Soft cheese, pancetta & mushroom pizza

Name: Soft cheese, pancetta & mushroom pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 270 g 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

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

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Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

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

Method

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.
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.
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.