Gruyere Cheese Pizza

Mr. Fed Up Pizza (Gruyere Edition);

A good quality cave aged Gruyere cheese from Switzerland has a wonderful strong taste that does not get overpowered by the other ingredents. Plus it melts nicely. The use of the Swiss cheese, chives, and all the thyme really make this pizza vastly different from your typical Italian flavored pizza, giving you something different and unique that can easily become something you start to crave more often then the boring stuff that you get from a delivery service or find in the freezer aisle.

Melted Swiss Gruyere cheese and roasted garlic make this Fed Up pizza one of our favorites

Ingredients: Lavash or any kind of flatbread (I use Joseph’s brand Lavash). White sauce (mix of tomato and alfredo sauce), caramelized onions, grilled/cooked portabelo mushrooms, shredded mozzarella cheese, shredded Gruyere cheese, fresh spinach, full bulb of garlic (roasted), fresh broccoli; seasonings: thyme, garlic powder, fresh ground pepper, chives, oregano, basil, crushed red pepper.

Get oven/Toaster Oven on and set to 400. Roast a full bulb of garlic in oven and caramelize half a yellow onion in a pan on stove. Slice up mushrooms in halfs and throw in pan with onions to cook. Place lavash flat bread on preheated pizza stone and then throw on a thin layer of pizza sauce followed by seasonings. Then layer on the cooked onions, some motezzarella cheese, and the cooked mushrooms. Cover the entire pizza with a layer of fresh spinach topped with broccoli. Place in oven near broiler so that broccoli cooks and gets a nice char. After a few minutes move to lower rack and lower heat to 375 and cook until broccoli is tender. Then pull out and add roasted garlic (in full cloves) followed by the shredded Gruyere cheese. Top with some chives and fresh ground pepper and place back in oven (lower rack) until cheese is melted. Once finished, add some more chives and fresh gound pepper…..its amazing!

Of course there are many variations on this, but the Fed Up team has found that this is a great balance.


Tags: , , , , ,

Categories: Mr. Fed Up Dishes

Author:Mr. Fed Up

A guy looking for good grub. and YES....I have a website...and I am not going to bore you with one of those personal journal type of blogs. I promise. Check it out;


Subscribe to our RSS feed and social profiles to receive updates.


  1. The Best Kitchen Appliance…PERIOD. | Fed Up Food - April 3, 2012

    […] about the cupcakes they baked in their oven, but you better believe they will  show off their impressive pizza making skills if they roasted the whole thing in their old beat-up toaster […]

  2. Pizza Perfected | Fed Up Food - April 10, 2012

    […] this Grayson cheese pizza, I took the best aspects from my “stinky goodness pizza,” Gruyère cheese pizza and from the various other kitchen experiments to create something beautiful, smelly, and […]

  3. We DON’T Need No Stinking Imports | Fed Up Food - April 27, 2012

    […] with the “blue-blooded” stuff made by monks in France or the legendary cheese from the Alps?   Well, the fine folks at Meadow Creek Dairy were kind enough to let me try […]

  4. Sweet Tea Is SOUTHERN…Not Swiss | Fed Up Food - June 22, 2012

    […] their sacred vows and forget about their daily ‘points’ limit. And a  good cave-aged Gruyère or other quality Swiss cheese is capable of getting even lactose-intolerant people to put up with […]

  5. Paying Pilgrimage To ‘Holey’ Cheese | Fed Up Food - July 26, 2012

    […] preach how amazing it is. I have become a loyal follower of Gruyère, and let it guide me to tasty creations that I then brag about to my friends and […]

  6. The Power of Cheese | Fed Up Food - August 10, 2012

    […] amazing. More importantly though…the melt factor. American cheese may not have the taste of a 2 year cave aged Gruyere, but damn does our cheese melt perfectly. Nothing quite makes a sandwich like a beautiful layer of […]

  7. Make This: Gruley | Fed Up Food - January 8, 2013

    […] perfection that is so photogenic. You want to try to get a medium aged Gruyère. While an older ‘cave-aged’ Gruyère may add a stronger flavor, it will not melt quite as well.  The turkey gives the dish some protein […]

  8. Food Flop | Fed Up Food - May 21, 2013

    […] edible and slightly enjoyable, the hotdog pizza will not become a Fed Up staple. I just have found too many awesome pizza topping combos that easily are of more interest to me […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: