A little misshapen? That's what she said. I got this recipe from Food & Wine magazine. It sounded cool and it actually turned out great, despite the weird shape. I didn't follow quantities exactly, added more or took things out to my liking.
Chris Bianco’s Pizza Rosa
Ingredients
Extra-virgin olive oil, for drizzling
All-purpose flour, for dusting
1 tablespoon chopped rosemary
1 large red onion, thinly sliced
1/4 cup plus 2 tablespoons unsalted raw pistachios, coarsely chopped
6 ounces freshly grated Parmigiano-Reggiano cheese (1 1/2 cups)
Three 8-ounce balls of pizza dough, thawed if frozen
http://www.foodandwine.com/recipes/chris-biancos-pizza-rosa
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