Lavash pizza with spinach and olives

This was fast and VERY good!  $20 at a bistro kind of good.

We followed the recipe exactly and it was a really nice balance of flavors.  Clearly there's a lot you could do with this recipe in terms of topping variations, but I kind of think I don't want to mess with it.  This will definitely be general rotation.

Ingredients

2 Tbsp olive oil
2 pieces of lavash bread (we buy at Trader Joe's)
10 oz frozen spinach, thawed and squeezed dry (with your hands or a cheesecloth)
4 oz shredded fontina cheese (about 1 cup)
1 tomato cut into half-inch pieces
half-cup chopped pitted green olives
3 garlic cloves, minced
1/4 tsp each: red pepper flakes, salt, ground black pepper
1 oz Parmesan cheese (about 1/2 cup)

Pre-heat oven to 475F.  Brush lavash with oil on both sides using a brush.  (If you don't have a brush, do your best with your fingers; coating needn't be complete or uniform).  If you run out of oil, feel free to replenish.

Let them crisp up in the oven for 2.5 minutes.  Flip them over and cook for another 2.5 min.

Here's what ours looked like when they came out:

Combine  spinach, fontina, tomato, olives, garlic, pepper flakes, salt and pepper in a bowl (HOLD on the parmesan until the end). 

Then sprinkle evenly over each lavash:

Sprinkle parmesan evenly over the top.  Put back in the over for an additional 6-8 minutes until cheese is melted.