Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese

• 1 9-by-12-inch piece of lavash
• 1/2 cup, tightly packed 2 ounces, grated or shredded fresh mozzarella
• 2 plum tomatoes 8 to 10 ounces, sliced
• 1/4 red onion, sliced optional
• 1/2 cup (2 ounces) crumbled goat cheese
• 1 to 2 teaspoons fresh thyme
• Salt
• freshly ground pepper
• 1 tablespoon extra virgin olive oil

1. Heat the oven to 375 degrees, preferably with a pizza stone in it.
2. Place the lavash on a baking sheet.
3. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion.
4. Arrange the goat cheese over and between the tomato slices.
5. Sprinkle with thyme, salt and pepper.
6. Drizzle on the olive oil, and place in the oven.
7. Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges.
8. Remove from the heat and serve; or allow to cool slightly, then serve.
9. Cut with a pizza wheel or scissors.

mozzarella, tomatoes, red onion, goat cheese, thyme, salt, freshly ground pepper, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1014102 (may not work)