Brie & garlic mushroom pizzas

Brie & garlic mushroom pizzas

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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  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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


Typical values per serving when made using specific products in recipe


2,116kJ/ 506kcals



Saturated Fat












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