Jacques Pépin's Yellow Pepper, Gruyère, and Pine Nut Pizza

So there I am sitting on the couch looking for something new to make. Something really different. Something light and easy.  Something fun.  Except there's a problem. I have a rather obnoxious craving for Gruyère cheese. Hmm...search the index for Gruyère cheese and voila I discovered this fun, unique, and easy recipe for Yellow Pepper, Gruyère, and Pine Nut Pizza.

I'm so glad I discovered this recipe because I love the combination of ingredients. The pine nuts compliment the Gruyère's nutty flavor and provide a wonderful texture to the pizza. The olives are a gorgeous pop of color and add a lovely briney flavor that really makes the whole pizza pop. However, I think the best part is the overall ease of this recipe because it uses pita bread for the pizza crust. All you have to do is slice one pita bread in half lengthwise, brush it with a little olive oil, top, and bake. The pita bread half is so thin it becomes crispy and crunchy, which I absolutely love. It's also the perfect size for an individual portion. I can definitely see myself making this version again and also borrowing the pita bread technique for other variations. An easy and satisfying summer lunch or dinner. You could even set up a station and let everyone create their own!

 Yellow Pepper, Gruyère, and Pine Nut Pizza

Recipe Adapted by Essential Pepin

by Jacques Pepin

Serves 1

3 tablespoons diced yellow bell pepper

1 pita bread half (7-8 inches in diameter)

2 tablespoons pine nuts

10 oil-cured black olives, pitted and sliced

2 scallions, trimmed and coarsely chopped

1 tablespoon olive oil

1/2 cup grated Gruyère cheese

Preheat the oven to 400F. Cut the pita bread in half lengthwise to create a two very thin crusts. Place pita bread onto a cookie sheet. Brush pita crust with a light amount of olive oil.  

Begin topping the crust with the Gruyère, then the yellow pepper, olives, pine nuts and finish with the chopped scallions and a sprinkle of black pepper.  Bake at 400 for 10-15 minutes. Cut and serve.

Theme: Fast Food Jacques Way!