Pizza with fresh cream cheese, sautéed mushrooms, green peppers, cherry tomatoes and mozzarella cheese

A recipe by Alexandros Papandreou

Preparation Time: 10 minutes

Baking Time: 14-16 minutes


For 4


6 slices smoked pork leg, chopped

300 g tomato sauce

150 g Arla® fresh cream cheese

10 button mushrooms

1 green pepper

1 tbsp olive oil

1 tbsp Lurpak® butter

15 cherry tomatoes, cut in half

400 g Arla® mozzarella, grated

For the pizza dough

250 g flour

125 g lukewarm water

4 g dried yeast

1 pinch sugar

2 pinches salt

2 tbsps olive oil


Freshly ground pepper



Mix lukewarm water with yeast and sugar to dissolve in a measuring jug.

Sift 250 grams of flour into the mixer bucket, add the salt and stir a little.

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

If you still need a little flour or water, add until the dough can be formed into a ball.

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

On a clean, lightly floured surface, place the pizza dough, divide it into 2 equal pieces and spread with a rolling pin.

On a cutting board with a sharp knife cut the mushrooms in the middle and then slice and chop the green pepper.

Place a non-stick frying pan over high heat and add the olive oil.

Sauté the mushrooms with the green pepper for 2-3 minutes.

Add Lurpak butter Lurpak®, salt and freshly ground pepper and sauté 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, starting with tomato sauce, smoked pork leg, sautéed mushrooms, green pepper, grated mozzarella Arla®, cherry tomatoes and finally fresh cream cheese Arla®.Bake pizzas in a preheated oven at 220C for 14-16 minutes.