Garlic Lavash with Smoked Pork, Arugula and Lingonberries
Prep time
Cook time
Total time
Garlicky flatbread topped with fresh arugula, lingonberries and smoked pork.
Recipe type: Main
Cuisine: American
Serves: 4 servings
  • ¾ cup warm water
  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1¼ tsp salt
  • 3 cups all purpose flour
  • ¼ cup plus 3 Tablespoons olive oil, divided
  • 1 clove garlic
  • sea salt to taste
  • ½ cup fresh arugula
  • ½ lb smoked pork or bacon (cooked and crumbled)
  • 3 tablespoons jarred lingonberries
  1. Preheat the oven to 425F.
  2. Add yeast and sugar to warm water in the bowl of a stand mixer. Allow to proof for a few minutes.
  3. Next add the flour, salt, and 3 tablespoons olive oil.
  4. Using dough hook mix until combined, then for an additional 5 minutes to knead.
  5. Let the dough rest while you combine the minced garlic with the ¼ cup olive oil in a small bowl.
  6. Separate dough ball into two pieces and roll each out on a greased baking sheet.
  7. Brush with garlic olive oil (you will not need the entire amount.)
  8. Salt the tops of the crust then add pork.
  9. Bake 13 minutes or until the crust is golden.
  10. Top with fresh arugula and lingonberries.
Recipe by Everyday Celebrations at