When I was 19 I was a waitress at a very popular brewery/restaurant back in my home state of good ole Nebraska. I had such a blast working there. The wait time for a table would often exceed 2 hours on the weekends and people were actually willing to wait that long, while sipping on a locally crafted pint of ale, because the food was so good! Often times the managers would reward the wait staff after a busy night by ordering appetizers for us to share to refuel after such a hectic service. Everyone’s favorite was the lavash flatbread, a crispy cracker-like crust topped with your choice of toppings and havarti cheese. So simple yet so delicious! The grilled chicken, artichoke, and sautéed mushroom lavash was always the first to go. Since I’m on a diet and really craving pizza, I thought this would be a great alternative to satisfy my tastebuds.
Yup, I was right. Sooo, sooo good.
As a shortcut, I used shredded rotisserie chicken. I sautéed the baby bella mushrooms in a little butter and seasoned with salt and pepper. I used jarred artichoke hearts that had been grilled and marinated, and havarti cheese, which my husband said really made this dish with its buttery, nutty flavor. I had planned on using an olive oil and garlic lavash flatbread but was unable to find it at my local grocery store so went with the traditional one.
This recipe definitely satisfied my pizza craving without wrecking my diet and leaving me feeling like a bloated cow. I served it with roasted asparagus which I simply drizzled with olive oil, seasoned generously with black pepper and kosher salt, and roasted in an oven at 425 degrees for about 15 minutes. An awesome, healthy, simple meal which will soon be repeated….probably tomorrow.
CHICKEN, ARTICHOKE, & MUSHROOM LAVASH
INGREDIENTS:
Shredded chicken
Marinated artichoke hearts, chopped and separated
Baby bella mushrooms, sliced
Havarti cheese, sliced into thin, small pieces
Butter
Salt and pepper
*Add as much or as little of toppings as you prefer.
DIRECTIONS
Preheat oven to 325 degrees. Sauté mushrooms in a little butter and season with salt and pepper to taste. Place a sheet of lavash on a sheet pan and top with shredded chicken, artichoke hearts, sautéed mushrooms, and havarti cheese. Bake for about 10-15 minutes, just until the lavash is crispy and the cheese is melted. Cut into desired size and enjoy!
