You say Lovosh, I say Lavosh… it doesn’t matter because they are both correct! Lavosh is a simple, thin, crunchy Middle Eastern style bread usually made with wheat flour, water, and salt. It’s a pretty simple recipe to make and you can find a recipe here to make it at home.  I prefer just to keep it easy and buy the actual lavosh cracker in a package of three at my local grocer. They are about the size of a large pizza and are awesome to serve up with your favorite toppings. They keep fresh for several weeks and are great to have on hand for last-minute guests, or as a way to serve leftovers in a fresh way. 

My kiddos love their lavosh with Italian sausage, red sauce, mozzarella, and arugula. I like red pepper jelly, cream cheese, and chicken. But, no matter how you load it up, it will be a family favorite. 🙂

LAVOSH

If using the store-bought lavosh, take out one large cracker and lay on a baking stone or pizza pan. Pre-heat oven to 350 degrees. Lightly brush on olive oil and desired seasonings. (If I’m using Italian ingredients, I will sprinkle on salt, pepper, and Italian Seasoning). Place in the oven for 2-3 minutes to crisp it up. You do not want it to turn dark brown. Then take out of the oven and put on the toppings you wish to have warm or melted. Place back in oven for about 8 minutes. Take out of the oven and cover with remaining toppings. Cut with a pizza cutter and serve!

Again, the possibilities are endless! Here are a few ideas!

Italian: Layer on Cream Cheese, Bruschetta or Marinara sauce, Italian Sausage, and Mozzarella. After baking, add basil, arugula, tomatoes, and balsamic drizzle.

BBQ Chicken: Cream Cheese, BBQ sauce, red onion, and Colby Jack cheese. After baking, add cilantro and jalapenos. 

Roasted Veggie: Cream Cheese, pre-grilled veggies such as zucchini, eggplant, etc. Mozzarella or other grated cheese. After cooking, add basil and balsamic drizzle.

Red Pepper Jelly and Chicken: Cream Cheese, red pepper Jelly, red onions, chicken, and grated cheese mixture. 

Be creative and enjoy!

Melissa Cheatham

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