How to Make Amazing Jalapeño Popper Pizza

How to make amazing jalapeño popper pizza

How to Make Amazing Jalapeño Popper Pizza

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My daughter in law Crystal, turned me onto Jalapeño Poppers when we did Keto together last year.  I was surprised that they weren’t too spicy but did have a little kick and the creaminess and bacon had me hooked.  This Amazing Jalapeño Popper Pizza gives an additional kick with the chopped chili’s added to the creamy base.  Don’t forget to make my amazing pizza dough to start the process.  

Check out my blog posts for other pizzas I’ve made

You’ll have to try some of the other pizza recipes I’ve posted over the past few weeks like Chicken Bacon Pesto Calzone (still a pizza), Loaded Baked Potato, Pear and Sweet Bacon, Philly Cheesesteak and a few others as well.  I will have another few coming in the next week, so stay tuned!

This Jalapeño Popper Pizza was made from a heel of dough I had stored in a zippered bag in the fridge for a few days and so I made it into a flatbread pizza, instead of the traditional round one.   It’s really fun to make 3-4 smaller flatbread type pizza’s for a pizza night so you can try them all.  Making the dough and storing the leftovers in the fridge makes it really fast, usually about 20 minutes to make a pizza from scratch.  Usually a week is the most I would store it for.  Toss it with a bit of flour so it’s not as sticky.  

Pizza Stone vs Pizza Pan

I know in each pizza recipe I’ve done I give you directions for both pizza stones and a pizza pan.  About 10 years ago pizza stones became really popular with  most mom’s getting them as gifts and many really didn’t take to using them.  So they’ve sat unused in many cupboards for years.  I was given a couple for presents and used them on and off for a few years.  I have resurrected mine and  love it so much.  You can also use them for cooking artisan breads, FYI!  

As I get a craving for pizza, I set the oven for 550° and pop in my stone.  Then I set out gathering the ingredients for my creation.  I prefer it over a pizza pan because the cooking is more even and the stone also bakes some of the wetness out of the pizza (especially Hawaiian style with pineapple and peppers on it) That initial blast of heat also causes the crust to puff up nicely.  As I’ve said earlier in this post, I make a batch of dough and keep the leftovers in the fridge for about a week, giving it a chewier quality.  If I forget about it and have to throw it out no big deal.  The ingredients for dough are very inexpensive.

I also have a few pizza pans as well and when I’m making a number of pizzas I will use both.  I also like that my pizza stone can be used with my barbecue, giving me another option for ovens and keeps my kitchen cooler in the summer.  I think my next investment will be a basic pizza oven as they heat up quickly to 800+° so the cooking process is really fast.

 Ingredients:

  • Pizza Dough (try this amazing dough, you’ll love it)
  • 4 oz of Cream cheese
  • 1/2  small can of green chopped chilis (You can also use salsa verde if you have it)
  • 2 Jalapeño’s sliced (or you can use sliced ones in a jar)
  • 8 Slices of bacon, chopped and fried crisp
  • 1/2 cup shredded Cheddar Cheese
  • 1/2 Cup shredded Pepper Jack Cheese
  • Freshly ground Pepper
  • Parchment Paper
  • Pizza Stone or Pizza Pan

Directions:

  • Preheat oven to 550° if using a pizza stone, 430° if using a pizza pan
  • Take a knob of pizza dough.  Roll onto parchment paper (if using a pizza stone) or onto a lightly oiled counter if using a pizza pan.  Transfer it to your pizza pan and push to the edges, rolling it if you want
  • In a small bowl place chilis ( or salsa verde) 1/4 cup cheddar cheese and cream cheese.  Microwave for 30 seconds on high.  Stir ingredients to mix well.  Sprinkle liberally with fresh ground pepper.  Spread over pizza crust (don’t look too closely at the ingredients in this picture or you’ll notice I forgot the chili’s, oh brother)
  • Slice Jalapeño peppers and scatter them over the cream cheese layer
  • Scatter the rest of the Cheddar cheese and PepperJack Cheese over the peppers
  • Sprinkle cooked bacon over the cheese layer
  • Slide onto pizza stone and cook for 8-10 minutes.  If using a pizza pan, cook for 15-18 minutes.

Yum.  Seriously, doesn’t this look so good?  It was:)

Slice and take some pictures and eat.  I have become a ranch dipper pizza eater, so that’s in the dish beside the pizza.

I hope you loved this post as much as I did and you’re drooling to try this one.  Send me a picture when you do.  If you liked this post please like and pin!

Enjoy,

Cheryl

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How to make Jalapeno Popper Pizza

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I love to do anything creative and enjoy learning new things. Once I know how, I also love to teach it to others. Homemade by Cheryl, teaching homemade one project at a time! Have fun learning!

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