Crispy Layered Lavaş Pizza Pie with Tomato Sauce

This isn’t your average pizza night. Imagine stacking rounds of chewy lavaş flatbread with rich tomato sauce, seasoned ground beef, and plenty of mozzarella, then baking it all into a towering, crispy pie.

Each slice reveals layer after layer of saucy, cheesy goodness, with a golden, bubbly top studded with sweet cherry tomatoes and a hint of chili heat. It’s a fun, hands-on dinner that feels like a celebration, and it comes together in under an hour.

Lavaş is a soft, thin Turkish flatbread that crisps beautifully in the oven, making it the perfect building block for a layered pizza pie. In this recipe, each round is slathered with marinara, scattered with seasoned ground beef, and showered with mozzarella, then stacked high and baked until the top is golden and bubbling.

The result is a dramatic, sliceable pie with crisp edges and a tender, chewy interior. The starburst arrangement of cherry tomatoes, green pepper, and chili rings on top adds color, freshness, and a gentle kick. Serve it hot from the oven for a dinner that’s as fun to make as it is to eat.

Ingredients

Why this recipe works

Lavaş flatbread is the secret to this recipe’s irresistible texture. Unlike traditional pizza dough, lavaş is thin and pliable, so it stacks into neat, even layers.

As it bakes, the exposed edges turn shatteringly crisp while the interior stays tender and slightly chewy, creating a wonderful contrast in every bite. The layers also absorb just enough sauce and meat juices to stay moist without becoming soggy, so each slice holds together perfectly.

Building the pie in a round glass dish ensures even cooking and easy slicing. The glass allows you to see the layers as they bake, and its straight sides help the pie keep its tall, tidy shape.

Baking at a high temperature quickly melts the cheese and crisps the flatbread edges, while the toppings on top — tomatoes, peppers, and chili — add brightness and a pop of color that makes the finished dish look as good as it tastes.

Notes and substitutions

Lavaş flatbread is available at Middle Eastern markets and many well-stocked grocery stores. If you can’t find it, large flour tortillas or thin pizza bases work as substitutes, though the texture will be slightly different. Look for rounds that are about 9 inches in diameter to fit your pie dish neatly. If your lavaş is larger, trim it to fit.

For the ground beef, use 80/20 or 85/15 for the best flavor and moisture. Cook it until it’s deeply browned and crumbly, and season it simply with salt and pepper — the marinara and cheese bring plenty of flavor. For a spicier pie, add red pepper flakes to the beef while it cooks. The mozzarella should be low-moisture and pre-shredded or freshly shredded; freshly shredded melts more smoothly.

• lavaş flatbread: Use large flour tortillas or thin pizza bases if lavaş is unavailable; they bake similarly.
• ground beef: Substitute ground turkey or lamb; adjust cooking time to ensure it reaches 160°F (71°C).
• marinara sauce: Use any smooth tomato pasta sauce; avoid chunky varieties for even spreading.
• mozzarella: Try provolone or a pizza blend for a different melt; keep the total amount the same.

Equipment

• 9-inch round glass pie dish
• Large skillet
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Aluminum foil (optional)