Crispy Layered Lavaş Pizza Pie with Spiced Ground Beef

Name: Crispy Layered Lavaş Pizza Pie with Spiced Ground Beef
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: Turkish-Italian fusion
Ingredients: 5 rounds Turkish lavaş flatbread (about 9-inch); 2 tbsp marinara sauce, plus more for spreading between layers; 3 tbsp cooked spiced ground beef, plus more for layering; 1 handful shredded mozzarella cheese, plus more for layering

Stack thin Turkish flatbreads with marinara, spiced ground beef, and mozzarella, then bake until the edges turn shatteringly crisp and the cheese bubbles into golden pockets.

By WixForum Kitchen

Published October 26, 202612 min read

Total time: 35 mins

Prep: 15 mins
Cook: 15 mins
Rest: 5 mins

Serves: 6; Makes one 9-inch pie
Cuisine: Turkish-Italian fusion
Calories: 380; per serving, estimated

Jump to recipePin it

Thick wedge of layered lavaş pizza pie with melted mozzarella stretching between layers

On this page16 sections

This isn't a pizza you fold—it's a pizza you slice like a cake. Thin rounds of Turkish lavaş are stacked with marinara, spiced ground beef, and a shower of mozzarella, then baked until the edges turn shatteringly crisp and the center becomes a molten, cheesy pull. The result is a dramatic, towering pie that cuts into thick wedges with dramatic cheese pulls. It's a fun, shareable dinner that feels both familiar and new, and it comes together in just 30 minutes from start to finish.

Lavaş is a soft, thin Turkish flatbread that crisps beautifully in the oven, making it an ideal base for a layered pie. Here, each round is spread with marinara, scattered with cooked spiced ground beef, and topped with mozzarella before the next layer goes on. After a short bake, the bread at the edges becomes crackly and golden, while the interior steams into a tender, cheesy stack. The contrast of textures—crisp outside, soft inside, with a rich, meaty sauce—makes every bite interesting. This recipe is straightforward, forgiving, and perfect for customizing with whatever ground meat or cheese is on hand.

The appeal

Why you’ll love it

Layering the flatbreads rather than using a single crust creates a tall, dramatic pie with a unique texture. Each layer of lavaş absorbs some of the sauce and cheese fat, so it stays tender inside while the exposed edges dry out and crisp in the oven. The result is a pie that has both a crunchy exterior and a moist, substantial interior, much like a lasagna but with a breadier, more pizza-like character. The stacking also allows the flavors to meld as the cheese melts and binds the layers together, so each slice holds its shape when lifted.
Baking at 400°F (200°C) for 15 minutes is the sweet spot for this dish. The high heat quickly melts the cheese and bubbles the sauce, while the relatively short time prevents the flatbread from becoming rock-hard. The mozzarella acts as a glue, holding the layers together as it melts and then sets slightly during the rest. The cooked ground beef is already fully seasoned, so no extra seasoning is needed—just layer and bake. This method is forgiving: even if the layers aren't perfectly even, the pie will still come together beautifully.

What you need

Ingredients

4 ingredients

Servings

Makes one 9-inch pie.

5 rounds Turkish lavaş flatbread (about 9-inch)
2 tbsp marinara sauce, plus more for spreading between layers
3 tbsp cooked spiced ground beef, plus more for layering
1 handful shredded mozzarella cheese, plus more for layering

Contains:

Gluten
Milk

Tools

Equipment

9-inch round glass pie dish
Pastry brush
Chef's knife
Cutting board
Oven mitts
Cooling rack

Swaps

Substitutions

Instead ofTurkish lavaş flatbread
UseUse large flour tortillas or thin Greek pita bread if lavaş is unavailable; adjust baking time slightly if thicker.
Instead ofCooked spiced ground beef
UseSubstitute cooked Italian sausage or seasoned ground turkey; ensure it is fully cooked before layering.
Instead ofMarinara sauce
UseUse pizza sauce or crushed tomatoes with a pinch of dried oregano for a similar flavor.
Instead ofShredded mozzarella
UseTry provolone, fontina, or a pizza blend for a different melt and flavor.

