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This veggie ‘Pizza’ is so quick and easy and sooo delicious!  A vegetable medley crowns a crisp lavash spread with hummus, kalamata olives and fresh spinach.

Inspired by Iron Chef Cat Cora’s Fast Veggie Pizza recipe, I adapted, using ingredients I had on hand.First, I lightly sautéed sliced crimini mushrooms (1 cup), thinly sliced assorted yellow, orange & red baby bell peppers (1/3 cup); and small diced zucchini (1- 1 1/2 cups), until just barely soft (crisp-tender) and seasoned with 1/2 teaspoon dried Oregano and fresh ground pepper and salt to taste.

With the veggies set aside, I baked a 9″x12″ sheet of Lavash until crisp (about 6 minutes at 350ºF). Fresh out of the oven and still hot, I evenly spread 1/3 cup of a store-bought Jalapeno Hummus (gives it a bit of kick!) over the Lavash, and distributed about 2 Tablespoons of finely chopped kalamata olives over the hummus, then covered that with a nice layer (about 1 1/2 cups) coarsely chopped spinach -which helps to mellow Jalapeno bite!– before topping it all off with the vegetable medley and popped it back into the hot oven for 6 more minutes to heat it all back up, re-crisp the lavash and wilt the spinach.

I set the lavash directly on the oven rack and slid it off onto a cutting board for easy of serving. My husband and I devoured the entire pizza in one sitting! (It was only one sheet of lavash!)

Make it yourself this weekend and ENJOY!