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
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.
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