Preparation
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.
©foodnetwork
Ingredients
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