Brie & potato pizza

Healthier than a takeaway and tastier too

  • Prep:50 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 557
  • fat 25g
  • saturates 13g
  • carbs 64g
  • sugars 0g
  • fibre 3g
  • protein 22g
  • salt 2.72g


  • 200g salad potatoes, sliced
  • 200g brie
  • 290g pack Sara Lee ready rolled pizza bases
  • 10 pitted black olives
  • 1 tbsp chopped fresh rosemary, or 1 tsp dried
  • a good drizzle of olive oil


  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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