YIELD: 4 servings
½ cup whole blanched almonds (or whole natural)
1 ½ Tbsps. white wine vinegar
3 Tbsps. extra virgin olive oilsalt and fresh ground black pepper
4 pieces lavash bread, cut into 8x12” rectangles
6 oz. grated mozzarella cheese
8 cups baby salad greens
4 oz. Gorgonzola or other blue-veined cheese, crumbled
1. Preheat oven to 350°F. Place the almonds on a baking sheet and bake until light golden (if using blanched), 8 to 10 minutes. Chop almonds coarsely (this can be done several hours in advance).
2. Increase oven temperature to 400°F. In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. This can also be done several hours in advance. Five to ten minutes before serving, place one sheet of lavash on a baking sheet. Bake until it just begins to take on a light golden color, 2 to 3 minutes. Remove from oven and sprinkle the grated mozzarella onto the top, distributing evenly. Place in oven again and bake until cheese is melted and the lavash is golden and crisp, 2 to 3 minutes. In the meantime, toss the salad greens and almonds with the vinaigrette. When the lavash is golden and crisp, remove from the oven and top with ¼ of the salad. Sprinkle with ¼ of the Gorgonzola.
Cut into squares or rough shapes and serve immediately. Repeat with remaining ingredients to make 4 lavash pizzas total.
Photo: The Almond Board; Recipe: Joanne Weir
