Easy Homemade Pizza Recipe- Jalapeño, Mushroom & Olive Toppings

Last Updated on 4 months by Neha Deshmukh

Easy Homemade Pizza Recipe – Jalapeño, Mushroom & Olive Toppings

Introduction

Okay, let’s be real – who doesn’t love pizza? I remember the first time I tried making pizza from scratch. It was a bit of a disaster, honestly! But after a lot of experimenting (and a few burnt crusts!), I’ve landed on a recipe that’s consistently delicious and surprisingly easy. This isn’t just any pizza, though. We’re talking a flavour explosion with spicy jalapeños, earthy mushrooms, and salty olives. Get ready to ditch the delivery apps – you’re about to make the best pizza of your life!

Why You’ll Love This Recipe

This homemade pizza recipe is a winner for so many reasons. It’s totally customizable – swap out the toppings for your favourites! It’s also a fun activity to do with family or friends. Plus, the aroma of freshly baked pizza filling your kitchen? Unbeatable. And honestly, knowing exactly what goes into your food is always a good feeling.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup warm water (approx. 240ml)
• 1 tsp sugar
• 1 tsp dry yeast
• 2 cups maida / plain flour (approx. 250g)
• 3 tbsp olive oil (approx. 45ml)
• 3 tbsp pizza sauce (approx. 45ml)
• 5 sliced mushrooms
• 3 tbsp chopped onion
• ½ cup chopped capsicum (approx. 75g)
• 9 pickled jalapeños, sliced
• ½ cup sliced black olives (approx. 75g)
• 1 cup mozzarella cheese, shredded (approx. 120g)
• 1 tsp oregano (or Italian herb mix)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Maida / Plain Flour: Understanding the Texture

Maida, or all-purpose flour, is what gives our pizza that lovely chew. You can also use bread flour for an even chewier crust, but maida is more readily available in most Indian kitchens.

Olive Oil: Choosing the Right Quality

A good quality olive oil adds so much flavour. Extra virgin olive oil is fantastic, but regular olive oil works just fine for the dough. Don’t skimp on flavour!

Pickled Jalapeños: Heat Level & Regional Variations

The heat from the jalapeños is what makes this pizza sing! If you’re sensitive to spice, start with fewer jalapeños. You can also find different varieties – some are milder than others. My family loves a good kick, so I usually add a few extra.

Mozzarella Cheese: Types & Melting Properties

Low-moisture, part-skim mozzarella is ideal for pizza because it melts beautifully without making the pizza soggy. Fresh mozzarella is delicious, but it releases more moisture, so you might need to adjust the baking time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes. It should get nice and frothy – that means the yeast is alive and kicking!
2. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the olive oil and the yeast mixture. Start mixing until a shaggy dough forms.
3. Knead, knead, knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. This is a good arm workout, I promise!
4. First rise: Form the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 2 hours. It should double in size.
5. Shape the base: Punch down the dough to release the air. Divide it into two equal portions. On a lightly dusted surface, stretch or roll each portion into a pizza base.
6. Add the toppings: Spread the pizza sauce evenly over each base. Then, layer on the mushrooms, onions, capsicum, and jalapeños. Don’t be shy!
7. Cheese & seasoning: Sprinkle generously with mozzarella cheese and a dash of oregano or Italian herbs.
8. Bake: Preheat your oven to 500°F (260°C). Bake the pizzas for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Expert Tips

• Don’t overwork the dough – it can become tough.
• Preheating the oven is crucial for a crispy crust.
• If you’re using fresh mozzarella, pat it dry with paper towels before adding it to the pizza.

Variations

• Vegan Pizza Adaptation: Swap the mozzarella for a vegan cheese alternative. Nutritional yeast can also add a cheesy flavour!
• Gluten-Free Pizza Crust Options: Use a gluten-free pizza crust mix or make your own using gluten-free flour.
• Spice Level Adjustment: Mild to Fiery: Adjust the number of jalapeños to your liking. You can also add a pinch of red pepper flakes for extra heat.
• Festival Adaptations: Pizza for Celebrations: During Diwali, I sometimes add paneer tikka as a topping for a festive twist!

Serving Suggestions

Slice the pizza immediately after baking for the best texture. Serve with a fresh green salad and a side of garlic bread. A chilled glass of lemonade or iced tea is the perfect accompaniment.

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best results.

FAQs

What type of flour is best for a chewy pizza crust?

Bread flour will give you the chewiest crust, but maida (all-purpose flour) works well too!

Can I make the pizza dough ahead of time?

Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature before shaping it.

How can I prevent the pizza base from becoming soggy?

Don’t overload the pizza with toppings, and use low-moisture mozzarella. Pre-baking the crust for a few minutes can also help.

What are some good alternatives to mozzarella cheese?

Provolone, cheddar, or a blend of Italian cheeses all work well.

Can I use a pizza stone or baking steel for a crispier crust?

Yes! A pizza stone or baking steel will help create a super crispy crust. Preheat it in the oven before baking the pizza.