Lavash Pizza With Smoked Salmon

• 1 9-by-12-inch lavash
• 1/4 cup drained regular 2 percent yogurt or thick, Greek-style 2 percent yogurt
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon minced fresh dill or chives
• 1 tablespoon extra-virgin olive oil, plain or mixed with 1 finely minced clove garlic
• 3 to 4 ounces thinly sliced smoked salmon (enough to cover the lavash)
• 2 additional teaspoons chopped chives
• Freshly ground pepper

1. Heat the oven to 375 degrees.
2. Place the lavash on a baking sheet.
3. Bake for 8 to 10 minutes, just until the edges are crisp and browned.
4. Remove from the heat, brush with the oil and set aside.
5. Mix together the yogurt, lemon juice and 1 teaspoon dill or chives.
6. Season to taste with salt and pepper.
7. Spread over the lavash in a thin layer.
8. Top with overlapping slices of smoked salmon.
9. Sprinkle the salmon with chives, grind on some pepper and serve.

lavash, percent yogurt, freshly squeezed lemon juice, dill, extravirgin olive oil, salmon, chives, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1013322 (may not work)