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 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Servings: 2medium pizzas
Calories: 218kcal
Author: Yummy Medley
Ingredients
Jerk Seasoning
1small sweet onion or 3 stalks of green onions
1scotch bonnet pepper
1thumb size ginger
2clovesgarlic
1/4cupolive oilnot extra virgin
1/4cuplime juice
1/4cuporange juice
6sprigs of fresh thyme
2tbspsoy sauce
1tbspwhole allspice berriesor 1.5 tsp ground all spice
1tbspbrownsugar
1/2tspblack pepper
1/4tspcinnamon
Jerk Mushroom Medley Pizza
8white bottom mushrooms200g
A large handful170 g oyster mushrooms
2large portabella mushrooms200g
1can drained straw mushrooms
1/2lbof shredded cheddar and low moisture mozzarella cheese
1/2bell peppersliced
1/2zucchinisliced
1small shallotsliced (or a few slices of red onions)
2lbspizza doughstore bought
3/4cuptomato saucestore bought
2tbspcornmeal
A few basil leavesoptional
Instructions
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.
Notes
- 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.