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Chicken and Camembert Filo Pizza with Hollandaise
Crisp filo pizza with creamy camembert, chicken, bacon and hollandaise.
EASY
30 MINS
SERVES 2
ABOUT THE RECIPE
Pizza night gets a little carried away here, in the best possible way. This chicken and camembert filo pizza has a crisp, flaky base, soft melted cheese and hollandaise at the end, which makes it feel far more decadent than the effort involved. Easy, rich and absolutely a knife-and-fork situation.
THE RECIPE
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
1.
Preheat your oven to 200°C fan-forced.
2.
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.
3.
Leaving a roughly 1.5 cm border around the edge, spread the crème fraîche evenly over the filo base.
4.
Sprinkle the grated tasty cheese over the crème fraîche.
5.
Layer over the baby spinach, cherry tomatoes, bacon, shredded chicken and camembert.
6.
Sprinkle with chilli flakes, if using. This is optional, but the gentle heat works beautifully against the creamy cheese and hollandaise.
7.
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.
8.
Remove from the oven, cut into 6 rectangles, drizzle generously with hollandaise sauce and serve immediately.
SAMANTHA'S NOTES
Use a perforated tray
Keep a border
Serve it hot
Filo pastry needs airflow to crisp properly. A pizza tray with holes helps stop the base going soggy under the crème fraîche, cheese and camembert.
Leave a small edge around the toppings so the filo can puff, crisp and hold everything in place. It also gives you that flaky little crust.
This is best straight from the oven, while the filo is crisp, the camembert is soft and the hollandaise is freshly drizzled.
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