Summer Harvest Pizza

Preheat oven to 350ºF.
Cut Lavash into two halves lengthwise to create two pizza crusts. Bake crusts on a pan or pizza stone in the oven for 3 to 5 minutes until lightly browned and crisp. Remove and let cool.
Once cool, layer Feta spread evenly across both crusts. Top with cheese, corn, black beans, and peppers. Bake for an additional 8 to 10 minutes until golden brown and cheese is melted and bubbly. Enjoy!

Banner Image:

GD-Summer-Harvest-Pizza-Bistro-Style-750.jpg

Grain:

Ingredients:

1 (8.5 by 11-inch) Lavash ﬂatbread, preferably whole grain

4 tablespoons Feta spread (store-bought, or make your own by blending ¼ cup Feta cheese with chopped tomatoes, onions, and peppers)

½ cup shredded cheddar cheese (optional)

½ cup cooked corn kernels (fresh, frozen, or canned)

½ cup cooked black beans

½ cup chopped ﬁre-roasted red and/or poblano peppers

Active time:

10 minutes

Yield:

2 servings

Nutrition:

Calories: 330, Total Fat: 11g, Saturated Fat:1g, Sodium: 760mg, Carbohydrate: 49g, Fiber: 7g, Protein: 14g

Author:

Recipe and photo courtesy of Grecian Delight [2].

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable

Course:

Main dishes

Dietary choice:

Vegetarian

Rating:

Description:

This pizza is made with lavash, a soft, unleavened ﬂatbread popular in the eastern Mediterranean. It’s topped with feta, beans, and vegetables — delicious!