Crispy Lavaş Pizza with Stuffed Cheese Crust Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Gather all ingredients: the lavaş flatbread, mozzarella sticks, tomato pizza sauce, shredded kaşar cheese, sliced sucuk, tomato slices, green pepper slices, egg yolk, and nigella seeds.

If using a whole sucuk, slice it into thin rounds. Have the pastry brush and a small bowl for the egg wash ready.

Instructions

Building the Stuffed Crust

1. 1Prepare the Crust
   Heat the oven to 400°F (200°C). Lay the large rectangular lavaş flatbread on a piece of parchment paper. Place one mozzarella cheese stick along each of the four edges of the flatbread, leaving a small border. Fold each edge inward over the cheese stick, pressing gently to seal, creating a stuffed crust frame.
   Look for The edges are tightly rolled over the cheese sticks, forming a neat rectangular border.
   Tip If the flatbread is dry, lightly dampen the edges with water to help them stick.
2. 2Add the Sauce and Toppings
   Spread the tomato pizza sauce evenly over the base, leaving the rolled crust edges uncovered. Sprinkle the shredded kaşar cheese over the sauce. Arrange the sliced sucuk, tomato slices, and green pepper slices on top.
   Look for The base is evenly covered with sauce, cheese, and toppings, with the crust edges still visible.
   Tip For even cooking, spread the toppings in a single layer.

The flatbread lies flat on the parchment, with four mozzarella sticks placed along the edges. The edges are folded over the sticks and pressed to seal, forming a neat rectangular frame.

The center is bare, ready for sauce. The crust should hold its shape and the cheese sticks should be fully enclosed.

Topping and Baking

3. 3Brush and Sprinkle
   In a small bowl, whisk the egg yolk with 1 teaspoon of water. Brush the rolled cheese borders with the egg wash. Sprinkle the black nigella seeds generously over the entire pizza, including the crust edges.
   Look for The crust edges are glossy from the egg wash and speckled with nigella seeds.
   Tip Brushing the edges with egg wash gives a golden, shiny finish.
4. 4Bake the Pizza
   Transfer the parchment paper with the pizza onto a baking sheet. Bake at 400°F (200°C) for 12 minutes, or until the crust is golden and crisp and the cheese is bubbly and melted.
   Look for The crust is deeply golden, the cheese is bubbling, and the edges are crisp.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The sauce is spread evenly, the cheese and toppings are arranged, and the edges are brushed with egg wash and sprinkled with nigella seeds. The pizza goes into the hot oven and bakes until the crust is golden and the cheese is bubbling. The kitchen smells of toasted bread and melted cheese.

Slicing and Serving

5. 5Slice and Serve
   Remove the pizza from the oven and let it cool for 2-3 minutes. Using a sharp knife, slice the pizza into quadrants or squares. Serve warm, pulling apart the stuffed crust to reveal the melted cheese.
   Look for The cheese in the crust is stretchy and molten when pulled apart.
   Tip Use a pizza cutter for clean slices.

The pizza comes out of the oven, slightly puffed and golden. After a short rest, it is sliced into squares or quadrants. When a piece is lifted, the stuffed crust pulls apart with stretchy melted cheese. The bottom is crisp and the toppings are hot and flavorful.

Common mistakes

One common mistake is overloading the pizza with too many toppings, which can make the center soggy. Keep the toppings in a single layer. Another is underbaking – lavaş needs full heat to crisp up; if it’s pale and soft, bake for another 2-3 minutes.

Also, be sure to roll the cheese sticks tightly so they don’t leak out during baking. If the flatbread tears, patch it with a small piece of dough or press the edges together.

How to tell it’s done

The pizza is done when the crust edges are deep golden brown and crisp to the touch, and the cheese in the center is fully melted and bubbling. The bottom should be lightly browned and crisp when lifted with a spatula. If the edges are browning too quickly, cover them loosely with foil.

The internal temperature of the pizza isn’t critical since the only protein is the egg yolk in the wash, which cooks through at 160°F (71°C) – but the visual cues of golden crust and bubbling cheese are the best indicators.

• Egg dishes: 160°F (71°C) in the thickest part