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Pizza with fresh cream cheese, sauteed mushrooms, green pepper, tomato and mozzarella

A recipe by Alexandros Papandreou

Preparation time: 10 minutes

Cooking time: 14-16 minutes

Difficulty: 1/10

Serves: 4


  • 6 slices of smoked pork leg, finely chopped
  • 300 g tomato sauce
  • 150 g fresh Arla® cream cheese
  • 10 white mushrooms
  • 1 green pepper
  • 1 tablespoon olive oil
  • 1 tablespoon Lurpak® butter
  • 15 cherry tomatoes cut in half
  • 400 g grated Arla® mozzarella
For the pizza dough
  • 250 g flour
  • 125 g lukewarm water
  • 4 g dried yeast
  • 1 pinch of sugar
  • 2 pinches of salt
  • 2 tablespoons olive oil
  • Freshly ground pepper

Cooking Instructions

Add the warm water with the yeast, sugar and olive oil and knead the mixture on low speed for 4-5 minutes.

If there is still some flour or water, add so that the dough binds and becomes a ball.

When the ball is ready, let it rest for 20-25 minutes.

Place the pizza dough on a clean, lightly floured counter, divide it into 2 equal pieces and open them with a rolling pin.

In a wooden cut with a sharp knife, cut the mushrooms in half and then into slices and finely chop the green pepper.

Place a non-stick pan on high heat to heat well and add the olive oil.

Saute the white mushrooms together with the green pepper for 2-3 minutes.

Add the Lurpak® butter, salt and freshly ground pepper and continue sautéing for another 3-4 minutes.

When the mushrooms are ready, remove them from the pan and place them in a bowl.

Divide the ingredients into 2 pizzas, evenly, starting with the tomato sauce, the smoked pork leg, the sauteed mushrooms, the green pepper, the grated Arla® mozzarella, the cherry tomatoes and finally the fresh Arla® cream cheese.

Bake the pizzas in a preheated oven at 220 degrees Celsius for 14-16 minutes.