Crispy Layered Lavaş Pizza Pie with Tomato Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest edges, brush the rim of the top flatbread with a little olive oil before baking. This helps it brown and crisp up nicely.

If you prefer a milder heat, remove the seeds from the chili before slicing, or use just half the amount. You can also add a sprinkle of dried oregano or Italian seasoning to the top for extra flavor.

When slicing the pie, use a serrated knife and a gentle sawing motion to cut through the crisp layers without squashing them. Use a wide spatula to lift the wedge out, and hold it with your hand to keep the layers together. Serve with a side salad or roasted vegetables for a complete meal.

Variations

• Spicy Sausage Version: Replace the ground beef with 3/4 lb of fresh Italian sausage, casings removed. Brown it in the skillet, breaking it into crumbles. Add 1/2 teaspoon of fennel seeds and a pinch of red pepper flakes for extra flavor.
• Vegetarian Mushroom Pie: Omit the ground beef and instead sauté 8 oz of sliced mushrooms with 1 clove of minced garlic until golden. Use this mixture in place of the beef, and add a layer of sautéed spinach for extra greens.
• Mediterranean Twist: Swap the marinara for a white sauce made with ricotta and garlic. Layer with cooked ground lamb, crumbled feta, and chopped Kalamata olives. Top with fresh oregano before baking.
• BBQ Chicken Pie: Use cooked, shredded chicken tossed in barbecue sauce instead of ground beef. Replace the marinara with additional barbecue sauce. Top with red onion slices and a mix of cheddar and mozzarella.

Storage and make-ahead

Fridge

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Freezer

Wrap the cooled pie tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating in a 350°F (175°C) oven until hot.

Reheat

Reheat individual slices in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes, or until the cheese is melted and the edges are crisp.

Leftover lavaş pizza pie can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and the cheese is melted. Avoid microwaving, as it can make the flatbread soggy.

You can assemble the pie up to a day in advance. Prepare the beef and layer the pie as directed, but do not bake. Cover the dish tightly with plastic wrap and refrigerate.

When ready to bake, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed, adding 5 minutes to the cooking time if needed.

Serving ideas

This lavaş pizza pie is best served fresh from the oven, when the cheese is stretchy and the edges are crisp. Cut thick wedges and serve as a main course with a simple green salad dressed with lemon and olive oil.

It also makes a fantastic party appetizer — cut into smaller slices and arrange on a platter for easy grabbing.

For a complete meal, pair the pie with a bowl of tomato soup or a plate of roasted vegetables. The pie is hearty and satisfying on its own, but a light side helps balance the richness. If you have leftovers, they make a great lunch the next day — enjoy cold or reheated.

Frequently asked questions

Recipe card

Crispy Layered Lavaş Pizza Pie with Tomato Sauce

Prep 20 minCook 15 minTotal 35 minServes 6

Ingredients

• 6 rounds lavaş flatbread (about 9-inch)
• 1/2 cup marinara sauce
• 3/4 lb ground beef
• 2 cups shredded mozzarella cheese
• 1 cup halved sweet cherry tomatoes
• 1/2 cup green pepper batons
• 1 tbsp red chili rings

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

38 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.