Crispy Layered Lavaş Pizza Pie with Tomato Sauce Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Preheat the oven to 400°F (200°C) so it’s ready when you are. Cook the ground beef in a skillet over medium-high heat until browned and crumbly, then set it aside.

Halve the cherry tomatoes, cut the green pepper into thin batons, and slice the red chili into rings. Have your pie dish, flatbreads, sauce, and cheese within easy reach. This recipe moves quickly once you start layering, so having everything prepped and measured will make the process smooth and enjoyable.

Instructions

Brown and Prep

1. 1Prepare the Beef and Oven
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned and no longer pink, about 5 minutes. Season with salt and pepper if desired. Transfer to a plate and set aside. Preheat the oven to 400°F (200°C).
   Look for The beef is browned and crumbly, with no raw pink spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a wooden spoon to break the beef into fine pieces for even layers.
2. 2Prep the Toppings
   Halve the cherry tomatoes, cut the green pepper into thin batons, and slice the red chili into thin rings. Set all the toppings aside within easy reach.
   Look for Toppings are uniformly cut and ready.
   Tip Keep the chili rings separate if you prefer a milder heat.

The ground beef should be browned and crumbly, with no raw pink spots. The toppings are cut and ready. The oven is preheated. You should smell the savory aroma of cooked beef and see the vegetables bright and fresh.

Stack the Layers

3. 3Layer the First Flatbread
   Place one round of lavaş flatbread into the bottom of a 9-inch round glass pie dish. Spread 2 tablespoons of marinara sauce evenly over the flatbread, leaving a small border. Sprinkle with 3 tablespoons of cooked ground beef and a handful of shredded mozzarella.
   Look for The sauce covers the flatbread evenly and the cheese is scattered.
   Tip Press the flatbread gently into the dish to avoid air pockets.
4. 4Repeat the Layers
   Top with another round of lavaş, pressing lightly. Spread 2 tablespoons of marinara, 3 tablespoons of beef, and a handful of mozzarella. Repeat this process with the remaining lavaş, sauce, beef, and cheese to build a tall layered pie, ending with a final flatbread on top.
   Look for The pie is tall with distinct layers visible from the side.
   Tip Use a spatula to spread the sauce to the edges for even flavor.
5. 5Top with Cheese and Vegetables
   Generously cover the top layer with the remaining shredded mozzarella. Arrange the halved cherry tomatoes, green pepper batons, and red chili rings in a starburst pattern over the cheese.
   Look for The top is fully covered with cheese and the vegetables form a decorative pattern.
   Tip Press the vegetables slightly into the cheese so they stay in place while baking.

The pie is tall and even, with each flatbread pressed down lightly. The top is covered with mozzarella and the vegetables form a starburst pattern. The layers are visible from the side, and the cheese is scattered evenly.

Bake and Serve

6. 6Bake the Pizza Pie
   Place the pie dish in the preheated oven and bake for 15 minutes, until the cheese is bubbling, golden, and melted, and the edges of the flatbread are crisp.
   Look for The cheese is bubbly and browned in spots; the top is golden.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the dish halfway through for even browning.
7. 7Rest and Slice
   Remove the pie from the oven and let it rest for 5 minutes. This allows the layers to set. Use a sharp knife to cut a thick wedge, lifting it out with a spatula to show the cheese stretching from the layers.
   Look for The wedge holds together and the cheese stretches when lifted.
   Tip A serrated knife works best for cutting through the crisp layers.

The cheese is bubbling and golden, with browned spots. The edges are crisp and puffed. A knife inserted into the center comes out hot, and the internal temperature reaches 160°F (71°C). The pie rests for 5 minutes before slicing.

Common mistakes

A common mistake is overloading the layers with sauce, which can make the flatbread soggy. Stick to 2 tablespoons per layer and spread it thinly. Another pitfall is not pressing the flatbreads down when stacking, leaving air pockets that cause the layers to separate.

Press gently after each addition. Also, avoid overbaking — 15 minutes is usually enough; if the top browns too quickly, tent with foil. Finally, let the pie rest before slicing; cutting too soon can cause the layers to slide apart.

How to tell it’s done

The lavaş pizza pie is done when the top is bubbling and golden, with melted cheese that’s browned in spots. The edges of the flatbread should be crisp and slightly puffed.

To ensure the ground beef is safely cooked, use an instant-read thermometer to check that the center of the pie reaches at least 160°F (71°C).

Let the pie rest for 5 minutes before slicing — this helps the layers set and makes cutting cleaner. The cheese should stretch when you lift a wedge, and the bottom should be crisp, not soggy.

• Ground meat: 160°F (71°C) in the thickest part