Brie & garlic mushroom pizzas

Name: Brie & garlic mushroom pizzas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 g pack Jus-Rol Sourdough Pizza Base; A little flour, any type, for rolling; 150 g Essential Cream Of Mushroom Soup; 1 tbsp Essential Olive Oil, plus extra for drizzling; 300 g pack Essential Mushrooms, sliced; 2 cloves garlic, crushed; 2 sprig/s rosemary, leaves chopped to give 1 tbsp; 200 g pack Essential Brie, thinly sliced; 1 small Essential Leek, thinly sliced; Essential Salad Leaves, to serve

Soup on a pizza? You’ll be surprised at how effective it is in this easy recipe. Use the rest of the can tossed with a portion of pasta, some canned tuna and cooked peas for another super-simple supper

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Vegetarian

Serves4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

400g pack Jus-Rol Sourdough Pizza Base
A little flour, any type, for rolling
150g Essential Cream Of Mushroom Soup
1 tbsp Essential Olive Oil, plus extra for drizzling
300g pack Essential Mushrooms, sliced
2 cloves garlic, crushed
2 sprig/s rosemary, leaves chopped to give 1 tbsp
200g pack Essential Brie, thinly sliced
1 small Essential Leek, thinly sliced
Essential Salad Leaves, to serve

Method

Preheat the oven to 240ºC, gas mark 9. Line a large baking sheet with baking parchment. Cut the pizza dough in 4 and stretch each piece out on a floured surface, to an oval shape measuring roughly 18x14cm. Place on the baking sheet. Add 2 large spoonfuls of the soup onto each and spread almost to the edges.
Heat the oil in a frying pan, add the mushrooms and fry for 5 minutes, stirring frequently. Stir in the garlic, rosemary, plenty of black pepper and a little salt then remove from the heat.
Arrange ½ the Brie on top of the pizza bases, scatter with the mushrooms, then arrange the leeks and remaining Brie on top. Season with black pepper and bake for 12-15 minutes, until pale golden. Serve with the leaves, dressed with a drizzle of oil.

Cook’s tip

Pizza dough is traditionally stretched into shape rather than rolled. In this recipe, the dough needs to be quite thin, so you might want to start with a rolling pin, then pull further into shape with your hands