Name: Lavash with Tomatoes, Spinach, and Green Olives
Total time: 45 min
Ingredients: 10 ounces frozen spinach , thawed and squeezed dry; 4 ounces fontina cheese , shredded (1 cup); 1 tomato , cored and cut into ½-inch pieces; ½ cup pitted large brine-cured green olives , chopped; 3 garlic cloves , minced; ¼ teaspoon red pepper flakes; ¼ teaspoon salt; ¼ teaspoon pepper; 2 (12 by 9-inch) lavash bread; 2 tablespoons extra-virgin olive oil; 1 ounce Parmesan cheese , grated (½ cup)

Why This Recipe Works

The Middle Eastern flatbread known as lavash has a crisp, crackerlike texture that makes a great base for a quick and easy vegetarian dinner. Store-bought lavash tasted great and kept the recipe streamlined, and to make sure the flatbreads were crisp enough to support the toppings, we brushed them with oil and toasted them quickly in the oven. A combination of thawed frozen spinach, fresh tomato, and briny green olives made for a simple yet flavorful topping. Two types of cheese, mildly nutty fontina and full-flavored Parmesan, gave our lavash more complex flavor; sprinkling the Parmesan on top and allowing it to brown slightly in the hot oven offered an appealing finish.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. Combine spinach, fontina, tomato, olives, garlic, pepper flakes, salt, and pepper in bowl. Brush both sides of lavash with oil, lay on 2 baking sheets, and bake until golden brown, about 4 minutes, flipping lavash halfway through baking.

Spread spinach mixture evenly on each lavash and sprinkle with Parmesan. Bake until cheese is melted and spotty brown, 6 to 8 minutes, switching and rotating sheets halfway through baking. Slice and serve.