Olive and Brie Pizza

Olive and Brie Pizza


  • 1 refrigerated unbaked 9-inch pie crust, at room temperature or 1 (13.8 ounce) tube pizza dough
  • 2 tablespoons Dijon mustard
  • 8 ounces brie cheese, rind removed, cut into 1/2-inch pieces
  • 3 plum tomatoes, thinly sliced
  • 2/3 cup halved Lindsay┬« Ripe Pitted Olives
  • 3 tablespoons thinly sliced green onion with tops
  • 2 teaspoons fresh chopped oregano or 3/4 teaspoon dried
  • 1/2 cup grated Parmesan cheese


  1. Heat oven to 400 degrees F.
  2. Place crust on a lightly floured cookie or baking sheet. Fold in edges of crust (1/2-inch), pressing down lightly to form a rim.
  3. Spread mustard over inside of crust; top with half of brie cheese, tomatoes, olives, green onion, remaining brie cheese, oregano and Parmesan cheese.
  4. Bake until crust is crisp and golden brown, 18 to 20 minutes.
  5. Let stand for 10 minutes before serving.
  6. Serve warm or at room temperature.

Prep: 20 min | Bake: 20 min | Servings: 6

Nutrients Per Serving: Calories: 346 Calories from fat: 223 Total fat: 25g Monounsaturated fat: 9g Cholesterol: 40mg Sodium: 808mg Total Carbohydrates: 19g Dietary Fiber: 1g Protein: 12g

Recipe and photo used with permission from: Lindsay Olives (Bell-Carter Foods, Inc.)