Quick Brie And Olive Pizza Recipes
QUICK BRIE AND OLIVE PIZZA
Categories Olive Appetizer Bake Dinner Lunch Brie Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 8
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.
BRIE CRANBERRY AND CHICKEN PIZZA
A simple pizza using an exotic mixture of chicken, cranberry and brie.
Provided by GILLIE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 864.6 calories, Carbohydrate 91.8 g, Cholesterol 130.9 mg, Fat 35.4 g, Fiber 3 g, Protein 47.9 g, SaturatedFat 17.7 g, Sodium 1262.4 mg, Sugar 42.1 g
BRIE & POTATO PIZZA
Healthier than a takeaway and tastier too
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 557 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.72 milligram of sodium
CARAMELIZED ONION & BRIE PIZZA
Another King Arthur Flour recipe, something a little different, as per their review, and our taste: a subtle sweetness of caramelized onion, the cream richness of Brie Chee the toasted nuttiness of slice almonds. The crust is more like a focaccia bread than your normal pizza crust
Provided by Bonnie G 2
Categories < 30 Mins
Time 30m
Yield 2 Pizzas, 16 serving(s)
Number Of Ingredients 12
Steps:
- CRUST:.
- Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
- Allow dough to rise, covered, while you make the topping.
- TOPPING:.
- In large skillet, heat oil.
- add onions and cook, stirring often, until translucent and browning on edges.
- Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
- Remove from heat and set aside to cool.
- Place pizza stone in middle of oven and preheat to 425.
- Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper.
- Cover each dough with a layer of onions, then scatter the Brie.
- Grind a sprinkling of fresh pepper over top and scatter with almonds.
- Bake for 15 to 18 minutes, until crust is brown.
- For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
- Serve hot or at room temperature.
Nutrition Facts : Calories 281.5, Fat 12.7, SaturatedFat 5, Cholesterol 24.9, Sodium 445.5, Carbohydrate 31.6, Fiber 2.2, Sugar 1.9, Protein 10.3
POLENTA PIZZA WITH BRIE AND RED GRAPES
I positively love this recipe! This is for when you really need a yummy and impressive appetizer! Based on a recipe from Michele Anna Jordan's book, Polenta. She says, "Of all the various toppings we tried with this crust, this was by far everyone's favorite. There is a tradition of sweet focaccia, an Italian flat bread not exactly the same, yet not entirely unlike pizza, and one version calls for grapes. Here, in this polenta version, mild and creamy Brie complements the sweet grapes, and toasted walnuts provide additional flavor and texture." This recipe calls for a baking stone; mine goes into a cold oven and gets preheated with the oven. Preparation time includes 2 1/2 hours rising time.
Provided by mersaydees
Categories Cheese
Time 3h15m
Yield 1 10-inch pizza
Number Of Ingredients 11
Steps:
- Combine yeast with 1/4 cup warm water in medium mixing bowl and allow to set for 10 minutes.
- Stir in remaining water, olive oil, and salt; then mix in flour and polenta.
- Turn out the soft dough onto a floured work surface and knead for 7 minutes.
- Place the dough in a large, oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Punch down, pat, or roll into a 10-inch circle, place on a pizza paddle, cover, and let rise for 1 hour.
- Preheat oven with baking stone to 450°F.
- Brush dough with melted butter and layer Brie slices over the top.
- Scatter the grapes and walnuts over the Brie, and then sprinkle the sugar over all.
- Transfer pizza to a baking stone and bake in preheated oven for 12 to 15 minutes, until the edges of the crust just begin to turn golden.
- Remove from oven; allow to cool for 5 minutes.
- Cut into 8 slices and serve immediately.
Nutrition Facts : Calories 2024.3, Fat 90.9, SaturatedFat 31, Cholesterol 133.8, Sodium 2506.7, Carbohydrate 250, Fiber 16.8, Sugar 27.1, Protein 59.1
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