Quick Brie and Olive Pizza

Quick Brie and Olive Pizza
Quick Brie and Olive Pizza
"Many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris," writes Fanny Carroll of Eugene, Oregon. "She was quite a cook, and with a husband and seven kids to feed, everything had to be fast. She's the one who invented the recipe for the quick pizza. It's nice that the dishes I learned as a girl are enduring favorites in my own family. The quick pizza now spans three generations: My daughter Emily makes her own version of it today." France meets Italy in this clever dish that uses a ready-made crust.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
American French Olive Appetizer Bake Dinner Lunch Brie Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
  • 2 tablespoons minced red onion
  • 1 1/2 tablespoons dijon mustard
  • 1 tablespoon minced fresh oregano
  • Carbohydrate 22 g(7%)
  • Cholesterol 41 mg(14%)
  • Fat 22 g(34%)
  • Fiber 2 g(7%)
  • Protein 11 g(22%)
  • Saturated Fat 11 g(56%)
  • Sodium 541 mg(23%)
  • Calories 331

Preparation Preheat oven to 400°F. Unfold crust on lightly floured rimless baking sheet. Fold 1/2 inch of edge over; crimp decoratively. Spread crust with mustard; sprinkle with half of Brie. Top with tomatoes, then olives. Sprinkle with onion, remaining Brie, and oregano, then Parmesan cheese. Bake pizza until crust is crisp and cheeses melt, about 20 minutes.

Preparation Preheat oven to 400°F. Unfold crust on lightly floured rimless baking sheet. Fold 1/2 inch of edge over; crimp decoratively. Spread crust with mustard; sprinkle with half of Brie. Top with tomatoes, then olives. Sprinkle with onion, remaining Brie, and oregano, then Parmesan cheese. Bake pizza until crust is crisp and cheeses melt, about 20 minutes.

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