Lavash Pizza with Salad Greens, Gorgonzola & Toasted Almonds

• 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 8x12-inch rectangles
• 6 ounces grated mozzarella cheese
• 8 cups baby salad greens
• 4 ounces Gorgonzola or other blue-veined cheese, crumbled

1 Preheat an oven to 350ºF. 2 Place the almonds on a baking sheet and bake until light golden (if using blanched), 8 to 10 minutes. 3 Chop the almonds coarsely (this can be done several hours in advance). Increase the oven temperature to 400°F. 4 In a small bowl, whisk together the vinegar and olive oil and season with salt and pepper. 5  This can be done several hours in advance. 6 Five to ten minutes before serving, place one sheet of the lavash on a baking sheet. 7  Bake in the oven until it just begins to take on a light golden color, 2 to 3 minutes. 8  Remove from the oven and sprinkle the grated mozzarella onto the top distributing evenly. 9 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. 10  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 one-quarter of the salad. Sprinkle with one-quarter of the Gorgonzola onto the top. Cut into squares or rough shapes and serve immediately. Repeat with th Source: Almond Board of California