash strips mixed with eggs, ham and cheese form a tender base, topped with tomato sauce, more cheese and sucuk. Bakes into a golden, sliceable pizza with zero dough work and big flavor in about 40 minutes.
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
Store leftovers covered in the refrigerator up to 3 days.
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.
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.