Name: Mushroom & Jalapeño Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

JUMP TO RECIPE

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

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

The Best Way to Prep Your Toppings

Thinly sliced toppings are the best tip I can give you for the 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.

Here is a link to the ceramic mandoline (affiliate link opens in new tab) I use and love. It is much less expensive than the fancy mandolines, and so much better.

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, 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 & Recipe

Top view of dough, pizza sauce, jalapeno, garlic, and mushrooms on a white countertop.

For this recipe, you will need: pizza dough, mozzarella, sauce, garlic (optional), and jalapeños.

Preheat your oven to 500 degrees, preferably with a 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 ¼ 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.

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 ¼ 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.

Mushroom pizza on a baking sheet next to cooked top view of four cooked pizzas.

More Pizza

I love making pizza at home, and here are some of my favorite combinations:

Marinara, Garlic, & Burrata
Basil & Mozzarella
Fig, Pesto, & Arugula
Sauceless Potato Jalapeño Pizza with Garlic Olive Oil

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Print Recipe

5 from 6 votes

Mushroom & Jalapeño Pizza

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

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 ¼ 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 ¼ 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

Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

This post was originally published in February of 2017, but was republished with new photos, step by step instructions, and tips October of 2020.