Locals might recall Eater's fondness of the Lobster-ita pizza at Boheme, and the Houston Press' newfound, equally matched affinity for the lavash slices of love at that Montrose bar and restaurant. But the creative mastermind behind these pies still has some flatbread iterations with which to experiment. Boheme chef/owner Rishi Singh is redefining the classic pie from the foundation—the crust, of course—up. Beginning with rolled-out lavash which Singh says is "unleavened flatbread a few millimeters thick that allows the unique and high-quality toppings to shine." He says that "many times, with a thicker crust, the last thing you're chewing is dough." The lamb-topped pie is one of Singh's latest creations. After his establishment re-acquired its permit to make pizza, he was hard at work to create new offerings, including this Middle Eastern option. "This pizza was inspired by my love of lamb shawarma," Singh tells Eater. "I use ground lamb, and [sprinkle] it with classic shawarma seasonings: clove, cumin, cardamom, cinnamon and nutmeg. The base sauce is 'muhammara' a spicy [Lebanese] red pepper dip." Some other toppings are the chili-oil soaked onions, roasted tomato, and smoky goat cheese. A fresh mint garnish adds a nice pop of bright color.
Only in Houston can you find an amalgamation of cultural influences playing nicely on a Middle Eastern-inspired crust. Ask for it the next time you head to Boheme. As Singh puts it: "Can pizza be Middle Eastern? it surely can."