Onion and Zuke Lavash Pie

In Queer Eye for the Straight Guy, Ted Allen once used lavash as a quick pizza crust. We've been doing it ever since. Lavash pizzas are particularly good for using up little bits of this and that languishing in the fridge. Over time, we've discovered that using two pieces of it ensures crispiness. Lavash also freezes well, and can be defrosted as needed.

For this one, we slowly cooked a chopped onion in a little bit of olive oil for about an hour, then added shredded zucchini and plenty of salt. After almost another hour, the onion and zucchini had cooked down into a salty, gloppy, perfect mixture that was oozing olive oil.

We had cooked a strip of bacon to use as a topping, and couldn't resist spreading the bacon grease in between and on top of the pieces of lavash. The onion and zucchini went down first, and we reserved the extra cooking oil. It was followed by some raw garlic, bacon, chopped thyme, and slices of roasted red pepper. We topped the pizza with hunks of goat cheese and a layer of shredded mozzarella.

The pizza baked in the over at 450 degrees for five minutes, until the cheese was bubbling. We then dribbled the abovementioned oozing onion-and-zucchini-scented olive oil over the pizza when it came out of the oven. We really liked it.