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Essential Plain White Flour1.5kg
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56.7p/kgSoup 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
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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
Typical values per serving when made using specific products in recipe
Energy | 2,116kJ/ 506kcals |
---|---|
Fat | 25g |
Saturated Fat | 13g |
Carbohydrates | 51g |
Sugars | 2.9g |
Fibre | 3.1g |
Protein | 18g |
Salt | 2.5g |
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75pPrice per unit
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£4.80Price per unit
96p/100ml0 added
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70pPrice per unit
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