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Soft cheese, pancetta & mushroom pizza
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270g Crosta & Mollica Pizza Base with Tomato Sauce
5 tbsp Philadelphia Original
¼ lemon, zest and a small squeeze of juice
1 portabella mushroom, cut into 1cm slices
5 rashers Cooks’ Ingredients Italian Sliced Pancetta
1 tsp extra virgin olive oil
Small handful rocket leaves
1. Preheat the oven to 220ºC, gas mark 7. Put a baking sheet on the top shelf of the oven to heat up. Place the pizza base on a sheet of baking parchment.
2. In a bowl, mix the Philadelphia with a squeeze of lemon juice; season. Use a teaspoon to arrange dollops of the Philadelphia mixture all over the pizza base. Arrange the mushroom and pancetta over the top. Slide the pizza base, still on the parchment, onto the hot baking sheet; cook for 10 minutes.
3. Remove from the oven and allow to cool for 1 minute. Drizzle over the extra virgin olive oil and arrange the rocket leaves on top. Grind over a little black pepper, scatter over the lemon zest and cut into slices to serve.
To make this vegetarian, replace the pancetta with chargrilled artichokes or roasted red peppers. You could also use Philadelphia Garlic & Herbs instead.
This recipe appeared within the December 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
Per ½ pizza 2121kJ
This recipe was first published in November 2018.