Jerk Mushroom Medley Pizza with Homemade Jerk

August 17, 2017 (Last Updated: November 15, 2023)

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!

Jerk Mushroom Medley pizza Close Up

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 Mushroom Medley pizza - Mushroom ingredients: button+portabella|portobello+oyster+straw+mushrooms

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.

 Jerk Mushroom Medley pizza - Jerk marinade ingredients Jerk Mushroom Medley pizza - Jerk marinade blended

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.

Jerk Mushroom medley pizza - Mushroom ingredients marinaded with jerk: button+portabella|portobello+oyster+straw+mushrooms

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.

Jerk Spiced Mushroom pizza - Mushroom ingredients: button mushrooms cooked before and after, portabella|portobello mushrooms cooked before and after Jamaican Jerk Mushroom pizza - Mushroom ingredients: Straw mushrooms cooked before and after, Oyster Mushrooms cooked before and after Jerk Spiced Mushroom pizza - preparing the doughJamaican Jerk Mushroom pizza - Adding the tomato sauce, cheese, pikles, mushroom, onions and tomato toppings Jamaican Jerk Mushroom pizza

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.

Jerk Mushroom Medley pizza Close Up
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5 from 4 votes

Jerk Mushroom Medley Pizza with Homemade Jerk Sauce 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!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 2 medium pizzas
Calories: 218kcal
Author: Yummy Medley


Jerk Seasoning

  • 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

Jerk Mushroom Medley Pizza

  • 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.



  • Reply
    Gifted Hands
    September 5, 2017 at 6:38 pm

    I love jerk chicken so I’ll definitely give this a go! Will try this when I do the “One Week Vegan Challenge “.

  • Reply
    October 12, 2017 at 2:04 am

    I love jerk seasoning, and I love mushrooms. This looks amazing. I love that you have used a variety of mushrooms in this recipe. I can’t wait to try this recipe.

    • Reply
      October 12, 2017 at 4:05 pm

      I hope you will like it Patti. It is quite yummy if I say so myself

  • Reply
    October 12, 2017 at 12:05 pm

    Pretty obsessed with jerk recipes, so this is right up my alley! Also pretty obsessed with pizza, and mushrooms for that matter. The whole thing looks AMAZING!

    • Reply
      October 12, 2017 at 4:07 pm

      Thank you! I share your obsessions Christine, and while I don’t eat this everyday, I wish I could sometimes.

  • Reply
    Marisa Franca @ All Our Way
    October 12, 2017 at 3:41 pm

    5 stars
    Heavens!! What is there not to like?! Mushrooms? Delicious! Pizza Crust? Irresistible! We love the jerk flavor so this pizza would certainly be a winner for us. YUM!

    • Reply
      October 12, 2017 at 4:16 pm

      Glad to hear Marisa!

  • Reply
    Veena Azmanov
    October 12, 2017 at 4:00 pm

    I love the color you have on this pizza. I love mushroom pizza and often I will make extra mushroom stuffing so I can sprinkle on my pizza. This seasoning sounds so delicious.

  • Reply
    Kathryn @ FoodieGirlChicago
    October 12, 2017 at 6:41 pm

    I’m such a fan of mushrooms and love the addition of jerk seasoning to make this a really unique pizza!

  • Reply
    October 14, 2017 at 11:23 am

    I’ve never thought to put jerk seasoning on pizza – this sounds super good!

  • Reply
    October 15, 2017 at 5:25 am

    5 stars
    Love those mushroom shots!
    I have never tried jerk seasoning and it definitely looks delicious! I am still fairly new in making homemade pizzas and am always looking for interesting recipes! Saving your recipe to try as soon as I return back home from my travels 🙂

    Thanks for sharing!

    • Reply
      Lois. O
      October 15, 2017 at 7:51 pm

      You will certainly love jerk seasoning Ashima! I am just short of using it as a lotion…lol! It is that good!

  • Reply
    Carrie Ditton
    October 15, 2017 at 1:05 pm

    What an amazing take on a pizza. The flavor combination sounds wonderful; mushrooms and jerk flavor ‘ perfection! Will definitely make this next weekend for Sunday football watching.

    • Reply
      Lois. O
      October 15, 2017 at 7:52 pm

      I am sure you will like it!

  • Reply
    October 15, 2017 at 4:42 pm

    5 stars
    This looks so good! I have to try this today. I have some mushrooms from your recipe and all the other ingredients so that should work! Really excited to try it!!!

  • Reply
    Karyl | Karyl's Kulinary Krusade
    October 15, 2017 at 7:43 pm

    I never would have thought to use a jerk spice on pizza…this looks so delicious! And I love that you use a variety of different mushrooms, rather than just one. Very nice twist

    • Reply
      Lois. O
      October 15, 2017 at 7:53 pm

      Thanks Karyl!

  • Reply
    Jessica Pinney
    October 15, 2017 at 10:37 pm

    5 stars
    I am such a big fan of jerk seasoning and this pizza seems like an amazing application! Love that you concocting your own jerk seasoning for it too. Amazing!

    • Reply
      October 16, 2017 at 8:28 am

      Thanks Jessica!

  • Reply
    October 16, 2017 at 11:00 am

    This looks delicious!!! I love jerk anything and I bet it’s great with the mushrooms. I love the shape of your pizza too 🙂

    • Reply
      October 16, 2017 at 2:07 pm

      Thanks Cheryl! Free form pizza is the best!

  • Reply
    March 5, 2018 at 10:55 pm

    This was really good! I had to use a habanero pepper because our store didn’t have scotch bonnet peppers, and I removed most of the seeds because they looked gnarly. It was definitely a mild sauce because of it, but it had a really good flavor.
    Next time we make this, we’re going to marinate the zucchini as well, and I think maybe put some of the jerk sauce directly on the crust.
    Thank you!

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