created by: Joanne Weir
Salad-topped pizza is an unexpected mini meal for a casual summer gathering. This recipe is a snap to assemble and brings new life to the average pizza pie with pungent gorgonzola, creamy mozzarella, dressed salad greens and crunchy almonds atop toasted lavash bread.
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
Preheat an oven to 350ºF. 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). Increase the oven temperature to 400°F. 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. Five to ten minutes before serving, place one 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 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 the remaining ingredients making 4 lavash pizzas in total.