Good to know

Notes

The key ingredient is lavaş, a thin Turkish flatbread that's widely available in Middle Eastern markets and many supermarkets. If you can't find it, large flour tortillas or thin pita bread work well, though the texture will be slightly different. The cooked spiced ground beef should be well-seasoned—think taco-style or with a Middle Eastern spice blend—so it stands up to the marinara and cheese. The marinara should be thick, not watery, to avoid making the bread soggy. Shredded mozzarella is ideal for its meltability, but any good melting cheese like provolone or fontina can be substituted.

For the best texture, don't over-saturate the bread with sauce. Two tablespoons per layer is just enough to add flavor without making the lavaş soggy. If you prefer a spicier pie, use a spicy marinara or add red pepper flakes to the beef. The dish is best served hot, right from the oven, when the cheese is at its stretchiest. Leftovers can be reheated in a hot oven or toaster oven to restore some crispness. This recipe is easily scaled up or down—just adjust the number of layers and the baking time slightly.

Prep

Before you start

Before starting, make sure the oven is preheated to 400°F (200°C) and the lavaş rounds are at room temperature. Have the cooked spiced ground beef ready; it should be fully cooked and seasoned. If the ground beef is cold from the refrigerator, let it sit at room temperature for up to 30 minutes to take the chill off. Set out the marinara sauce, shredded mozzarella, and a 9-inch round glass pie dish. A baking sheet placed under the pie dish will catch any bubbling sauce. Gather a pastry brush, a chef's knife, and a cutting board for slicing later. Prepare all ingredients before assembling so the layers go together quickly.

Step by step

Method

4 steps

Phase 1

Assemble the layers

Step 1: Assemble the layers
Heat the oven to 400°F (200°C). Place one round of lavaş flatbread into the bottom of a 9-inch round glass pie dish. Spread 2 tablespoons of marinara sauce evenly over the bread. Sprinkle 3 tablespoons of cooked spiced ground beef over the sauce. Add a handful of shredded mozzarella cheese on top. Repeat this layering process with the remaining 4 lavaş rounds, using the same amounts of sauce, beef, and cheese for each layer, pressing down gently as you go to keep the stack compact.
You’ll need: Turkish lavaş flatbread (about 9-inch) · marinara sauce · cooked spiced ground beef · shredded mozzarella cheese
Look for: The layers should be even and the top covered with cheese and a few visible spots of sauce.
Tip: If the lavaş rounds are larger than the dish, trim them to fit snugly.
Step 2: Finish the top layer
After stacking the fifth lavaş round, spread a thin layer of marinara sauce over the top and sprinkle a final generous handful of mozzarella cheese, making sure the surface is fully covered. Press the top gently so the layers adhere. Place the pie dish on a baking sheet to catch any drips.
You’ll need: Turkish lavaş flatbread (about 9-inch) · marinara sauce · shredded mozzarella cheese
Look for: The top should look like a mini pizza with cheese covering most of the surface.
Tip: Use a spoon to spread the sauce without tearing the bread.

Checkpoint

At the end of this phase, you'll have a tall stack of five lavaş rounds, each spread with a thin layer of marinara, scattered with spiced ground beef, and topped with mozzarella. The top layer should be covered with cheese and a few visible spots of sauce. The stack should feel compact and evenly layered, with the lavaş rounds fitting snugly inside the pie dish. Press gently on the top to ensure the layers are in contact. The dish should be sitting on a baking sheet, ready for the oven. The assembly is quick, so have everything within reach.

