Tag Archives: Sami’s Bakery Millet & Flax Lavash

Pizza for Dessert

Last Sunday, Bill and I made Wheat-Free Lavash Pizza with Sausage for dinner. Then we had pizza for dessert!

Dessert means different things to different people, of course. I don’t have as much of a sweet tooth as I do a salt craving, so I’m pretty easily satisfied with a small chunk of dark chocolate once in awhile after dinner. I know some people who like fruit for dessert, or even fruit and cheese.

That’s why I classify Bosc Pear and Carmelized Onion Pizza as dessert. With the sugar in the carmelized onions, the pizza has a touch of sweetness. And the pears and nuts go well with the onions and cheese.

Bosc Pear and Carmelized Onion Pizza

1/2 large red onion, sliced

1/2 teaspoon sugar

1 tablespoon olive oil, plus extra for drizzling

Salt and pepper to taste

1/2 teaspoon balsamic vinegar

1 Sami’s Bakery Millet & Flax Lavash flatbread

1 Bosc pear, cored and sliced

2 ounces Kasseri cheese, grated, or other sheep’s cheese if you have a cow dairy allergy

1 tablespoon chopped walnuts, or pine nuts

Serves 1 to 2.

To carmelize onions, saute onions them in olive oil, sugar, salt and pepper until tender.

Add balsamic vinegar and stir until blended with onions. Remove from heat.

Meanwhile, brown the bottom side of a lavash flatbread on a griddle.

Preheat broiler on low heat.

Place lavash on a baking sheet. Add onions an arrange pear slices on top.

Add grated cheese.

Add nuts, drizzle with olive oil, and broil on low for approximately 2 minutes (keeping an eye on it, as oven temps vary), rotating pan after the first minute.

Cut into quarters and serve, either for lunch, dinner, appetizers, or dessert!


Sunday Night Is Pizza Night

Sunday night never used to be pizza night. In fact no night is pizza night in Bill’s world. That’s because his wheat and cow dairy allergies have forced him to give up pizza forever. Until we discovered Sami’s Bakery Millet & Flax Lavash–a wheat-free, corn-free, dairy-free flatbread that makes a good foundation for pizza.

The first time I experimented with it I made Caprese Pizza on Lavash with goat cheese, Roma tomatoes, and fresh basil. This time I aimed for something more traditional: red sauce and pork sausage. Because we don’t buy Italian sausage, I added spices to ground pork that give it a similar flavor. And, sure, we use pasta sauce from a jar, but for a pizza base it’s pretty good. Although the crust is like a heavy cracker since it’s not made from dough, I was surprised how much this experiment actually tasted like real pizza!

Wheat-Free Lavash Pizza with Sausage

1/4 teaspoon fennel seeds

1 tablespoon olive oil

1/2 medium onion, chopped

1/4 to 1/2 lb. ground pork

Salt and pepper to taste

Pinch dried oregano

Pinch dried basil

Pinch crushed red pepper

1/2 cup Muir Glen Organic Tomato Basil Pasta Sauce (or a pasta sauce of your choice)

Splash of dry red wine, such as Sangiovese

2 lavash flatbreads

4 oz. Balkan sheep’s cheese, grated (or other semi-hard cheese that melts easily)

Serves 2 to 4.

In a heavy skillet, saute fennel seeds in olive oil 2–3 minutes.

Add onion and saute until tender; then add oregano and basil and stir one minute.

Remove onion mixture from pan and add pork, salt, pepper, and crushed pepper. Brown until crispy.

This is how we get our pastured pork from Lubbers Farm after it’s processed at DeVries Meats.

Drain meat and remove from pan. Add wine to skillet and deglaze pan.

Add pasta sauce to wine in pan and stir until warm.

Meanwhile, heat lavash on a griddle or flat pan until the bottom is brown.

Here’s how it looks when it’s browned on the bottom.

To assemble, put lavash on a baking sheet and spread the sauce on the flatbread.

Then add onion mixture, sausage, and cheese. Drizzle with olive oil.

Broil in the oven on low for 2 minutes, then turn pan around and broil another 1–2 minute, or until cheese is golden and bubbly. (Keep an eye on it as oven broiler temps can vary.) Cut pizza into quarters with a sharp knife or pizza cutter and serve.

Buon appetito!