BBQ sauce, melty mozzarella and smoked Gouda, sweet red onions… and a mix of mushrooms that get crispy and juicy like never before. Simple, quick, and totally irresistible!
Ingredients
200 g king oyster mushrooms, shredded
450 g store-bought pizza dough
2 tbsp extra-virgin olive oil
⅓ cup barbecue sauce
170 g fresh mozzarella, torn
55 g smoked Gouda, coarsely grated (about ½ cup)
½ small red onion, thinly sliced
1 medium jalapeño, thinly sliced
Kosher salt and freshly ground pepper
Red pepper flakes and cilantro leaves (for serving)
Preparation
Preheat to 475 °F (245 °C).
In a large bowl, toss the mushrooms with 2 tbsp of olive oil. Set aside.
In a 12‑inch (30 cm) cast-iron skillet, brush a little olive oil to coat the bottom and about 1 cm up the sides. Place the pizza dough in the pan and stretch it to fill the skillet. If it shrinks, let it rest under a kitchen towel for 10 minutes, then stretch again.
Bake the dough for 5 minutes, just until it starts to set. Remove the skillet from the oven and spread the BBQ sauce over the entire surface. Top with mozzarella, Gouda, red onion, jalapeño, and the reserved mushrooms. Season with salt and pepper.
Return the skillet to the oven and bake for another 16–20 minutes, until the crust is golden and the cheese is melted.
Turn on the broiler and broil the pizza for 2 minutes to brown the mushrooms and cheese.
Garnish with red pepper flakes and cilantro leaves before serving.
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