Phase 2

Bake the pie

Step 3: Bake the pie
Place the assembled pie in the preheated oven and bake for 15 minutes, until the cheese is bubbling, caramelized in spots, and the edges of the lavaş are deeply golden and crisp. Rotate the dish halfway through baking if your oven heats unevenly.
You’ll need: Turkish lavaş flatbread (about 9-inch) · shredded mozzarella cheese
Internal temperature 160°F (71°C)
Look for: The cheese should be melted and lightly browned, and the edges will look shattery and crisp.
Tip: Keep an eye on the top; if it browns too quickly, tent loosely with foil.

Checkpoint

After 15 minutes in the oven, the pie will look dramatically different: the cheese will be bubbling and browned in patches, and the edges of the lavaş will be deeply golden and crisp. The kitchen will smell of toasted bread, tomato, and melted cheese. The top should be a mosaic of golden cheese and caramelized spots. The edges will look shattery and slightly puffed. Check that the cheese is fully melted and the beef is hot. If the top is browning too fast, tent with foil. The pie is ready to come out when the cheese is bubbling and the edges are deeply colored.

Phase 3

Rest and slice

Step 4: Rest and slice
Remove the pie from the oven and let it rest on a cooling rack for 5 minutes. This allows the layers to settle and makes slicing cleaner. Use a sharp chef's knife to cut a thick wedge from the pie, lifting it out with a spatula. The cheese should stretch as the wedge is lifted. Serve hot.
You’ll need: Turkish lavaş flatbread (about 9-inch) · shredded mozzarella cheese
Look for: The wedge holds together and the cheese stretches in long strands.
Tip: For extra-crispy edges, let the pie rest uncovered so steam escapes.

Checkpoint

After resting for 5 minutes, the pie will have settled and the cheese will have set slightly, making it easier to slice. The edges will have crisped further as steam escaped. When you cut a wedge, the layers should hold together, and the cheese should stretch in long strands as you lift the wedge. The interior should be moist and steamy, with the bread tender and the beef evenly distributed. The wedge should be thick and sturdy enough to pick up with your hands. Serve hot, with extra marinara on the side if desired.

Doneness

How to tell it’s done

The pie is done when the cheese is bubbling and caramelized in spots, and the edges of the lavaş are deeply golden and crisp. The internal temperature of the ground beef should reach at least 160°F (71°C) if you are checking with a thermometer, though since the beef is already cooked, this is mostly about ensuring the pie is heated through. The top should be lightly browned, and the cheese should be fully melted with no raw spots. After removing from the oven, let it rest for 5 minutes; this allows the layers to set and makes slicing easier. The edges will crisp further as it rests.

Avoid these

Common mistakes

A common mistake is over-saturating the bread with sauce, which makes the layers soggy. Stick to 2 tablespoons per layer. Another pitfall is using too much cheese, which can make the pie greasy and heavy. A handful per layer is sufficient. Pressing the layers down gently as you stack helps them adhere and prevents the pie from falling apart when slicing. If the top browns too quickly, tent the pie with foil for the last few minutes. Finally, don't skip the resting time—slicing too soon will cause the layers to slide apart. Let the pie rest for a full 5 minutes before cutting.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Ground meat	160°F (71°C)

Better results

Tips

Tip 1
For the crispiest edges, make sure the lavaş rounds extend slightly beyond the rim of the pie dish—they'll crisp up beautifully. If your lavaş are larger than the dish, trim them to fit, but leave a little overhang if possible. Don't skip the baking sheet under the dish; the sauce can bubble over and make a mess. Use a sharp, heavy knife to cut clean wedges—a serrated knife also works well. For even more crunch, you can brush the top edge of the top lavaş with a little olive oil before baking, though the video doesn't show this, so it's optional.
Tip 2
If you're making this for a crowd, you can assemble the pie a few hours ahead and keep it in the refrigerator, then bake it when ready. The resting time after baking is crucial for clean slices, so don't rush it. When reheating leftovers, use a hot oven (400°F/200°C) for about 5-7 minutes to restore crispness; a microwave will make it soggy. The pie is best served fresh, but it's still delicious at room temperature within an hour or two. If you have leftover cooked ground beef, this is an excellent way to use it up.

