Lavosh “Pizza” with Grilled Tomatoes and Balsamic
By: Feed by Round Pond
Lavosh, an Armenian flatbread, makes it easy to pull together a “pizza.” This one combines grilled heirloom tomatoes with aged balsamic vinegar and lamb sausage for something truly special. This “pizza” crosses borders too … it would make just as good of an hors d’oeuvre, in smaller pieces, as it does a lunch or dinner. Pairs wonderfully with our Rutherford Nebbiolo or Cabernet Sauvignon.
2 lamb sausages, removed from their casings
1 sheet lavosh flatbread, approximately 8″ x 10″
4 medium heirloom tomatoes
3 ounces aged Parmigiano-Reggiano cheese
1/4 cup basil, sliced thinly
1 tablespoon oregano, chopped
1 tablespoon thyme, chopped
1 ounce Aceto Balsamico Tradizionale
Round Pond Italian Extra Virgin Olive Oil as needed
Salt and pepper to taste
Sauté sausage in a heavy-bottomed sauté pan over medium heat until cooked through, approximately 3-5 minutes. Season with salt and pepper to taste. Allow to cool slightly.
Core and split tomatoes across the equator. Rub with olive oil and grill skin-side down until skin begins to blister and peel. Transfer tomatoes to cutting board, remove skin and lightly chop. Transfer to a bowl and toss with balsamic and herbs.
Cut lavosh into 6 equal-sized rectangles. Brush one side with oil. Season with salt and pepper, and grill lightly, oil-side down, over medium flame for 1 minute.
Finish by topping grilled side of lavosh with tomatoes and sausage, and grate half of the cheese on top. Grill for additional 1-2 minutes covered. Remove pizzas from grill and garnish with remaining cheese. Serve hot or cold.