February 13, 2026
Cracker-crisp flatbread with pesto, fresh mozzarella, ripe tomatoes, and balsamic glaze. Inspired by a restaurant version we loved.
appetizer dinner lunchWord Count: 438
| Total time: 20 minutes |
|---|
| Prep time: 10 minutes |
| Cook time: 10 minutes |
Equipment
| Equipment |
|---|
| Baking Sheet |
| Parchment Paper |
| Pastry Brush |
| Sharp Knife |
Ingredients
| Ingredient | Quantity |
|---|---|
| Lavash Flatbread | 2 pieces (~9x12 inches) |
| Olive Oil | 2 tbsp |
| Garlic (minced) | 2 cloves |
| Basil Pesto (store-bought or homemade) | 3 tbsp |
| Fresh Mozzarella (sliced thin) | 8 oz |
| Ripe Tomato (sliced 1/4 inch thick) | 2 medium |
| Red Onion (sliced paper thin) | 1/4 small |
| Fresh Basil | 6-8 leaves |
| Balsamic Glaze | 2 tbsp |
| Salt | to taste |
| Black Pepper | to taste |
Steps
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Stir the minced garlic into the olive oil. Brush one side of each lavash with the garlic oil.
- Place the lavash oil-side up on the baking sheet. Bake for 5-6 minutes until it just starts to crisp and turn golden at the edges. Watch closely — it goes from done to burnt fast.
- Remove from oven. Flip the lavash over and spread pesto evenly across the surface, leaving about a half-inch border.
- Layer the mozzarella slices over the pesto, then arrange the tomato slices on top. Season lightly with salt and pepper.
- Return to the oven and bake for another 4-5 minutes, until the mozzarella is melted and bubbly and the edges of the flatbread are deep golden and crackling crisp.
- Remove from oven. Tear or chiffonade the fresh basil and scatter over the top. Drizzle generously with balsamic glaze.
- Serve the thinly sliced red onion on the side in a small dish so people can add it to taste.
- Cut into triangles or rectangles and serve immediately while the flatbread is still crispy.
Notes
- The key to the cracker-crisp texture is par-baking the lavash before topping. If you skip this step, the moisture from the toppings will make it soggy.
- Look for lavash in the bakery or deli section near the pita bread and tortillas. Joseph’s and Atoria’s are common brands.
- For the balsamic glaze, buy a pre-made reduction (thicker and sweeter than regular balsamic vinegar). It’s usually near the vinegars at the store. If making your own, simmer 1/2 cup balsamic vinegar over medium heat until reduced by half (~10 minutes).
- Don’t overload the mozzarella — a thin layer melts better and keeps the base crispy. Fresh mozzarella has high moisture, so slice it thin and pat dry with a paper towel if it’s very wet.
- If you can’t find lavash, naan works but will be thicker and chewier, not cracker-like. Store-bought pizza dough rolled paper-thin is another option — par-bake it longer (8-10 minutes) before topping.
- The kids can help layer the toppings and tear the basil.