Jalapeño Popper Pizza
I absolutely love this pizza, except for one small minor detail. It is hotter than hot. It is burn your mouth, lips and tongue hot. It makes your nose run like crazy and warms your entire body. It just might even make you sweat a bit.
Okay, well, that might be a bit more than a minor detail, however, it is any easy fix. The original recipe called for fresh jalapeños, so that is what I used and I left the seeds and membranes in, but taking out the seeds and membranes, after you slice them, will reduce the heat. Also you could use pickled jalapeños, which do not have as much heat as a fresh jalapeño.
With just a minor change this pizza will be perfect!
Jalapeños Popper Pizza
1 teaspoon olive oil
4 slices turkey bacon, cooked and crumbled
2 fresh jalapeños, sliced and seeds and membranes removed OR about 16 pickled jalapeño slices
1/4 cup cornmeal
1 ball pizza dough
6 ounces cream cheese, softened
1 1/2 cups shredded monterey jack cheese
Preheat oven to 475º F.
In a small bowl combine the fresh jalapeños with olive oil, skip this step if using pickled jalapeños.
Sprinkle a clean work surface with cornmeal and roll out the dough into approximately a thin 10 inch round pizza. Transfer pizza dough onto a baking sheet, pizza pan or pizza wheel (if using a pizza stone).
Spread the softened cream cheese onto the pizza dough, leaving about a 1 inch border. Top with shredded monterey jack cheese, jalapeños and bacon. Bake for 15-20 minutes or until the crust is crispy and the cheese is melted.
Total Fat: 32.9g
Total Carbs: 32g
Dietary Fiber: 1.1g
Vitamin A: 14%
Vitamin C: 18%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.