Joe Anderson Today I’m making a BBQ‑base pizza loaded with burnt‑end style portobello mushrooms, thin red onion, fresh chilli, sweetcorn, and a hit of smoked cheese.
After the bake, it gets pickled red onions and fresh oregano for acidity and brightness. The mushrooms are the star — roasted until chewy, smoky and caramelised so they taste like proper BBQ burnt ends.
This build hits sweet, smoky, spicy and tangy all at once. My Gozney Dome floor cracked, and the pizza stone I used was already broken before the cook even started, so I had to come up with a solution. 🍕
Toppings Used:
- Burnt‑end portobello mushrooms
- Red onion – Fresh chilli
- Sweetcorn
- Smoked cheese
- Pickled red onion (after bake)
- Fresh oregano
More pizza builds coming soon.
If you want to know how to make the dough, then here is our recipe.
Enjoy!
