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Mushroom Pizza with Brie

A delicious luxury pizza with all the trimmings!
Mushroom Pizza with Brie

You Will Need:

Main Dish
  • 4 ready bought pizza bases
  • 1 packet (125 ml) Ina Paarman's Sun-dried Tomato Pesto
  • 1 T (15 ml) butter
  • 1 punnet sliced mushrooms
  • Ina Paarman's Garlic Pepper Seasoning
  • 1 wedge (125 g) of Brie or Camembert
  • fresh sage or a few rosemary needles
Main Dish
  • 4 ready bought pizza bases
  • 1 packet (125 ml) Ina Paarman's Sun-dried Tomato Pesto
  • 1 T (15 ml) butter
  • 1 punnet sliced mushrooms
  • Ina Paarman's Garlic Pepper Seasoning
  • 1 wedge (125 g) of Brie or Camembert
  • fresh sage or a few rosemary needles

Method:

Adjust oven rack to one slot above middle position.

Preheat the oven to 200 °C.

Spread the Sundried Tomato Pesto over the pizza bases right to the edges.

Add butter to the bacon fat in the pan, add mushrooms and stir-fry them over high heat until beginning to soften.

Season generously with Garlic Pepper Seasoning.

Sprinkle cooked mushrooms over bases, dot with small pieces of cheese.

Bake for a further 10 minutes until nicely browned.

Scatter herbs over.

Cut into wedges with a pizza wheel.

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