Lavash, a soft Armenian flatbread, is the secret to making this quick, crisp Mediterranean pizza. You can find it in the bread section of most large supermarkets.

Prep Time: 8 minutes, cook time: 15-17 minutes, servings: 4

Ingredients
2 (8- by 12-inch) lavash rectangles or (15-inch) lavash rounds
2 tablespoons extra-virgin olive oil, plus extra for brushing the bread
1 cup sliced cremini or baby bella mushrooms
1/3 cup half-moon-sliced red onion
1 small red bell pepper, chopped
1 small yellow squash, chopped
1 small zucchini, chopped
Kosher salt and freshly ground black pepper to taste
2 cups hummus
2 tablespoons sliced pepperoncini (optional)
Directions
1. Preheat oven to 450F. Place lavash on a baking sheet and brush with olive oil until lightly coated. Bake until just crisp, about 2 minutes; do not brown. Remove from oven and set aside. Reduce oven temperature to 350F.
2. In a medium skillet, heat 2 tablespoons olive oil over high heat until shimmering. Add mushrooms and sauté until golden brown, 3 to 4 minutes. Add onion and bell pepper and cook until softened, 2 to 3 minutes. Add squash and zucchini and sauté until just tender, about 3 more minutes. Add salt and pepper to taste. Remove from heat.
3. Let kids evenly spread hummus on top of lavash breads, leaving a 1/4-inch border for the crust. Then have them sprinkle the veggies on top. Bake until just heated through, about 5 minutes (don’t overcook). Remove from oven, sprinkle with pepperoncini slices (if using), cut into quarters and serve.

Ingredients

2 (8- by 12-inch) lavash rectangles or (15-inch) lavash rounds

2 tablespoons extra-virgin olive oil, plus extra for brushing the bread

1 cup sliced cremini or baby bella mushrooms

1/3 cup half-moon-sliced red onion

1 small red bell pepper, chopped

1 small yellow squash, chopped

1 small zucchini, chopped

Kosher salt and freshly ground black pepper to taste

2 cups hummus

2 tablespoons sliced pepperoncini (optional)

Directions

1. Preheat oven to 450F. Place lavash on a baking sheet and brush with olive oil until lightly coated. Bake until just crisp, about 2 minutes; do not brown. Remove from oven and set aside. Reduce oven temperature to 350F.

2. In a medium skillet, heat 2 tablespoons olive oil over high heat until shimmering. Add mushrooms and sauté until golden brown, 3 to 4 minutes. Add onion and bell pepper and cook until softened, 2 to 3 minutes. Add squash and zucchini and sauté until just tender, about 3 more minutes. Add salt and pepper to taste. Remove from heat.

3. Let kids evenly spread hummus on top of lavash breads, leaving a 1/4-inch border for the crust. Then have them sprinkle the veggies on top. Bake until just heated through, about 5 minutes (don’t overcook). Remove from oven, sprinkle with pepperoncini slices (if using), cut into quarters and serve.

Adapted from Cat Cora’s Classics with a Twist, by Cat Cora with Ann Krueger Spivack. Copyright© 2010, Houghton Mifflin Harcourt.