- Special Pricing
- 1/2 cup whole blanched almonds (or whole natural)
- 1 1/2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 4 pieces lavash bread, cut into 8 x 12-inch rectangles
- 6 ounces grated mouncezarella cheese
- 8 cups baby salad greens
- 4 ounces Gorgonzola or other blue-veined cheese, crumbled
Preheat an oven to 350 degrees F. Place the almonds on a baking sheet and bake until light golden (if using blanched), 8 to 10 minutes. Chop the almonds coarsely (this can be done several hours in advance).
In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. This can be done several hours in advance.
Increase the oven temperature to 400 degrees F.
Five to 10 minutes before serving, place 1 sheet of the lavash on a baking sheet. Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. Remove from the oven and sprinkle the grated mozzarella onto the top, distributing evenly. Place the lavash in the oven again and bake until the 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 1/4 of the salad. Sprinkle with 1/4 of the Gorgonzola onto the top. Cut into squares or rough shapes and serve immediately.
Repeat with the remaining ingredients, making 4 lavash pizzas in total.
Recipe reprinted by permission of Almond Board of California. All rights reserved.
nutrition information per serving
348 calories; 27g total fat; 47mg cholesterol; 530mg sodium; 11g carbohydrates; 3g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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