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In less than ten minutes, you'll have a deliciously crisp, melty, hot slice of lavash in front of you... No kidding, this recipe is straightforward, with a million-dollar taste. Tailor to your needs; if you have homemade pesto to use, by all means--but store-bought is your game, it's great. Ditto the mozzarella. I used up what I had, a plastic bag of shredded, though slicing from a ball of buffalo or even slicing small mozz-balls is also delicious.

The garlic-infused olive oil makes the lavash flavor pop-- but again, if you don't have it, don't sweat. Combine regular olive oil with minced garlic before brushing on, or rub a cut garlic clove over the browned tortilla before brushing with olive oil. Boom. Same. And so good.

Recipe is for one 8-10 inch lavash (1-2 people) Double ingredients as needed.

Notes: Olive oil is extra virgin.


Ingredients: 1 8-10 inch flour tortilla, 1 tbsp. garlic-infused olive oil, 1/2 tsp. dried oregano, 1/4 tsp. chili flakes (optional), 1/4 cup prepared pesto, 1 small Roma tomato, 1/2 cup shredded mozzarella cheese, salt and pepper to taste, 1 tbsp. chopped basil.

Serves 1-2.

1. Prep the tortilla: Brown the tortilla on both sides in a large skillet pan over medium heat until firm and golden (or darker, if you like.) Brush one side with garlic-infused olive oil and sprinkle with oregano and chili flakes.

2. Assemble and cook: Move an oven rack 6-8 inches from the top burners in your range. Spread the pesto on the tortilla and add the cheese. Lay slices of tomato on top, then salt and pepper to taste. Broil for 1 minute or until the cheese is melted and the edges of the tortilla are dark. Remove, and top with chopped fresh basil. Serve immediately.

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