Name: Quick Brie and Olive Pizza
Yield: Makes 6 servings
Ingredients: 1 refrigerated pie crust, room temperature; 1 1/2 tablespoons Dijon mustard; 1 8-ounce Brie cheese, rind removed, cheese cut into 1/2-inch cubes; 2 plum tomatoes, halved crosswise, seeded, cut into thin rounds; 10 Kalamata olives or other brine-cured black olives, pitted, halved; 2 tablespoons minced red onion; 1 tablespoon minced fresh oregano; 2 tablespoons coarsely grated Parmesan cheese

"Many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris," writes Fanny Carroll of Eugene, Oregon. "She was quite a cook, and with a husband and seven kids to feed, everything had to be fast. She's the one who invented the recipe for the quick pizza. It's nice that the dishes I learned as a girl are enduring favorites in my own family. The quick pizza now spans three generations: My daughter Emily makes her own version of it today."

France meets Italy in this clever dish that uses a ready-made crust.

Recipe notes

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