Lavash Flatbread Pizza
Potato, Arugula, Sour Cream, Chives,
Kalamata Olive, Truffle Oil, Black Truffle Salt, Lemon
Sometimes this uprooted Chicago girl wants to serve a skinny pizza. We really do still adore our deep dish pizzas – especially Lou Malnati’s. But I also grew up enjoying Candlelite pizza, fondly remembering my parents’ love of the super-thin crust at the hip joint that was walking distance from our home on the Far North Side – a neighborhood tavern where the graphics on the old-fashioned neon sign now read “Cool Served Here.”
Fast forward many decades – while my lavash flatbread pizza recipe isn’t Candlelite-style per se – it is ultra-thin with a cracker-y crust. Still faintly reminiscent of the Chicago thin-crust pizza of yesteryear, even though back then the topping never included potato, arugula, kalamata olives…or truffle salt.
Lavash Flatbread Pizza Recipe
- potato – peeled, sliced very thin using a mandoline
- olive oil
- salt and pepper
- whole wheat lavash bread
- quattro formaggio – shredded blend of parmesan, asiago, fontina, provolone
- kalamata olives – pitted, sliced in half lengthwise
- chives – chopped
- truffle oil
- black truffle salt
- sour cream
Preheat oven to 400°F.
Brush potato slices with olive oil, season with salt and pepper. Bake on a rimmed baking sheet in a single layer until tender. Remove potatoes from the baking sheet. Brush both sides of the lavash lightly with olive oil. Place lavash on the baking sheet then arrange potatoes on top.
Sprinkle a good amount of cheese over the potatoes then place olives on top of the cheese. Bake for about 8 minutes until the cheese is well-blistered. Remove from oven then sprinkle with chives.
Toss arugula with just a kiss of truffle oil and lemon juice. Season with truffle salt. Top the flatbread pizza with arugula.
Thin out the sour cream with a little bit of water to get a drizzle consistency. Drizzle sour cream over the arugula.
Cut into squares, just like Candlelite.
I was inspired by my Chicago friend Marie, the Proud Italian Cook, to use lavash bread as the dough for this flatbread pizza. Grazie, Marie!
Comfort Food Feast
#ComfortFoodFeast is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite comfort foods. This week’s comfort food is potatoes. You might enjoy taking a peek at other potato-centric recipes from some fabulous bloggers below… and be sure to follow our very popular Pinterest Board with over 370,000 followers called Let’s Pull Up A Chair!
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Homemade Delish: Parmesan-Crusted Potato Wedges
Elephants and the Coconut Trees: Stir-Fried Purple Potatoes
Healthy Eats: 6 Better Ways to Eat Potatoes
In Jennie’s Kitchen: Slow Cooked Baked Potatoes
Taste with the Eyes: Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon
Napa Farmhouse 1885: Mashed Russet and Sweet Potato Casserole
Red or Green: Taco Stuffed Baked Potatoes
The Wimpy Vegetarian: Sweet Potatoes Anna with Apples and Raisins
From My Corner of Saratoga: Air Fried French Fries
FN Dish: 5 Downright Perfect Potato Dishes
13 thoughts on “Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon”
Lori, I was immediately drawn to your picture, I love your version and will try it. I’m with you about Lou Malnati’s but sometimes you just want paper thin and crispy!
Hi Marie – yes, and we liked it so much, possibilities are endless. I’m coming up with a Croatian version with cevapcici. Thanks as always for the inspiration!
Lou Malnati’s is my fave Chicago deep dish! This looks fabulous, LL! I did a purple potato pizza for Idaho Potatoes that I will have to revisit 🙂
Hi Priscilla – I checked out your purple potato pizza, looks beautiful! I like the idea of pesto + potatoes too.