Servings: 4 People
Equipment
- Cast Iron Skillet (for bacon)
Ingredients
- 1 ball pizza dough 12–14 inches
- 4 oz cream cheese softened
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon chopped
- 3 –4 fresh jalapeños sliced thin (seeds removed for less heat)
- 2 tbsp pickled jalapeños optional, for extra tang
- 2 tbsp green onions sliced
- 1 clove garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 500°F (260°C) with your pizza stone inside for at least 30 minutes.
- In a small bowl, mix softened cream cheese, sour cream, garlic, salt, and pepper until smooth.
- Roll out the pizza dough on a lightly floured surface to 12–14 inches.
- Transfer the dough onto a floured pizza peel or parchment paper.
- Brush the dough lightly with olive oil.
- Spread the cream cheese mixture evenly over the base as your pizza “sauce.”
- Sprinkle on half the mozzarella and cheddar cheese.
- Layer on sliced jalapeños and chopped bacon.
- Add the remaining cheese over the top.
- Slide the pizza onto the hot stone and bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.
- Remove from the oven, sprinkle with green onions, and let cool for 2 minutes before slicing.
- Slice, serve, and enjoy your Jalapeño Popper Pizza!
Notes
- For a spicier pizza, leave some seeds in the jalapeños.
- Try swapping bacon for chorizo for a smoky twist.
- If you don’t have fresh jalapeños, roasted poblano peppers also work beautifully.
Tried this recipe?Let us know how it was!
