Blackstone Caprese Lavash Flatbreads
Blackstone Caprese Lavash Flatbreads is a simple, yet fantastic vegetarian/ meatless pizza recipe on crispy thin lavash bread crusts!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 pint cherry or grape tomatoes
- 1 tablespoon balsamic vinegar
- kosher salt, pepper
- 2 lavash flatbreads
- 2 cups shredded mozzarella cheese
- Italian seasoning blend (I used Blackstone Tuscan Herb Blend)
- 3 to 4 ounces pesto at room temperature
- 2 to 3 ounces ricotta cheese (optional) at room temperature
- 1 ounce balsamic glaze
Instructions
- Preheat griddle to medium. Add some cooking oil, tomatoes, balsamic vinegar, kosher salt, and pepper. Cook 6–7 minutes, mixing with spatulas, until tomatoes are soft and slightly charred.
- Scoot tomatoes to edge of griddle, lower heat to medium low, and scrape center of Blackstone clean.
- Add more cooking oil and the lavash flatbreads. Cook 1 minute and flip them. Sprinkle mozzarella, Italian seasoning, and just a little kosher salt and pepper evenly over the flatbreads, add the tomatoes and dollops of pesto and ricotta (if using).
- Cook about 3 minutes or until cheese is melted and flatbread is crisped how you prefer. Drizzle balsamic glaze over top before serving.