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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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
Nutritional
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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