Soft cheese, pancetta & mushroom pizza
Waitrose and Partners

Soft cheese, pancetta & mushroom pizza

Create this family favourite pizza in no time with a ready-made base, dollops of soft cheese, portabella mushroom slices and rashers of pancetta.

1 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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.


  • 270g Crosta & Mollica Pizza Base with Tomato Sauce
  • 5 tbsp Philadelphia Original soft cheese
  • ¼ lemon, zest and a small squeeze of juice
  • 1 portabella mushroom, cut into 1cm slices
  • 5 rashers Cooks' Ingredients Sliced Pancetta
  • 1 tsp extra virgin olive oil
  • small handful rocket leaves


  1. Preheat the oven to 220ºC, gas mark 7. Put a baking sheet on the top shelf of the oven to heat up. Place the pizza base on a sheet of baking parchment.

  2. In a bowl, mix the Philadelphia with a squeeze of lemon juice; season. Use a teaspoon to arrange dollops of the Philadelphia mixture all over the pizza base. Arrange the mushroom and pancetta over the top. Slide the pizza base, still on the parchment, onto the hot baking sheet; cook for 10 minutes.

  3. Remove from the oven and allow to cool for 1 minute. Drizzle over the extra virgin olive oil and arrange the rocket leaves on top. Grind over a little black pepper, scatter over the lemon zest and cut into slices to serve.

Cook’s tip

To make this vegetarian, replace the pancetta with chargrilled artichokes or roasted red peppers. You could also use Philadelphia Garlic & Herbs instead.


Typical values per serving when made using specific products in recipe


2,121kJ/ 526kcals



Saturated Fat












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1 out of 5 stars1 rating