Lavash, one piece and choice of pizza toppings, we used cooked top sirloin, thinly sliced, sun-dried tomatoes and grated Manchego cheese.
Roughly one cup Italian Parsley
4 cloves of garlic
1/2 teaspoon red pepper flakes
1 bay leaf
Fresh oregano leaves, about 2-3 T and Fresh marjoram leaves, about 1 T
1/4 cup or more to taste of red wine vinegar plus a couple tablespoons of red wine, any you have hanging around.
1/2 cup or so of fruity olive oil
1 teaspoon of sea salt, more or less to taste
I found Jacques Pepin’s idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you’re done. If you don’t want to use meat, the chimichurri is great over grilled veggies as well.
1Put the parsley, garlic, scallions, red pepper flakes, oregano, marjoram and bay leaf in the food processor. Yes, I was lazy, so I stuck the whole lot in there. Give it a few swirls. You don’t want mush.
2Then add the salt, vinegar and wine and swirl again. Finally, add the olive oil and give it a final go-round. You should have a lovely green and very fragrant chimichurri.
3Preheat oven to 400 F and lightly brush your lavash front and back with olive oil. Put it in the oven on a cookie sheet until the first side of the lavash is a bit crisp.
4Remove the lavash and prepare your pizza. I added the sirloin, dabs of chimichurri, a few sun-dried tomatoes (for color and taste) and I grated Manchego cheese over the whole thing.
5Return the fully loaded pizza to the oven until the lavash is crisp. Don’t walk away otherwise you will have a burnt lavash.
Remove from oven and enjoy with nice glass of Malbec!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.