Jalapeno Popper Pizza Recipe

Ash Tyrrell

Jalapeno Popper Pizza Recipe

I have to admit, I was a little skeptical about using cream cheese as a pizza sauce, but my love for jalapeno poppers won out. After pulling this creation from the oven, I can confidently say it’s one of the best homemade pizzas I have ever made.

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Prep Time 15

Cook Time 25

Ingredients Method Notes

Ingredients

4 slices thick-cut bacon: The smoky salty flavor is essential. Cooking it until crispy beforehand prevents the pizza from becoming greasy.
16 oz. pizza dough: You can use either homemade or a quality store-bought dough. Allow it to come to room temperature for easier handling.
1 tbsp cornmeal: This is a professional trick! Dusting your parchment paper with cornmeal gives the bottom of the crust a fantastic slightly crunchy texture.
4 oz. cream cheese softened: This is the secret "sauce." Make sure it's fully softened to spread easily without tearing the dough. Don't use a full block; it will be overwhelming.
2 tbsp grated Parmesan cheese: Freshly grated Parmesan melts better and offers a sharper nuttier flavor than pre-shredded versions.
1 ½ cups shredded Monterey Jack cheese: I recommend shredding your own from a block. It’s free of anti-caking agents and melts into a smoother creamier layer.
½ cup shredded sharp cheddar cheese: The sharpness cuts through the creaminess of the other cheeses adding a great flavor dimension.
2 jalapeno peppers sliced: This is where you control the heat. For a milder flavor, remove the seeds and ribs. For more of a kick, leave them in.
¼ cup sliced red onions: These add a touch of sweetness and a slight bite that complements the other toppings.
½ tsp minced garlic: Freshly minced garlic provides a much better flavor than garlic powder for the topping.
1 tbsp olive oil: This is the base for the crust seasoning helping it turn golden and crispy.
1 tsp Italian seasonings: A pre-made blend is fine or you can make your own with dried oregano, basil, and thyme.
½ tsp kosher salt: Kosher salt has larger flakes that distribute more evenly than table salt.
¼ tsp garlic powder: This adds a final layer of savory flavor directly onto the crust.

Method

First, preheat your oven to 460°F. While the oven heats up, cook the bacon slices in a large skillet until they are nice and crispy. Transfer them to a paper towel-lined plate to drain off excess grease, then crumble the bacon into a bowl and set it aside. On a lightly floured surface, roll your pizza dough into a 16-inch circle.
Lightly dust a sheet of parchment paper with cornmeal and place your rolled-out dough on top. Spread the softened cream cheese evenly across the dough, leaving a one-inch border around the edge for the crust. Now, it’s time to layer on the flavor: sprinkle the Parmesan, Monterey Jack, and sharp cheddar cheeses over the cream cheese base, followed by the sliced jalapenos, red onions, minced garlic, and the crumbled bacon.
In a small bowl, whisk together the olive oil, Italian seasonings, kosher salt, and garlic powder. Using a pastry brush, apply this mixture evenly around the one-inch border of the dough. This step creates a seasoned, flavorful crust that’s just as delicious as the rest of the pizza. Carefully slide the parchment paper with the pizza onto a baking sheet and bake for 12-13 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

I found that letting the pizza dough rest at room temperature for about 30 minutes before rolling makes it much more pliable and less likely to shrink back.
For an extra layer of flavor, I like to mix a little bit of the minced garlic directly into the softened cream cheese before spreading it on the dough.
Don't be afraid to adjust the heat. I tried it once with three jalapenos instead of two, and for my taste, it was perfect. You can also use a mix of seeded and unseeded slices to get a more complex heat level.
To get a really crispy crust, I highly recommend using a pizza stone if you have one. Just be sure to preheat it in the oven for at least 30 minutes before baking the pizza on it.