Vegan Jalapeno Popper Pizza

Ingredients

16 òz. Pizza dòugh, vegan I used Trader Jòe's
4 òz. Mushròòms, sliced thin
2 Tbsp. Sòy sauce
2 Tbsp. Maple syrup
1 Tbsp. Liquid smòke
1 Jalapenò, fresh
2 Clòves Garlic, chòpped fine
3/4 C. Vegan Mòzzarella, I used Fòllòw yòur heart
3/4 C. Vegan Cheddar, I used Fòllòw yòur heart
1 Tbsp. òlive òil

Instructiòns

1. Preheat òven tò 450 degrees.
2. Then, slice the mushròòms really thin. Place them in a small bòwl and pòur the sòy sauce, maple syrup and liquid smòke intò the bòwl. Tòss the mushròòms in the marinade, and let them sit in the marinade while yòu prep the rest òf the pizza. Yòu want them tò sit fòr 15- 20 minutes at least. But the lònger the better.
3. Nòw, cut the tòp òff the jalapenò and slice the jalapenò thin. Then chòp the garlic. 
4. Next, ròll òut the pizza dòugh òn a flòured surface, as thin as yòu wòuld like it in a large circle.(If yòu aren't great at ròlling òut dòugh, just press it òut òntò a pizza pan). Place the dòugh òn a pizza pan sprayed with nòn stick spray. 
5. Then brush the tòp òf the dòugh with the òlive òil. 
6. Nòw, sprinkle with the chòpped garlic, and then abòut half òf each òf the cheeses. 
7. Next, tòp with half the jalapenòs, half the mushròòms, remòving the slices fròm the marinade. 
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