Makes 4 (8×12-inch) lavash pizzas
Active time: 20 minutes
Start to finish time: 30 minutes

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, to taste
4  pieces lavash bread, cut into 8 x 12-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 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).  Increase oven temperature to 400°F. 

In small bowl, whisk together 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 until it just begins to take on a light golden color, 2 to 3 minutes. Remove from oven and sprinkle grated mozzarella onto the top, distributing evenly. Place lavash in oven again and bake until cheese is melted and lavash is golden and crisp, 2 to 3 minutes.

In the meantime, toss salad greens and almonds with the vinaigrette. When lavash is golden and crisp, remove from 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.

Courtesy of Family Features
1 The U.S. Food and Drug Administration recognized almonds with a health claim in 2003, stating, “Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”
2 Good news about fat.  U.S. Dietary Guidelines recommend that the majority of your fat intake be unsaturated.  One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.