This Mushroom & Jalapeño Pizza is the perfect blend of umami flavor with a spicy kick. My husband and my absolute favorite pizza toppings are mushroom & jalapeño, though you can customize this recipe is meant for you to use with any of your favorite toppings.
Thinly sliced toppings are the best tip I can give you for this pizza to come out great. Thick toppings can weigh down the pizza, add too much moisture and sogginess, and even give you an unpleasant bite. Thinly slice your toppings using a mandoline for even toppings throughout your pizza.
How to Handle Pizza Dough at Home
You can use store-bought or any recipe for pizza dough in this recipe. Click here to read the dough recipe and all the tips & methods in detail.
- Let your dough come to room temperature before using it for best results. I take mine out of the refrigerator one hour before using it.
- Use a baking steel or stone to get that crispy bottom instead of a soggy one. Here is a link to purchase steel (affiliate link opens in new tab).
- Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab) to take the pizza on and off the baking steel with ease and cut it without the blade ever getting dull (no blade!).
- Make sure you have a good amount of flour or cornmeal on the pizza peel before placing your dough on it so it doesn’t stick.
- You can use parchment paper instead of flour if you are worried about moving fast enough so that the dough doesn’t stick.
- Press the dough from the center working your way to the outside.
Ingredients
For this recipe, you will need pizza dough, mozzarella, sauce, garlic (optional), and jalapeños.
How to Make this Recipe
Preheat your oven to 500 degrees, preferably with baking steel or stone. In the meantime, get your pizza ready.
If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add 1/4 of each of the following: sauce, mushrooms, jalapeño, (optional) garlic, and cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
If using a pizza peel: Flour the surface of your pizza peel so the dough doesn’t stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn’t end up sticking) add 1/4 of each of the following: sauce, mushrooms, jalapeño, (optional) garlic, and cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
More Delicious Pizza Recipes
I love making pizza at home, and here are some of my favorite combinations.
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Mushroom & Jalapeño Pizza
Print Recipe SaveIngredients
- 2 lbs. Pizza dough
- 14 oz. pizza sauce
- 6 crimini mushrooms sliced on a mandolin
- 2 jalapeños sliced on a mandolin
- 2 cloves garlic sliced on a mandolin (optional)
- 16 oz. mozzarella
Instructions
- Preheat your oven to 500 degrees, preferably with a baking steel or stone.
- If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add 1/4 of each of the following: sauce, mushrooms, jalapeño, (optional) garlic, and cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly.
- If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add 1/4 of each of the following: sauce, mushrooms, jalapeño, (optional) garlic, and cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly.
- Repeat for the other 3 pizzas.