Wild Mushroom Camembert Log Pizza


Aug 22, 2023

1 min read

250 gr Pizza dough, rolled into 28cm round 
250 gr Anchor Food Professional IQF extra stretch + Mozzarella
150 gr Pizza sauce
100 gr Wild Mushroom Medley (of your choice)
20 gr Fresh oregano
20 gr Fresh basil
1 clove Garlic, thinly sliced
15 leaves Baby spinach
2 Tbsp Roast hazelnut, roasted & chopped
4 x 50 gr Rounds or slices Mainland Special Reserve Camembert Log
Pizza Dough:
375 ml Warm water 
1 tsp Caster sugar 
8 gr Yeast (or 1 sachet) 
600 gr 'OO' Flour 
  pinch Flaky sea salt 
30 ml Extra virgin olive oil 
  1. Evenly spread Napoli or pizza sauce onto base working from the inside to the outside leaving a 1-2cm for the crust.
  2. Evenly spread cheese over the tomato base, working from the outside inwards to the center.
  3. Top the pizza with mushrooms, garlic, oregano & camembert.
  4. Bake in oven @250°C for 6 mins.
  5. Slice pizza into 8 equal slices and finish with baby spinach, basil & hazelnuts.
Pizza Dough:
  1. Sieve the flour, semolina and salt on to a clean work surface and make a well in the middle.
  2. In a jug, mix the yeast, sugar and oil into water and leave for a few minutes, then pour into the well.
  3. Mix and Knead dough until you have a smooth, springy dough.
  4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
  5. Remove the dough to a flour-dusted surface, and knock back the dough. You can either use it immediately or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
  6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
  7. Roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted pizza trays.
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