Salad and pizza can go side by side or you can put the salad on the pizza!!!
- Cook Time
- Prep Time
- 4 ServingsServings
- 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