Add the warm water with the yeast, sugar and olive oil and knead the mixture on low speed for 4-5 minutes.
If there is still some flour or water, add so that the dough binds and becomes a ball.
When the ball is ready, let it rest for 20-25 minutes.
Place the pizza dough on a clean, lightly floured counter, divide it into 2 equal pieces and open them with a rolling pin.
In a wooden cut with a sharp knife, cut the mushrooms in half and then into slices and finely chop the green pepper.
Place a non-stick pan on high heat to heat well and add the olive oil.
Saute the white mushrooms together with the green pepper for 2-3 minutes.
Add the Lurpak® butter, salt and freshly ground pepper and continue sautéing for another 3-4 minutes.
When the mushrooms are ready, remove them from the pan and place them in a bowl.
Divide the ingredients into 2 pizzas, evenly, starting with the tomato sauce, the smoked pork leg, the sauteed mushrooms, the green pepper, the grated Arla® mozzarella, the cherry tomatoes and finally the fresh Arla® cream cheese.
Bake the pizzas in a preheated oven at 220 degrees Celsius for 14-16 minutes.