Gourmet Camembert Tomato Pizza
How to Make a Delicious Camembert Tomato Pizza at Home
Experience the rich, creamy texture of Camembert cheese perfectly balanced with a vibrant tomato sauce. This simple yet elegant homemade pizza is a delightful treat.
Main Ingredients- 1 wheel of Camembert cheese (approx. 100-125g)
- 1 large tortilla (or pizza dough)
Sauce & Seasoning- 4 Tbsp store-bought tomato sauce (For a fresher taste, use a sauce made from peeled and simmered tomatoes. Adding basil or rosemary will enhance the flavor.)
- 4 Tbsp store-bought tomato sauce (For a fresher taste, use a sauce made from peeled and simmered tomatoes. Adding basil or rosemary will enhance the flavor.)
Cooking Instructions
Step 1
First, let’s prepare the star of our pizza: the Camembert cheese. Renowned for its soft, creamy texture and rich, earthy flavor, Camembert is a quintessential French soft cheese, even rumored to be a favorite of Napoleon, earning it the nickname ‘Lover of Napoleon’. It’s best to let it sit at room temperature for a short while to soften, making it easier to handle.
Step 2
Place the thawed tortilla on a baking sheet lined with parchment paper. Using parchment paper will make it easy to slide the pizza off the pan later and simplifies cleanup.
Step 3
Generously spread the store-bought tomato sauce evenly over the tortilla. Don’t skimp on the sauce; a slightly thicker layer will result in a more flavorful pizza. If you’re using fresh tomatoes or your own homemade sauce, consider peeling and simmering them until slightly thickened, then season with salt, pepper, and herbs for a more complex taste.
Step 4
Now, break off pieces of the Camembert cheese and arrange them artfully over the tomato sauce. Avoid placing them too close together; allowing some space will let the cheese melt beautifully and create an appealing look.
Step 5
Place the pizza in a preheated oven at 200°C (390°F). Bake just until the Camembert cheese begins to melt and soften around the edges. This typically takes about 5 minutes, but oven temperatures can vary, so keep an eye on it. Be careful not to overbake, as the cheese can become tough.
