RECIPE + PAIRING

Wood-Fired Mushroom, Jalapeño & Burrata Pizza

WHY THE PARING WORKS

A wood-fired mushroom and jalapeño pizza topped with fresh burrata is an exceptional pairing with Melograno Cucumber Lime Mojito. The earthy mushrooms, creamy burrata, and subtle heat from the jalapeños are balanced by the cocktail’s crisp cucumber, fresh lime, and mint flavors, creating a refreshing contrast.

INGREDIENTS

Pizza

1 pizza dough (12–14 inches)
2 tbsp olive oil
2 garlic cloves, minced
8 oz mixed mushrooms (cremini, oyster, shiitake), sliced
1 fresh jalapeño, thinly sliced
6 oz fresh mozzarella, torn
1 ball fresh burrata
2 tbsp grated Parmesan
Salt and cracked black pepper

Finish

Fresh basil
Microgreens
Lemon zest
Chili flakes (optional)
Truffle oil (optional)
Hot honey (optional)

INSTRUCTIONS

1. Prepare the mushrooms

Heat olive oil over medium-high heat. Sauté the mushrooms until deeply caramelized, about 6–8 minutes. Add garlic during the final minute and season with salt and pepper.

2. Build the pizza

Stretch the dough and brush lightly with olive oil.

Top with:

Torn mozzarella
Caramelized mushrooms
Jalapeño slices
Parmesan

3. Bake

Bake in a pizza oven at 800–900°F for about 90 seconds, or in a home oven with a pizza stone at 500–550°F for 8–10 minutes, until the crust is blistered and golden.

4. Finish

Immediately after baking:

Place the burrata in the center and gently tear it open.
Scatter fresh basil and microgreens.
Add a little lemon zest.
Drizzle with a touch of truffle oil or hot honey, if desired.

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