Brie & potato pizza

Prep: 40 mins - 50 mins

Easy

Serves 2 - 3
Healthier than a takeaway and tastier too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving for three

  • kcal557
  • fat25g
  • saturates13g
  • carbs64g
  • sugars0g
  • fibre3g
  • protein22g
  • salt2.72g
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Ingredients

  • 200g salad potato, sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g brie
  • 290g pack Sara Lee ready rolled pizza base
  • 10 pitted black olive
  • 1 tbsp chopped fresh rosemary, or 1 tsp dried
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • a good drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

  2. Unroll the pizza dough and its baking parchment on to a baking sheet and scatter over the potato and cheese slices.

  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.

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