Make it yours

Variations

Vegetarian version

Replace the ground beef with sautéed mushrooms, spinach, or a mix of roasted vegetables. Use a vegetarian marinara and add extra cheese for richness. Bake as directed.

Spicy sausage version

Swap the ground beef for cooked spicy Italian sausage, crumbled. Add a pinch of red pepper flakes to the sauce for extra heat. Proceed with the same layering and baking.

White pizza version

Skip the marinara and instead spread each layer with a mixture of ricotta, garlic, and herbs. Use cooked ground beef or leave it out. Top with mozzarella and bake until bubbly.

Breakfast version

Use cooked breakfast sausage instead of ground beef, and replace marinara with a thin layer of scrambled eggs. Top with cheddar or mozzarella. Bake until the cheese melts.

On the table

Serving suggestions

Slice the pie into thick wedges, using a sharp knife to cut through all layers cleanly. Lift each wedge with a spatula, letting the cheese stretch dramatically. Serve hot, straight from the oven, as the main event of a casual dinner. A simple green salad with a lemon vinaigrette is a refreshing counterpoint to the rich, cheesy pie. You can also serve it with extra marinara sauce for dipping, or a sprinkle of fresh herbs like parsley or oregano if you have them.

This pie is meant to be shared—it's perfect for a family dinner or a small gathering. Each person can take a wedge, and the crispy edges are often the most coveted pieces. If you want to make it a meal, pair it with a bowl of soup or a side of roasted vegetables. The pie is substantial on its own, but the acidity of a tomato salad or pickles can brighten the richness. Leftovers are great for lunch the next day, served cold or reheated.

Leftovers

Storage & make-ahead

Fridge: Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes to restore crispness.
Freezer: Wrap the whole baked pie or individual slices tightly in foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat frozen or thawed slices in a 400°F (200°C) oven for 8-10 minutes, or until heated through and crispy. Avoid microwaving as it makes the bread soggy.

Leftover lavaş pizza pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is bubbly and the edges are crisp again. Avoid microwaving, as it will make the bread soggy. The pie can also be served at room temperature, but the texture is best when freshly reheated.

Make ahead

The cooked spiced ground beef can be made up to 3 days in advance and kept refrigerated. The lavaş rounds can be stored at room temperature in a sealed bag. The pie itself can be assembled up to 4 hours before baking; cover and refrigerate, then bake straight from the fridge, adding a couple of extra minutes to the baking time. If assembling ahead, be careful not to over-saturate the bread with sauce, as it will have more time to soak in.

Questions

Frequently asked questions

Can this lavaş pizza pie be made ahead of time?

Yes, the pie can be assembled up to 4 hours ahead and refrigerated, then baked just before serving. The cooked ground beef can be prepared up to 3 days in advance. If baking from cold, add a few extra minutes to the baking time. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a hot oven.

What can be used instead of lavaş flatbread?

Large flour tortillas or thin pita bread are the best substitutes. They have a similar thickness and will crisp up nicely. Avoid thick breads like naan or sandwich bread, as they will become too dense and may not cook through properly. Adjust the baking time if using a thicker bread.

Why does the top brown too quickly?

If the top is browning faster than the rest of the pie, tent the dish loosely with aluminum foil for the last few minutes of baking. This will allow the inside to cook through without burning the top. Also, make sure the oven is not too hot—use an oven thermometer to verify the temperature.

Can this recipe be made gluten-free?

Yes, use gluten-free tortillas or gluten-free flatbreads instead of lavaş. Ensure the marinara sauce and the ground beef seasoning are gluten-free as well. The rest of the ingredients are naturally gluten-free. Baking time may vary slightly, so keep an eye on the pie.

How should leftovers be reheated?

Reheat slices in a 400°F (200°C) oven for 5-7 minutes until the cheese is bubbly and the edges are crisp again. Avoid using a microwave, as it will make the bread soggy. Leftovers can also be enjoyed cold, but the texture is best when reheated.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card