avash wraps make for an incredibly tasty and crisp crust for this easy pizza recipe. A thin crust means the pizza will have fewer calories and less sodium than regular pizza dough. Be sure to drain the tomatoes as much as possible after marinating so that the crust stays crisp. The creamy Burrata cheese, peppery arugula and umami Parmesan cheese are added right after the pizza is cooked to create an unusual flavor combination. You will want to have fun and get creative with your own ingredients after you have made this simple recipe.

Ingredients:

• 1 1/2 pounds ripe tomatoes, diced
• 2 cloves Melissa’s organic garlic, minced
• 6 Gaea organic kalamata olives, rinsed and chopped small
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoon Napa Valley organic extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 cup lightly packed slivered organic basil leaves
• 2 sprigs thyme, stems discarded
• 1 sheet Babylon Bakery whole wheat lavash wrap
• 1 4-ounce bundle Il Pavone Burrata cheese, cut in small pieces
• 1 ounce (about 2 handfuls) Jacob Farms Fine Fresh Herbs organic arugula, washed and dried
• 2 tablespoons shredded Reggiano Parmesan cheese

Instructions:


1. Preheat the oven to 375° Fahrenheit.

2. In a glass bowl, combine tomatoes, garlic, olives, salt, pepper, olive oil, vinegar, basil and thyme. Allow to stand at room temperature for 15-30 minutes. Place a strainer over a bowl and transfer tomato mixture into strainer. Use the back of a large spoon to gently press as much liquid as possible out of the mixture and reserve liquid.

3. Place lavash on a baking sheet and tear off any edges that are hanging over the edge of the pan. Top with an even layer of tomato mixture. Cook 15-20 minutes, until crust is crisp and tomatoes are beginning to soften. Just before flatbread is ready, toss arugula with a little bit of the reserved liquid. Remove flatbread from oven and immediately dot top with Burrata cheese pieces, spread a thin layer of arugula on top and sprinkle everything with Reggiano Parmesan cheese. Allow to stand two minutes before cutting into four portions with a knife or pizza cutter and serving.