All Photos © Christine Elise McCarthy 2013
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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
GOAT CHEESE ROSEMARY CREAM (if using)
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.