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Makes 4 lavash pizzas and serves 6 to 8
Cherry tomatoes image: Michelle Meiklejohn / FreeDigitalPhotos.net
2 tablespoons lime juice1 teaspoon freshly grated lime zest4 tablespoons extra virgin olive oil1 jalapeno, seeded and mincedSalt and Freshly ground black pepper3 ounces mozzarella, coarsely grated3 ounces Italian fontina, coarsely grated4 pieces lavash, cut into 8 X 12-inch rectangle4 cups mixture of colored cherry tomatoes, halved1/2 cup cilantro leaves
Preheat an oven to 400ºF.
In a small bowl, whisk together the lime juice, lime zest, olive oil and jalapeno, adding as much jalapeno as desired. Season with salt and pepper.
In a bowl, combine the mozzarella and fontina cheese.
Place one sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on color, 2 to 3 minutes. Remove from the oven and sprinkle the cheese onto the top distributing evenly. Place the lavash in the oven again and bake until goldne4 and crisp.
In the meantime, toss the cherry tomatoes with the vinaigrette. When the lavash is golden and crispy, remove from the oven and top with one-quarter of the tomatoes. Sprinkle with one-quarter of the cilantro. Cut into squares and serve immediately.
Repeat with the remaining ingredients.
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