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Sub-Style Pizza with Le P'tit Bronzé

4 portions


  • 4 naan breads
  • 150 g (5 oz.) grated Le P'tit Bronzé cheese
  • 30 ml (2 tbsp.) butter
  • 1 onion, thinly sliced
  • 225 g (8 oz.) sliced mushrooms
  • 1 bell pepper (any color), cut into strips
  • 450 g (1 lb.) thin Chinese fondue beef slices
  • 375 ml (1½ cups) thinly sliced iceberg lettuce
  • 2 tomatoes, sliced
  • 5 ml (1 tsp.) dried oregano
  • Salt and ground pepper


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  • Preheat oven to 260oC (500oF).
  • Place naan breads on a baking sheet lined with parchment paper and top with cheese. Melt butter in a skillet over medium-high heat and fry onion, mushrooms, and bell pepper for 5 minutes.
  • Divide evenly between naan breads.
  • In the same skillet, cook beef slices and add to pizzas. Bake pizzas for 5 minutes or until cheese is melted.
  • Transfer to plates and top with lettuce, tomatoes, and oregano. Add salt and pepper and serve.

Looking for a substitute for this cheese?

  • Check out our selection of firm or cheddar cheeses from here.


  • Cooked pizza will keep in the refrigerator for 4 to 5 days. Do not add lettuce and tomatoes until ready to serve.

You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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