Chicken and Camembert Filo Pizza with Hollandaise Sauce

A creamy, decadent filo pastry pizza topped with a generous drizzle of hollandaise.

by Samantha Tulett

Published May 25, 2026

RECIPE ↓

30 MINS

EASY

SERVES 2

About the Recipe

This Chicken and Camembert Filo Pizza is one of those recipes that sounds a little unexpected, then completely wins you over from the first bite. The filo pastry base bakes up light and crisp, giving you that gorgeous flaky crunch underneath layers of creamy crème fraîche, melted tasty cheese, smoky bacon, tender chicken and soft, rich camembert.

It is indulgent, easy and genuinely delicious. The cherry tomatoes add freshness, the spinach sneaks in a little colour, the chilli flakes bring just enough heat if you want them, and the hollandaise drizzle at the end takes the whole thing into “I need another slice immediately” territory. It feels special, but it is simple enough for a Friday night dinner, lazy weekend lunch or an easy entertaining win.

RECIPE

Chicken and Camembert Filo Pizza with Hollandaise Sauce

by Samantha Tulett | City Slicker

10 MINS

PREP TIME

COOK TIME

20 MINS

TOTAL TIME

30 MINS

INGREDIENTS

1 sheet frozen filo pastry, thawed

50 g crème fraîche

100 g tasty cheese, grated

20 g baby spinach

4 cherry tomatoes, quartered

1 rasher streaky bacon, halved lengthways and sliced into roughly 2.5

cm pieces

50 g shredded cooked chicken

50 g camembert, cut into roughly 2.5 cm slices

1 to 2 tsp chilli flakes, optional

Hollandaise sauce, generous amount for drizzling

METHOD

Preheat your oven to 200°C fan-forced.

Place the filo pastry sheet onto a pizza tray. A tray with holes in the base works especially well here, as it helps the filo crisp up underneath.

Leaving a roughly 1.5 cm border around the edge, spread the crème fraîche evenly over the filo base.

Sprinkle the grated tasty cheese over the crème fraîche.

Layer over the baby spinach, cherry tomatoes, bacon, shredded chicken and camembert.

Sprinkle with chilli flakes, if using. This is optional, but the gentle heat works beautifully against the creamy cheese and hollandaise.

Bake for 20 minutes, or until the filo is crisp, the bacon is cooked, the cheese is melted and the camembert is soft and golden in places.

Remove from the oven, cut into 6 rectangles, drizzle generously with hollandaise sauce and serve immediately.

Tips

Use a pizza tray with holes if you have one. Filo pastry is light and delicate, so airflow makes a big difference. A perforated pizza tray helps the base crisp up instead of going soggy underneath all that lovely cheese, crème fraîche and camembert.

Keep a border around the edge. Leaving a small border gives the pizza a crisp, flaky edge and helps stop the creamy toppings from spilling over as it bakes. Plus, every pizza needs a crust.

The chilli flakes are optional, but excellent. This pizza is rich in the best possible way. The chilli flakes cut through the creaminess and add a lovely little warmth without overpowering the camembert. But if you don't enjoy spice? Just leave them off. I promise it will be just as good.

Serve it straight away. This is at its absolute best hot from the oven, while the filo is crisp, the camembert is soft and the hollandaise is freshly drizzled. Just be careful not to burn your mouth. I may be guilty of scoffing this pizza so quickly it has happened to me once or twice.

About the filo pastry. Filo can vary slightly depending on the brand. If your sheet feels extremely thin or fragile, keep it supported on the tray and avoid overloading the edges. The toppings are intentionally kept balanced so the base still has a chance to crisp. Use a good quality filo if you can.