I started making quick pizzas on whole wheat lavosh bread (I originally found it at Trader Joe's, but it's everywhere now). Over the years I have adapted it to fit various leftover proteins. Here are some starting points for you. Toppings are my suggestions, feel free to riff. However, the crust is thin and you don't want huge heavy piles on it. Pick 3-5 toppings (go fairly light) and use about 3/4 c grated cheese.
BASE/INSTRUCTIONS: Don't put this in the oven until you have your sauce and most of your toppings ready to go.
Preheat oven to 425 F. Put one sheet of lavosh on a perforated pizza pan (if you value crunchy crust like I do; UPDATE: I tried it on an unperforated pan recently and it worked almost as well... don't stress if you don't have one! ). Drizzle olive oil on one side and spread with fingers until one face is covered in oil (NOT dripping). Flip and repeat. I always have more oil on one side... that side goes up. Bake until crispy and starting to brown, but not as browned as you want it.
Remove from oven. Spread on sauce, sprinkle on your toppings, and add cheese. Bake another 3-5 minutes (enough to heat the toppings and melt the cheese, but not burn the crust).
Enjoy! One lavosh feeds the two of us.
Standard - closest to a traditional pizza
SAUCE: Pesto - homemade or purchased
TOPPINGS:
5-6 thin slices hard salami (for an extra treat, put it between paper towels and microwave until fat renders and salami is crispy!), cut in quarters
marinated artichoke hearts, thinly sliced
super thin tomato slices, put on dishtowel to draw moisture out if time
super thin onion slices (the pizza will only be in the oven a few minutes and it's gotta be really thin if you don't want it harsh/raw tasting)
8-10 olives, sliced
2-3 sliced mushrooms
Mozzarella cheese
Salmon Pizza
I KNOW, who'd-a-thought, right?! But it's really yummy!
SAUCE: Mix 1-2 oz softened cream cheese with garlic salt and dill weed (dried or fresh)
TOPPINGS:
Lox or cured salmon, thinly sliced (see gravlax to make your own)*
Sliced olives
Thinly sliced onions
A few spears of leftover grilled asparagus, chopped to 1-2" lengths
*I put the salmon on AFTER the pizza's baked because cooking changes the taste. If you add it immediately after removing the pizza, it should heat the salmon enough that it's not weird.
(Smoked) mozzarella OR goat cheese
Spanish Pizza
SAUCE:
1.5 oz tomato paste
1 T mayo
2-3 t olive oil
1/2 t smoked paprika
1/4 t salt
1 huge/2 small garlic cloves, crushed
TOPPINGS:
Spanish chorizo (dried or smoked... basically, ready to eat), sliced
marinated artichoke hearts, thinly sliced
8-10 olives (I like giant green ones here), sliced
super thin tomato slices, put on dishtowel to draw moisture out if time
super thin onion slices
Mozzarella
Roast Chicken with Herby Creamy Sauce
SAUCE:
1.5-2 oz cream cheese (there are markings on the package)
2-3 T garlic salt, to taste
dill weed (fresh or dried), to taste
TOPPINGS:
chopped roast chicken... I used one thigh... could be Dutch chicken or roasted chicken or one from the grocery store
slivered marinated artichoke hearts
quartered grape tomatoes
roasted asparagus
black olives
Grated Parmesan or (smoked) mozzarella
Barbecue Pizza
SAUCE:
1.5 oz tomato paste
1 t Worchestershire sauce
2 t sugar OR splenda
1 t molasses
2 t olive oil
1/2 t liquid smoke
TOPPINGS:
leftover barbecued meat, chopped
grilled or smoked onions, chopped... OR pickled red onions (see Misc), put on AFTER baking
mushrooms*
*Slice 4-5 shiitakes and put in a small skillet. Drizzle with a decent amount of olive oil and start sauteing. When they start to brown, drizzle on a little Worchestershire sauce(1/2-1 t), a little soy sauce (1 t), and just a touch of sugar (1/4 t MAX). Finish browning and dump on a plate to cool... they're smoky and chewy and delicious!
