Pizza is my favorite food and I enjoy making it at home as much as I love eating it out. It’s comforting and special, but not too extravagant for eating alone. Plus it’s a great way to use up leftovers that you have in the fridge. Grate those cheese remnants and throw on any last pieces of vegetables or charcuterie and you’ve got a tasty pie!
I know you’re probably eating super healthy right now, but if you want to treat yourself to a delicious, easy, and meatless meal, make this simple pizza and serve it with a hearty salad. The combination of brie and olives is a salt lover’s dream. Stick the brie in the freezer for 10 minutes or so before slicing. It will be easier to cut. I’ve made this several times. In the video I top the pizza with fresh thyme, but any green (arugula, spinach, parsley) is good.
Finally, I would love to hear your thoughts on the video, so check it out below.
Olive & Brie Pizza
Olive oil for drizzling
1 store-bought pizza dough
1 wedge of brie cheese, rind sliced off cut into cubes
1 heaping cup grated parmesan cheese
1/2 cup chopped pitted kalamata olives
1/2 cup chopped pitted green olives
Salt, freshly ground black pepper, and red pepper flakes
1 tablespoon finely minced fresh thyme or a handful of arugula, parsley, or spinach
- Preheat the oven to 500°F. Oil a large cookie sheet and place in the oven. Make sure all of the topping ingredients are ready to go.
- Using a rolling pin or your hands, roll or stretch the dough into a large, flat, rectangular oval, a little smaller than the size of the cookie sheet. Remove the cookie sheet from the oven and place the pizza dough on top. It may start to sizzle, this is OK.
- Sprinkle the brie cubes evenly over the pizza dough. Cover with the olives, evenly spreading out the black and the green. Cover the entire pizza with the parmesan. Season lightly with salt and generously with pepper. Sprinkle with red pepper flakes.
- Bake in the middle of the oven for 15-18 minutes until the crust is crisp and brown and the cheese is melted and bubbly. Sprinkle with fresh thyme or arugula. Let rest for 1-2 minutes, slice, and enjoy!