I hope you all are safe and sound from the death trap Irene has on the east coast! We’re probably going to be experiencing some heavy rain and winds here in Boston, but hopefully nothing too bad. We stocked up on bottled water, Cheez-Its and granola, just in case.
Last night I made one of the best meals I’ve made in awhile. It was so delicious and fresh tasting. Since I used a lot of fresh summer produce, it’s probably going to be the last summery meal for the season.
I recently picked up Joseph’s Lavash Wraps with Omega 3′s and LOVE them. They’re huge and so versatile. I decided that I wanted to use it as a crust for a Mexican pizza of sorts.
This turned out better than expected! Just don’t forget to spray the cookie sheet with non-stick spray. I learned that the hard way a few nights ago when I made a lavash pizza with mushrooms. It was more like a pizza mess.
Mexican Lavash Pizza
- 1 lavash wrap
- 1/2 c. cheese of choice (I used a combo of fresh mozzarella and feta)
- Corn cut from one fresh corn on the cob
- 1 avocado, diced
- 1/2 c. grape tomatoes, sliced in half
- 1-2 tbsp. cilantro, chopped
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. garlic powder
- juice of half a lime
Preheat oven to 375F. Spray a cookie sheet with cooking spray. Place lavash wrap on cookie sheet and top with cheese. Place in oven for 10-15 minutes or until cheese is melted. While lavash is in oven, mix together tomatoes, avocados, corn, cilantro, spices and lime juice in a small bowl. When cheese has melted, take lavash out of oven and top with vegetable mixture. Serve and enjoy!
I’m off to the North End for St. Anthony’s Feast!