Name: Quick Brie and Olive Pizza
Yield: 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

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