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I am always amazed at how open and accepting kids can be. Even after teaching them to cook for 15 years, they continue to surprise me. During these past four weeks of classes we’ve had Pizza Day, Bread & Sandwiches Day, Greek, Mexican, and Caribbean Days…. and for the last day of each week, Vegetarian Day. Do you know which “Day” the majority of the kids look forward to most? Yeah, veggie day! Parents, you should be proud – I know I’m mighty proud of them!

Soft lavash bread is a great vehicle to use for vegetarian dishes. You can find a six-pack of it at Trader Joe’s. And just as with yesterday’s recipe, you need to be sure to seed the tomatoes and then drain them to prevent this thin crust from becoming soggy.

Lavash Vegetarian Pizza

2 soft lavash bread
3 tablespoons olive oil, divided
1/2 cup minced pitted Kalamata olives
2 cups grated Monterey Jack cheese, divided
3/4 cup crumbled feta cheese
1 1/2 cups sliced mushrooms
1 cup diced red bell pepper
1/2 cup peeled and diced red onion
1 cup seeded and diced plum tomatoes, drained

Preheat broiler to high heat.

Place lavash on a large baking sheet; brush with 1  1/2 tablespoons oil.  Broil until lavash just begins to crisp, about 1 minute.

Reduce oven temperature to 450 degrees. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1  1/2 tablespoons oil.

Top with olives; sprinkle with 1 cup of the Monterey Jack cheese, all the feta cheese, then mushrooms, onion, bell pepper, and tomatoes. Top with the remaining 1 cup of Monterey Jack cheese.  Sprinkle with salt and pepper.

Bake until pizza is heated through and cheeses melt for about 14 minutes.

Cut each lavash into 8 rectangles.

Makes 16 slices

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