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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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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