When the usual cottage cheese casserole feels tired, this quick curd-crust 'pizza' wakes things up. No yeast, no long knead, no drama: you mix, spread, and bake. The pear and brie give you that sweet-cream situation, the nuts add a light crunch, and the whole thing comes together faster than most bakes. It also disappears from the plate at suspicious speed.
What you need
- Cottage cheese (5%) — 180 g
- Flour — 50 g
- Egg — 1
- Salt and black pepper — to taste
- Pear — 200 g
- Brie — 100 g
- Nuts (walnuts or any you like) — 15 g
- Honey — a little, for serving if you want
How to make it
Heat the oven to 180°C. In a bowl, stir together the cottage cheese, egg, flour, salt, and black pepper until the mixture is smooth.
Line a tray with parchment. With damp hands, spread the dough into a round or rectangle about 5–7 mm thick. It should be even and neat, but perfection is optional.
Bake the bare base for 5–7 minutes. You want it to set slightly but stay pale, not browned.
Pull the tray out and arrange thin slices of pear over the base. Add small pieces of brie on top and scatter over the chopped nuts.
Return to the oven for 15–20 minutes, until the cheese has melted and the edges take on a light golden color.
Serve hot. A light drizzle of honey at the table is a very good idea.