Pistachio Gruyere Pizza with Red Onions & Goat Cheese Rosemary Cream

FROM - DelightfulDeliciousDelovely.com

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.