Ingredients Weight Measure
Yellow onions, sliced 4 cups
Olive oil, divided 5 Tbsp.
Bay leaf 1 ea.
Salt, divided 4 pinches
Black pepper, divided 4 pinches
Portabella mushrooms, sliced 2 cups
Crimini (or white button) mushrooms, sliced 2 cups
Shiitake mushrooms, sliced 2 cups
Garlic, minced, divided 3 tsp.
Goat cheese 1-1/2 cups
Thyme, fresh, chopped 1-1/2 tsp.
Rosemary, fresh, chopped 1-1/2 tsp.
Chives, fresh, chopped 1-1/2 Tbsp.
Parsley, chopped 1-1/2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Jalapeño, minced 1 Tbsp.
Prepared pizza dough 12 oz.
Cornmeal 2 Tbsp.
Watercress, leaves only 1/2 cup


  1. Preheat oven to 425°F.
  2. Sauté onions with 2 Tbsp. olive oil and bay leaf over medium-low heat until brown and caramelized, approximately 20-30 minutes. Season with a pinch of salt and pepper. (Tip: stir frequently during the last 10 minutes to avoid burning). Remove bay leaf.
  3. In a large preheated sauté pan, cook mushrooms over high heat in olive oil. Cook each type of mushroom in separate batches to achieve a nice brown color and use 1 Tbsp. of oil per batch. Add 1 tsp. garlic to each batch at the end and season each batch with a pinch of salt and pepper.
  4. Combine caramelized onions and cooked mushrooms. Set aside.
  5. In a mixing bowl, combine goat cheese, thyme, rosemary, chives, parsley, TABASCO® Green Jalapeño Pepper Sauce, jalapeños, salt and pepper. Mix well until thoroughly combined.
  6. On a flat work surface, flatten pizza dough into a 14" circle, leaving a 1/2" raised rim around the edge. Place on a wooden pizza peel sprinkled with cornmeal. Use a fork to poke holes all over the dough. Bake for 5-6 minutes. Remove from oven and spread goat cheese mixture in an even layer. Next spread an even layer of caramelized onion and mushroom mix.
  7. Return to oven and bake for an additional 5-6 minutes until crust is golden brown. Remove from oven and garnish with watercress leaves.

Yield: 1 14" pizza, or 2-3 servings