Brie & potato pizza
- Good Food team
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Serves 2 - 3
Easy
Prep: 40 mins - 50 mins
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Healthier than a takeaway and tastier too
Vegetarian
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Artichoke & lemon salad
A star rating of 3.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g salad potato
sliced
-
200g brie
-
290g pack Sara Lee ready rolled pizza base
-
10 pitted black olives
-
1 tbsp chopped fresh rosemary
or 1 tsp dried
-
a good drizzle of olive oil
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Nutrition: per serving for three
- kcal557
- fat25g
- saturates13g
- carbs64g
- sugars0g
- fibre3g
- protein22g
- salt2.72g
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Method
-
step 1
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.
-
step 2
Unroll the pizza dough and its baking parchment on to a baking sheet and scatter over the potato and cheese slices.
-
step 3
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.
Recipe from Good Food magazine, May 2003
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