Pistachio and Rosemary White Pizza

Serving Size: 1
Prep Time:
Total Time:


  • 1 premade (8- to 9-inch) frozen thin pizza crust
  • 1 tsp freshly grated parmesan cheese (for garnish)
  • 1 tsp Vom Fass Pistachio Oil
  • pinch of pepper
  • pinch of salt
  • 1 tsp fresh rosemary, chopped
  • 1 Tbsp shelled pistachios, coarsely chopped
  • 0.5 small onion, thinly sliced
  • 4 Tbsp ricotta cheese
  • a few arugula leaves, torn (for garnish)


  1. Preheat oven to 375F. Read the pizza crust directions to see if you need to thaw it first or not (the directions on the package I used said the crust didn’t have to be thawed).
  2. Spread the ricotta onto the pizza crust, then top with the onion, pistachio, rosemary, salt, and pepper.
  3. Bake until the pizza crust is crisp and the onion is starting to brown in spots, about 7 to 10 minutes.
  4. Drizzle on the pistachio oil and top with the parmesan cheese and arugala. Serve immediately.

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