I have to admit I get a little giddy when I venture out by trying my own twist on a recipe and it turns out to be amazing. Well, that is exactly what happened here. My friend Kate told me about the combination of a Boboli pizza crust, brie and rosemary. As I was pulling out the ingredients to try this, I spotted some leftover kalamata olives and thought I would really live on the edge and add a few. They were the perfect compliment!
Try this pizza for a delicious and quick meal or appetizer, and try your own twist with whatever you have in the fridge!
Baked Brie & Rosemary Pizza
Below I have not added amounts for these ingredients. I do this because you can easily gage how much to put of each ingredient depending on which size crust you choose. You can also alter ingredients based on you and your guest's tastes. If using as an appetizer for a large group, use a sharp knife and cut into small squares. Enjoy!
Boboli Pizza Crust
Brie, sliced thinly (about 1/4 inch thick)
Kalamata olives, pitted and halved
Step by Step
1. Preheat oven to 350 degrees.
2. Cover entire crust with slices of brie.
3. Top cheese with kalamata olives.
4. Sprinkle with rosemary.
5. Bake pizza for 10 to 15 minutes until cheese is melted and bubbly.
6. Cut into pie slices or squares to serve.