Pistachio & Gruyere Pizza with Red Onions & Goat Cheese Rosemary Cream

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


I wanted to make a pizza without going to the store.  I had dough, Gruyere & the rosemary cream sauce left over from my Roasted Cauliflower pizza effort.  I had a bag of shelled pistachios from Trader Joe’s & I had a red onion.  The images here show a dough rolled thin to the point of being a flatbread.  I had a scant amount of the rosemary cream left so it was used sparingly.  I used too little Gruyere as well.  The result was an austerely topped but really pretty pizza.  In the future, I would go thicker with everything.  In fact – I would add a few gobs of goat cheese, too.  The rosemary cream recipe below omits the roasted garlic that was used in the Roasted Cauliflower Pizza recipe – primarily to simplify this recipe & skip the step of roasting garlic.  You could certainly add the step back if you have the inclination.  Conversely – you could omit the rosemary cream altogether – especially if you go heavier with the other toppings & add goat cheese.

So – in closing – this was a tasty & unusually flavored pizza.  I just recommend you go thicker with your dough & apply the toppings with a heavier hand.


Pistachio & Gruyere Pizza with Red Onions & Goat Cheese Rosemary Cream



5 oz goat cheese (or just use goat cheese directly on the pizza – skipping this cream recipe)

2 TBS butter

1 1/4 cups heavy cream (or 1 1/4 cups Mexican Crema mixed with 1/2 cup water)

dry rosemary – a TBS & a pinch – chopped finely or crushed with a mortar & pestle.

3-4 sprigs fresh rosemary


Pizza dough – homemade or prepared

Handful shelled pistachios – quantity to taste

Gruyere – grated – quantity to taste

1/2 red onion – shaved very, very thin

1 TBS fresh rosemary – chopped

Fresh Parmesan – grated – as garnish



For the rosemary cream sauce (if using):

Heat 2 TBS butter in a stock pan.  Add the rosemary sprigs and simmer a minute then add the heavy cream.  Bring almost to a boil then reduce heat to low, cover & allow the rosemary to steep in the cream.  You can actually remove it from heat altogether & let it steep several hours – if you feel like it.  If using immediately – let it steep for 15-20 minutes then whisk in the goat cheese.  Add a pinch of dry rosemary.  Right before using, remove & toss the fresh rosemary sprigs.  If the cream sauce is too thick, add water.  If it is too thin, cook it down a bit.


Assemble the pizza by rolling the dough out, not too thin, and topping it with the cream sauce (if using) and Gruyere, pistachios, shaved red onion & chopped fresh rosemary.  Add dollops of goat cheese – if you have it.  My pizza here did not have extra goat cheese & I believe it suffered for it.  Bake at 450 degrees until cheese melts & bubbles & the crust browns.  I added a little grated Parmesan as a garnish.



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