But I do like them on pizza, which makes me want to try this gourmet pizza pie that also utilizes brie cheese.
Lindsay Olive and Brie Pizza
1 refrigerated 9-inch pie crust, at room temperature
1/3 cup Lindsay(R) Black Ripe Pitted Olives, drained and halved
8 oz brie cheese, rind removed, cut into 1/2-inch pieces
3 plum tomatoes, halved crosswise, seeded and thinly sliced
3 tbsp green onions with tops, thinly sliced
2 tbsp Dijon mustard
2 tsp fresh oregano, chopped
1/2 cup Parmesan cheese, coarsely grated
Preheat oven to 400 degrees. Place crust on a lightly floured cookie or baking sheet. Fold in edges of crust 1/2-inch, pressing down to form a rim. Spread mustard over inside of crust. Top with half of brie cheese, tomatoes, olives, green onion, remaining brie cheese, oregano and Parmesan cheese. Bake until crust is crisp and golden brown (18 to 20 minutes). Let stand 10 minutes.
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Reader Comments (Page 1 of 1)
5-10-2007 @ 4:43PM
zac.ashbaugh said...
Anyone try this? 2 teaspoons of mustard seems like nothing for a pizza; does it wind up dry? Not a cheese connosoir so I dunno about the moisture content of brie, but black olives and any other kind of cheese are awesomeness.
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5-10-2007 @ 5:45PM
Jennifer said...
I'm not sure I would label a pizza (or anything) that uses canned black salad bar olives as "gourmet"... but that's just me.
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5-10-2007 @ 7:23PM
a.rat said...
It's the recipe from the back of the olive can, so clearly the good folks at Lindsay think it's something special. But rare is the recipe that calls for a specific brand of product worth much of anything, IMHO.
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5-10-2007 @ 11:40PM
GhaleonQ said...
That looks like the flavors would be delicious.
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5-11-2007 @ 9:44AM
George said...
No wonder so many don't like olives. The American variety of canned black olives we tend to see here are horrid insipid things. It's a shame that most people think that is what an olive tastes like and then won't try the good varieties you have to find in the deli or a specialty shop.
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