Mushrooms, Jalapeños, Garlic & Spicy Mayo Recipe

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a pizza oven, follow manufacturer preheat instructions.

Stretch or roll the 12" pizza dough on a lightly floured surface to a roughly 12" diameter, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or an inverted baking sheet dusted with semolina or flour.

Brush with garlic oil

Mix 2 tbs olive oil with the 2 tsp minced garlic, 1 tsp salt and 1 tsp black pepper. Lightly brush the center of the dough with about 1 tbs of this mixture (leave a 1/2" rim) to create a garlicky base and help the cheese adhere.

Heat a medium skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When the butter foams, add the sliced shallot and sauté 1–2 minutes until translucent.

Add the sliced mushrooms and spread them in a single layer. Let them sit undisturbed 2 minutes to encourage browning, then stir and continue to cook 4–5 minutes until golden and any released liquid has evaporated.

Add the thinly sliced jalapeños and thyme; cook 1–2 more minutes to soften the jalapeños but maintain some texture. Season with a pinch of salt and a few grinds of black pepper. Remove from heat and let cool 2–3 minutes.

Evenly distribute the shredded mozzarella (and optional fontina/Monterey Jack) over the brushed dough, leaving the rim clear.

Scatter the sautéed mushrooms, shallots and jalapeños over the cheese in an even layer. If you like more heat, add a few raw jalapeño slices on top.

Drizzle the remaining garlic butter or garlic-infused oil (about 1 tbs) lightly over the toppings and finish with 2 tsp grated Parmesan.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary by oven and stone; watch closely the first time.

Remove the pizza from the oven and let rest on a cutting board 2 minutes to set.

While the pizza bakes (or up to a few hours ahead), make the spicy mayo: whisk together 1/2 cup mayonnaise, 1.5 tbs sriracha, 1 tsp fresh lime juice, 1/2 tsp honey (optional) and 1/4 tsp smoked paprika until smooth. Taste and adjust heat or acidity as desired. If you prefer a thinner drizzle, add 1–2 tsp water to loosen.

After the pizza rests, use a spoon or squeeze bottle to drizzle the spicy mayo in a zigzag pattern over the pizza. Sprinkle thinly sliced green onions and chopped cilantro or parsley across the top for freshness.

Slice into 6–8 slices and serve immediately.