Bacon and Brie Pizza with Mushrooms

A delicious luxury pizza with all the trimmings!


  • 4 ready bought pizza bases
  • 1 packet (125 ml) Ina Paarman's Sundried Tomato Pesto
  • 1 T (15 ml) oil
  • 6 rashers of smoked streaky bacon
  • 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

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. Cut the bacon into shorter lengths and half cook in the oil in a frying pan. Remove bacon with a slotted spoon and keep on one side.

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 and half-cooked bacon.

Bake for a further 10 minutes until nicely browned. Scatter herbs over. Cut into wedges with a pizza wheel.

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