Mushroom & Jalapeño Pizza

Pizza on a white table next to a pizza peel and edges of three other pizzas.

5 from 6 votes

Our favorite pizza toppings are mushroom & jalapeño, but this recipe is meant for you to use with any of your favorite toppings.

Prep Time20

Cook Time20

Total Time40

Course: Main, Main Course

Cuisine: American, Italian

Servings:

Calories: 931kcal

Author: Candice Walker

Ingredients

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.

Notes

If you can plan 3 days in advance, make this 72-hour pizza dough. It's easy, just takes time to sit and develop flavors. Makes 4 individual pizzas. 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.

If making focaccia pizza, similar to Roman-style pizza, you can use this Bon Appetit recipe for No-Knead Focaccia (link opens in new tab). Bake the focaccia for 20 minutes, then add the sauce and toppings, bake an additional 8-10 minutes, and finally, broil on high for 2 minutes to get the cheese bubbly.

Use a baking steel to prevent a soggy pizza bottom. Preheat your oven with the baking steel inside. Here is a link to purchase one (affiliate link opens in new tab).

You can bake the pizza on the baking steel directly, or placing a baking sheet on the steel. If you are new to making pizza and not very adventurous, I recommend using a baking sheet your first few times.

If you are baking directly on the baking steel, use a pizza peel to transfer the pizza in and out of the oven. Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab). It has a thin lip, making it much easier to use.

My favorite, ceramic mandoline for slicing the potato & jalapeño perfectly thin. The trick to the perfect pizza toppings is to use a mandolin to slice everything just the right thickness…and it saves so much chop time.

Nutrition