One thing I noticed when I was in Chicago was the types of foods that were lingering about.
Hot dog restaurants, decadent deep dish pizzas, big sloppy sandwiches…
I only ate one of the three… which came in the form of a Spinach-broccoli deep dish pie, but seeing all the high-calorie establishments had a positive impact on me… catapulting me back into my healthy eating as soon as I hit the ground back in Denver and inspiring me to make a healthier version of this crazy Chicago cuisine.
I went to my favorite little grocery store – Sprouts – to pick up a few ingredients for dinner. I had time to linger about, and before I knew it, I found myself in the bread department.
PS… I never go to the bread department.
But, I had an idea to whip up a clever healthy pizza. There were so many options to use for the crust. Pitas? Tortillas? Cute Flatbreads? Naan? But, what I went with was…
I had never tried this bread, but it looks perfect for a pizza. Super thin, and wrap-like, with and seemed BIG. And, if there’s one thing I enjoy, it’s a plentiful pizza.
What is Lavash? It’s a super-thin Armenian flatbread. From my quick research, it sounds like it’s fired very similar to naan bread, but tastes more like a thin cracker of a bread.
The combination of kale and heirloom tomatoes was AWESOME. I’m thinking I would have liked even more garlic on the pizza and the next time I’ll throw some roasted garlic on it as well. I loved the way the kale cooked up, and the freshness of the tomatoes. DELISH!
Heirloom Tomato-Kale Lavash Pizza
1 lavash bread (or whole wheat pita)
1 heirloom tomato, thinly sliced
1 tsp. EVOO (I used basil EVOO)
1/4 shallot, thinly sliced
1/2 cup kale, thinly sliced
2 snackable mozzarella balls, sliced
crushed red pepper flakes
1. Preheat oven to 400 degrees.
2. Spray a cooking sheet with cooking spray and add your lavash. Top with 1 tsp. of olive oil and spread with a brush to coat evenly.
3. Add thinly sliced shallots and tomatoes.
4. Add your kale and top with sliced mozzarella. Note: I only had the tiny snacking mozzarellas, so I used 1 1/2 of them on top of my pizza. You can use 1 1/2 oz. of cheese instead, if you have a larger piece of mozzarella handy.
5. Sprinkle lightly with garlic salt and crushed red pepper flakes, if desired. Bake at 400 degrees for 13-15 minutes until the crust is crispy.
6. Remove to a cutting board and slice.
7. Serve and enjoy!
Per entire recipe serving:
CAL 299; CARB 24g; FAT 12g; PROT 5g; FIB 1g; WW Points Plus: 6