Lion's Mane & Shishito Pizza

For Jordan · our mushrooms, peppers, onions & basil, from the garden up

2 · 30 min

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2 balls Make-Ahead Pizza Crust
1 cup Garden Pizza Sauce
8 oz fresh mozzarella, torn & drained
1 cluster lion's mane, torn in chunks
1 small onion, sliced paper-thin into rings — raw
8 shishito peppers
fresh basil, from the garden
2 Tbsp olive oil · flaky salt
semolina, for the peel

What you need

2 balls Make-Ahead Pizza Crust

1 cup Garden Pizza Sauce

8 oz fresh mozzarella, torn & drained

1 cluster lion's mane, torn in chunks

1 small onion, sliced paper-thin into rings — raw

8 shishito peppers

fresh basil, from the garden

2 Tbsp olive oil · flaky salt

semolina, for the peel

Get the oven screaming. Stone or steel on the top rack, 500°F+ for 45 minutes. A hot oven is the whole difference between pizza and cracker.
Sear the lion's mane. Tear it into chunks and brown hard in a little oil until deep gold — it won't brown in the fast bake, so do it now. (The onion, by contrast, goes on raw — see step 5.)
Blister the shishitos. Same hot pan, dry, until charred and puffed. Slice or leave whole.
Stretch & dress. Hand-stretch a dough ball onto a semolina-dusted peel. Spread a thin layer of sauce, scatter the drained mozzarella — don't drown it.
Top & bake. Add the seared lion's mane and shishitos, then scatter the raw, paper-thin onion rings over the top — the oven's blast crisps and lightly chars their edges while keeping a little bite, which cooked-down onions lose. Launch onto the stone; bake 6–10 min until the crust is leopard-spotted and the cheese is bubbling.
Finish alive. Out of the oven, strew fresh basil, a thread of olive oil, and flaky salt. Basil goes on after the bake so it never scorches.

Steps — tap one to keep your place

1. Get the oven screaming. Stone or steel on the top rack, 500°F+ for 45 minutes. A hot oven is the whole difference between pizza and cracker.

2. Sear the lion's mane. Tear it into chunks and brown hard in a little oil until deep gold — it won't brown in the fast bake, so do it now. (The onion, by contrast, goes on raw — see step 5.)

3. Blister the shishitos. Same hot pan, dry, until charred and puffed. Slice or leave whole.

4. Stretch & dress. Hand-stretch a dough ball onto a semolina-dusted peel. Spread a thin layer of sauce, scatter the drained mozzarella — don't drown it.

5. Top & bake. Add the seared lion's mane and shishitos, then scatter the raw, paper-thin onion rings over the top — the oven's blast crisps and lightly chars their edges while keeping a little bite, which cooked-down onions lose. Launch onto the stone; bake 6–10 min until the crust is leopard-spotted and the cheese is bubbling.

6. Finish alive. Out of the oven, strew fresh basil, a thread of olive oil, and flaky salt. Basil goes on after the bake so it never scorches.

For Dad — jarred sauce is fine, and swap the mushrooms or peppers for whatever you like. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.