The recipe yield is:
Combine the milk and the ground pistachios and heat to boiling. Let stand for 30 minutes. Strain through a chinoise or cheesecloth. Meanwhile, beat the egg yolks with the sugar until light and pale yellow. Add the pistachio milk. Transfer to a saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Cool slightly and add vanilla. Refrigerate until well chilled. Spread pistachio cream over a baked pizza shell. Garnish with fresh fruit such as strawberries, slices of fresh pears or blueberries. Source: Pat Bruno Jr., Pizza Today, June 1992.