Jerk Mushroom Medley Pizza with Homemade Jerk
This Jerk Spiced Mushroom Pizza uses amazing flavors of homemade jerk sauce, combines it with a medley of mushrooms to produce the best mushroom pizza ever!
For people trying to avoid eating meat, Jerk chicken might not always be an option for you, but that does not mean you have to miss out on the amazing flavor that Jerk has to offer. This jerk mushroom medley pizza uses the amazing flavors of jerk sauce, and combines it with a mushroom medley of button, oyster, straw and portabella/portobello mushrooms to produce the best tasting mushroom pizza you’ve ever had. If you love jerk and pizza, then you need to try this delicious recipe.
Jerk sauce is one of the most flavorful combinations of herbs and spices that emerged from the Caribbeans. It is typically spicy and used on chicken or any other meat, but can be made milder and as in this recipe, with vegetables. Homemade jerk sauce while customizable, has three essential ingredients that should not be missing from it: allspice, thyme and scotch bonnet peppers. As I mentioned earlier, if you cannot bear too much spice, you can use a little less scotch bonnet pepper, but it is an essential to the flavor profile of true jerk sauce, so do not omit it altogether.
Hubby and I have been challenging ourselves to eat more vegetable based meals, and for a week, we challenged ourselves to eat a 100% plant based diet aka vegan. This was one of our transition meals. While it has a little bit of dairy from the cheese, it is one of those dishes we have made to transition us to our vegan week; think of it as a dipping our toes into the pool before diving in. If you do not not like mushrooms, this might be the recipe to transition you from a place of hating mushrooms to loving them… trust me, it happened in my house. If you still insist that you do not like mushrooms, then you may use the jerk sauce recipe that I share on chicken or any other meat. You could even try this on tofu, seitan and soy curls if you don’t eat meat and are averse to mushrooms as well.
In this recipe, I used 4 different types of mushrooms to add diversity of taste and texture to this mushroom medley pizza. While it is OK to use one type of mushroom, think of it as the difference between a sausage pizza, and a meat lovers pizza; the sausage one is OK, but the meat lovers one is way more interesting and impressive.
Let me know if you have any questions and if you tried this recipe! Also if you are looking for another healthy yet tasty treat, check out my Nigerian Akara: West African Black Eyed Pea Fritters recipe.
This Jerk Mushroom Medley Pizza uses amazing flavors of homemade jerk sauce, combines it with a medley of mushrooms (white button, straw, portabella and oyster) to produce the best mushroom pizza ever!
- 1 small sweet onion or 3 stalks of green onions
- 1 scotch bonnet pepper
- 1 thumb size ginger
- 2 cloves garlic
- 1/4 cup olive oil not extra virgin
- 1/4 cup lime juice
- 1/4 cup orange juice
- 6 sprigs of fresh thyme
- 2 tbsp soy sauce
- 1 tbsp whole allspice berries or 1.5 tsp ground all spice
- 1 tbsp brownsugar
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 8 white bottom mushrooms 200g
- A large handful 170 g oyster mushrooms
- 2 large portabella mushrooms 200g
- 1 can drained straw mushrooms
- 1/2 lb of shredded cheddar and low moisture mozzarella cheese
- 1/2 bell pepper sliced
- 1/2 zucchini sliced
- 1 small shallot sliced (or a few slices of red onions)
- 2 lbs pizza dough store bought
- 3/4 cup tomato sauce store bought
- 2 tbsp cornmeal
- A few basil leaves optional
Preheat your oven to 450°F
To make the jerk marinade, blend all the marinade ingredients until smooth.
To create different textured mushrooms, chop the button mushrooms, slice the portabella and oyster mushrooms, leave the straw mushrooms whole.
Marinade each of the mushroom types in 3 tbsp of the jerk marinade each in separate bowls for 30 minutes.
Saute each of the mushroom separately in a hot pan over medium heat until most of the water in the mushrooms have evaporated, and the mushrooms are caramelized. Set the cooked mushrooms aside and allow to cool.
Divide the pizza dough into two (I bought two one pound dough balls so they came separate), flatten each of them to your desired thickness and lay each of them on a separate sheet pan that is lightly covered with cornmeal.
Divide each of the ingredients used to two, to make two pizzas.
Spread about 1/4 cup of tomato sauce on each of the pizzas, top with the cheese, mushrooms, bell peppers, zucchini, and shallots.
Bake the pizzas in the pre-heated oven for 20-25 minutes depending on how thick your pizza is.
Allow the pizza to cool for 10 minutes before cutting with a pizza cutter or knife, then serve warm.
Top with basil if you choose.
- If you prefer a milder Jerk seasoning, make sure not to add the seeds of the scotch bonnet pepper. If you want it even milder, use only the bottom half of the scotch bonnet.
- Fresh thyme is best in this recipe, but if it is not available, substitute with 1 tsp of dry thyme.