Brie Potato Pizza Recipes

BAKED POTATO PIZZA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan.
• Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly.
• Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.
• Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese.
• Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.

BRIE & POTATO PIZZA

Steps:

• Cook them in a pan of boiling salted water until tender, 5-7 minutes. Take care not to overcook them or they will start to break up. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and cut the cheese into thin slices.
• Unroll the pizza dough and its baking parchment on to a baking sheet and scatter over the potato and cheese slices.
• Dot the olives all over the pizza, then sprinkle with the rosemary. Drizzle generously with olive oil, grind sea salt and black pepper over the whole thing and bake for 15 minutes. Serve hot, with a tomato and onion or peppery rocket salad.

QUICK BRIE AND OLIVE PIZZA

Steps:

• 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.

GARLIC BRIE PIZZA

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each garlic bulb. Brush with oil. Wrap each bulb in heavy-duty foil; place on a baking sheet. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl and mash., Remove rind from Brie and discard. Cut Brie into 1/4-in. slices. Place crust on a 12-in. pizza pan. Spread with garlic. Arrange cheese slices over garlic; sprinkle with almonds. Bake at 450° for 8-10 minutes or until cheese is melted.

BRIE CRANBERRY AND CHICKEN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
• Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.

NEW POTATO & ROSEMARY PIZZA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
• Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.

BRIE AND PEAR PIZZA

Steps:

• Heat pizza stone in 400F oven at least 30 minutes.
• For onions, melt butter with oil in large skillet on medium heat. Stir in onions, salt and pepper. Cook stirring often, 5 minutes or until starting to brown. Reduce heat to low. Cook, stirring occasionally, 25 minutes, until golden brown and very tender. Stir in vinegar. Turn heat to medium-low. Cook, stirring often, 5 minutes. Stir in curry powder. Cool to room temperature. Makes 1 1/4 cups.
• For pizza, cut dough into 3 pieces. On floured surface, press 1 piece of dough into 8 inch round. Transfer to pizza peel covered in parchment. Spread with about 1/3 caramelized onions. Brush exposed edges with oil. Put 1/3 of pear slices over onions, arranging like spokes on wheel. Arrange 1/3 of brie slices in between pear spokes.
• Slide pizza on parchment onto pizza stone. Bake 20 to 25 minutes, until bottom is crisp, brie is golden and pears are tender. Garnish with chives. Repeat with remaining dough, onions, pear, brie and chives. (You will have some onions left over).