Preparation Time: 10 minutes
Baking Time: 14-16 minutes
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.