Monday, July 6, 2015

Jalapeño Popper Pizza

Confession: I don't think I've ever even had a jalapeño popper!  I don't even know what they really taste like but I could not stop thinking about the idea of this pizza.  So mouth-watering, I had to make it.  Like over and over.  My husband's response to what kind of pizza we were having the other night when I made this was, "oh, that one again."  Yeah, that one again.  Don't get me wrong, he loved it too. The first two times I made it there was no chance of getting a picture so I had to make it again to make sure I got it just right and had a quick couple of seconds to snap some pics.

This pizza definitely isn't the hottest thing I've tasted, but just enough heat and smoke for my taste.  I used half pepper jack cheese and half smoked cheddar cheese (my fave).  Smoked cheddar (not the processed smoked cheese "product", but real cheese) might be hard to find in some areas, so using all pepper jack or using mozzarella or sharp cheddar would be a good substitute. Sometimes I like to add grilled chicken but it can get heavy. In that case, I would use parchment to roll the dough on and just slide that onto the pizza stone. I also brush the edges of the dough with some of the bacon fat and that's TOTALLY optional, but not really....just do it. 

Jalapeño Popper Pizza
3 oz. cream cheese, softened
1 cup shredded pepper jack cheese
1 cup shredded smoked cheddar cheese
4 slices bacon, cooked and crumbled
2 jalapeños, seeded and thinly sliced
a few thin slices of red onion

Prepare pizza dough as directed.  While dough is rising, cook bacon and set aside, reserving a couple tablespoons of the bacon grease.  Prepare the rest of the ingredients.

Preheat oven and pizza stone to 450 degrees. Stretch out pizza dough onto pizza peel dusted with flour or cornmeal. Brush bacon grease around the outer edges. Using either your fingers or a spatula, spread softened cream cheese over the dough, leaving about a 1-inch border where you brushed the bacon grease. Layer both cheeses, crumbled bacon, red onion and jalapeños.  Slide pizza onto baking stone and bake 8-10 minutes, or until lightly golden and cheese  is bubbly. 


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