Plant-based, store-bought “bacon” is one of the rising vegan trends — and some genuinely look and taste a lot like the real thing. But you can make your own homemade mushroom bacon and achieve some similarly tasty results. Mushrooms bring unique umami action to the pizza party, and we’ve found that pre-cooking them to concentrate flavour and consolidate texture creates a meaty mouthfeel and an impressive bacon-y approximation.

We used portobello mushrooms because they’re large, flavourful and readily available, but shiitake and oyster mushrooms work just as well. Liquid smoke is the secret ingredient: Adding it enhances the natural umami inherent in mushrooms for a mouthwatering result. If you’re cooking with wood, you can choose to forgo the liquid smoke and use hickory chunks instead.

Grilled pineapple and candied jalapeños provide a sweet contrast that complements the rich mushroom bacon. While we prefer fresh pineapple — it’s tangier, firmer, and won’t add as much moisture to your pizza — canned can be used in a pinch. Candied jalapeños hit that perfect “swicy” note (that’s sweet and spicy), lending just a bit of briny, peppery heat and syrupy sweetness to the pizza.

All of those ingredients are layered on top of a simple tomato sauce and finished with a few dollops of creamy almond ricotta for even more of a twist on the classic. Almond ricotta is a delicious, plant-based alternative to traditional cheese, but feel free to substitute with plant-based mozzarella, cheddar, or cow’s milk cheese if you prefer.