← All recipes
BLACKLAND RECIPE
Crispy Mushroom Pizza with Original Chili Crisp
A hot sheet pan and a thinly stretched crust make prepared dough crisp at the edges. Mushrooms are browned separately so the pizza stays light, then layered with mozzarella and baked until bubbling. BLACKLAND Original Chili Crisp is spooned over the finished pie—not baked into it—keeping the aromatic solids crunchy and the finished heat mild.
Jump to recipe ↓
Ingredients
- 1 pound prepared pizza dough, at room temperature
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 teaspoon Diamond Crystal kosher salt, divided
- 1 garlic clove, finely grated
- 6 ounces low-moisture mozzarella, shredded
- 1/4 cup finely grated Parmesan
- 3 tablespoons BLACKLAND Original Chili Crisp
- 1 tablespoon fresh thyme leaves or torn parsley
Instructions
- Heat the oven to 500°F with an inverted rimmed sheet pan or pizza steel on the center rack. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the mushrooms and 1/4 teaspoon salt; cook, stirring only occasionally, until browned and their moisture has evaporated, 6 to 8 minutes.
- Stretch the dough on parchment into a roughly 12-inch round. Brush with the remaining olive oil and spread the garlic over the surface, leaving a 1-inch border. Top with mozzarella, browned mushrooms, Parmesan, and the remaining salt.
- Slide the parchment and pizza onto the hot pan. Bake until the crust is crisp and browned and the cheese bubbles, 9 to 12 minutes.
- Move the pizza to a cutting board and rest for 2 minutes. Spoon Original Chili Crisp over the pizza, scatter with thyme, and slice.
Serving and finishing note
Finish every slice after baking so the chili-crisp solids stay savory and crisp rather than burning in the oven. A simple lemon-dressed salad makes a fresh side.