Jalapeno Popper Pizza
Love jalapeno poppers? Then put this Jalapeno Popper Pizza on the menu! It's a tasty way to mix up Friday night pizza night!
Servings: 8 slices
Calories: 398kcal
Ingredients
For the Pizza
- 4 slices thick-cut bacon
- 16 oz. pizza dough homemade or store-bought
- 1 Tbsp cornmeal
- 4 oz. cream cheese softened
- 2 Tbsp grated Parmesan cheese
- 1½ cups shredded Monterey Jack cheese I used Cabot's Monterey Jack
- ½ cup shredded cheddar cheese I used Cabot's Seriously Sharp Cheddar
- 2 jalapeno peppers sliced (see note)
- ¼ cup sliced red onions
- ½ tsp minced garlic
For the Crust
- 1 Tbsp olive oil
- 1 tsp Italian seasonings
- ½ tsp kosher salt
- ¼ tsp garlic powder
Instructions
For the Pizza
- Preheat oven to 460°F.
- Using a large skillet, cook the bacon until crispy. Pat dry with paper towels and crumble into a bowl; set bacon aside.
- Working on a lightly-floured surface, roll pizza dough into a 16” circle. Lightly dust a piece of parchment paper with cornmeal; lay pizza dough on top.
- Spread softened cream cheese evenly on top of pizza dough, leaving a 1” circle around the edge of the pizza to form a crust.
- Top pizza with Parmesan, Monterey Jack, cheddar, jalapenos, onions, garlic and cooked bacon.
For the Crust
- Using a small bowl, combine the olive oil, Italian seasonings, salt and garlic powder. Brush this mixture around the outer 1” of the dough. (This will become the crust for the pizza.)
- Bake at 460°F for 12-13 minutes, or until pizza crust is golden brown in color.
Notes
For a spicier pizza, leave the seeds in the jalapenos. For a less spicy version, remove the seeds with a paring knife.
Nutrition
Calories: 398kcal | Carbohydrates: 30g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 891mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 3mg | Calcium: 245mg | Iron: 2mg
