BBQ Mushroom Pizza with Pineapple and Jalapenos
romaine salad with pineapples and cucumbers
It's pizza night! And this version is gonna take you to the tropics. Mushrooms sauteed in BBQ sauce add tons of dimensions to our version of a Hawaiian pizza. This meal is sure to make everybody smile!
Smarts: Make sure to watch our videos on how to work with pizza dough for the best results.
- Pineapple - 6 oz, chopped
- Apple cider vinegar - 2 Tbsp
- Maple syrup - 1 tsp
- Dijon mustard - 2 tsp
- Cooking oil - 3 Tbsp
- Romaine lettuce - 4 oz, sliced or chopped
- Cucumbers - 4 oz, chopped
- Pizza dough - 1 lb
- Flour - 2 Tbsp
- Cheese, mozzarella - 5 oz, grated
- Shallots - 1/2 bulb, sliced
- Pineapple - 2 oz, chopped
- Jalapenos - 1, sliced ((remove seeds for less heat))
- Portobello mushrooms - 1, sliced thinly
- Cooking oil - 1 Tbsp
- BBQ sauce - 2 to 3 Tbsp
- Tomato sauce - 1 cup
- Red pepper flakes - for serving
- Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
- Cheese / Shallots / Pineapple (for pizza and salad) / Jalapenos / Portobellos - Prep as directed. Store all ingredients separately. (Can be done up to 4 days ahead)
- Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
- Brush or spray a sheet pan with some oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with a bit of oil.
- Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
- While the dough bakes, heat a saute pan over medium-high heat. Add cooking oil and then shallots and mushrooms to heated oil. Saute for 6 to 8 minutes, until tender. Toss with BBQ sauce.
- Spread the tomato sauce over dough, cover in cheese, and sprinkle on mushrooms & shallots, pineapple, and jalapenos.
- Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
- While pizza is baking, whisk together apple cider vinegar, maple syrup, Djion mustard, and cooking oil. Season to taste with salt and pepper. Chop romaine and cucumbers.
- When pizza is ready, toss dressing with pineapple, cucumbers, and romaine. Serve pizza with red pepper flakes and salad on the side!
I made the paleo version so it was a salad and it was delicious! I loved the flavors!0 Helpful
Make sure you really crisp up that crust before topping it. I'd even recommend that after adding the toppings, you bake it directly on the lowest oven rack to prevent the crust getting overly soggy.0 Helpful
Next time would skip the salad. Yes, I'm bad!0 Helpful
This was mostly a fail but my fault. For starters the pizza crust I made was the worst I have done (note to self do but rush it when making dough) Then I put way to much sauce which I did while rushing to make it.. I think this would have benefited with cheese but my husband has allergies so I skipped it. I heard others loved the pizza so I blame it on me for this one. The salad was awesome and I enjoyed the dressing. I never thought about putting pineapple in a salad before.0 Helpful
We also used BBQ in the sauce, it was so good. We loved the dressing on the salad, also subbed homemade pickles jalapeños and it cooled them a bit0 Helpful
Used swiss instead of mozzarella. Turned out great!0 Helpful