Sunday, July 19, 2015

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. 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!


  1. oh my word i'm in LOVE with this dish... it looks divine and just SO summery!

  2. The next time I'm craving Pizza - which is often - this is on the menu. How can something so good be so quick??

  3. I'm with you, I want to try this pita idea with other pizza combinations too!

  4. I continue to be amazed at how easy so many of Pepin's recipes that you've been posting are! I would have thought they were super complicated. I frequently have gruyere cravings so I'll have to try this next time one hits!

  5. Kim, thanks for sharing this. I have some leftover olives and I guess now I don't have to throw them away. :D

  6. Never thought of a combination like this. It is a delight to the eye and I can imagine the crunchy deliciousness of this pita pizza. Love your photos. Everyone is as wonderful as the next.

  7. This looks so delicious and wish I could try some now! Great combination and glad we are connected through Jacques!


Thanks so much for taking the time to leave a comment! At the moment I am having a huge problem with spam so I've had to add comment moderation and close off comments to anonymous users. I apologize for the trouble and hope to return my comments to normal shortly.