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Pesto and Sundried Tomato Camembert Wreath

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 660g shop-bought frozen pizza dough, defrosted

  • 150g shop-bought basil pesto

  • 150g shop-bought sundried tomato pesto

  • 250g box Camembert, whole and with the rind on

  • 150g low moisture mozzarella, grated

  • 1 tbsp extra virgin olive oil

  • 2 egg yolks, beaten

  • Handful of fresh basil leaves, to decorate


Step 1

Pre-heat the oven to 160°C/320°F.

Step 2

Briefly knead the dough until you have a smooth ball, about 30 seconds. Divide the pizza dough in half and on a floured surface, roll out the first piece of dough to a 50cm x 30cm rectangle (approximately), about 0.5mm in thickness.

Step 3

Spread the surface of the dough with green pesto and sprinkle with 60g mozzarella. Stating from the longest edge, roll the dough up into a pinwheel, as if you were making a cinnamon roll. Repeat for the second piece of dough, this time using the sundried tomato pesto. Reserve 30g mozzarella for sprinkling on top.

Step 4

Use a sharp knife or a piece of dental floss to cut the dough logs into 1.5cm rounds.

Step 5

Remove any packaging from the camembert and slice the lid off the top, keeping it aside. On top of a large flat baking sheet, lined with parchment paper. Drizzle 1 tbsp extra-virgin olive oil directly onto the camembert and sprinkle with salt and pepper. Put the top rind back on top of the cheese.

Step 6

Arrange the pesto pinwheels around the camembert, alternating colours to create a wreath shape. Brush with the beaten egg yolks and sprinkle with reserved mozzarella.

Step 7

Bake in the pre-heated oven for 35-40 minutes, until the bread is golden and the camembert is gooey and melted. Remove the camembert lid and top rind and garnish with basil leaves and serve.


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