1 refrigerated unbaked 9-inch pie crust, at room temperature or 1 (13.8 oz.) tube pizza dough
2 tablespoons Dijon mustard
8 oz. brie cheese, rind removed, cut into 1/2-inch pieces
3 plum tomatoes, thinly sliced
2/3 cup halved Lindsay® Ripe Pitted Olives
3 tablespoons thinly sliced green onion with tops
2 teaspoons fresh chopped oregano or 3/4 teaspoon dried
1/2 cup grated Parmesan cheese
Heat oven to 400°F.
Place crust on a lightly floured cookie or baking sheet.
Fold in edges of crust (1/2-inch), pressing down lightly 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 before serving.
Serve warm or at room temperature.
