Jalapeno Popper Pizza
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If you enjoy the creamy, spicy, and bacon-filled taste of jalapeño poppers, you’ll love them as a pizza! My Jalapeño Popper Pizza has everything you want in a homemade pie. The crust is crisp and chewy, topped with a thin layer of tomato sauce, plenty of melted mozzarella, smoky bacon, and fresh jalapeños filled with cream cheese. It’s rich and savory, with just enough heat.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- For the Pizza Dough
- For the Toppings
- In Photos: How To Make Jalapeño Popper Pizza
- More Pizza Recipes
Jalapeño popper pizza is a fun twist for pizza night. It has everything people love about jalapeño poppers, baked into a crisp, cheesy homemade pie that feels extra special.
It’s hearty, flavorful, and just indulgent enough. Serve it for dinner, at a party, or whenever you want something cozy with a little kick.
Here’s Why You’ll Love This Recipe
- It combines two comfort-food favorites into one amazing recipe.
- The homemade dough bakes up crisp on the outside and chewy in the middle.
- Cream cheese stuffed jalapeños add creamy richness and just the right kick.
- Bacon brings smoky, savory flavor to every bite.
- It might seem a bit gourmet, but it’s simple to make at home.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the Pizza Dough
Making your own dough might seem intimidating, but it’s so easy. This dough is soft, easy to work with, and has a hint of garlic for extra flavor.
Ingredients for the Dough
- Granulated sugar: Helps activate the yeast and gives the dough a great start.
- Warm water: Helps mix the dough and activates the yeast. Make sure the water is warm, not hot.
- Active dry yeast: Makes the crust rise and gives it a light texture. You can use instant yeast instead, but you may need to adjust the timing a bit.
- Bread flour: Gives the crust a chewy, sturdy texture. If you only have all-purpose flour, that works too.
- Extra-virgin olive oil: Adds tenderness and flavor to the dough.
- Kosher salt: Balances the flavor and strengthens the dough.
- Garlic powder: Adds a subtle savory flavor that goes well with the toppings.
For the Toppings
The toppings are what make this pizza stand out. Each ingredient adds something special.
Topping Ingredients
- Thick-cut bacon: Brings smoky, salty flavor and a hearty bite. Partially cooking it first keeps it from getting greasy on the pizza.
- Tomato sauce: A thin layer adds moisture and a tangy flavor without overpowering the jalapeño popper taste.
- Shredded mozzarella: Melts well and makes a classic cheesy base. Whole milk mozzarella gives an even richer result.
- Fresh jalapeño peppers: Add bright flavor and heat. Removing the seeds and ribs keeps the pizza tasty without making it too spicy.
- Cream cheese: The classic jalapeño popper filling. It becomes creamy and rich as the pizza bakes.
- Fresh mozzarella slices: Add extra richness and create melty spots on top.
In Photos: How To Make Jalapeño Popper Pizza
Step 1: Bloom the Yeast
Stir the sugar into the warm water in a large mixing bowl. Sprinkle the yeast over the top and let it sit until foamy.
This shows the yeast is active and ready to use.
Step 2: Mix and Knead the Dough
Stir in part of the flour, then add the olive oil, salt, and garlic powder. Continue adding flour until the dough forms a ball and pulls away from the bowl.
Knead until the dough is smooth, elastic, and stretchy. It should pass the windowpane test, which means a small piece can be stretched thin enough to let light through without tearing.
Step 3: Let It Rise
Place the dough in a lightly greased bowl and cover it with plastic wrap or a damp towel.
Let the dough rise in a warm spot until it doubles in size. This usually takes about an hour, but it might take longer if your kitchen is cool.
Step 4: Prep the Toppings
Partially cook the bacon until it is about halfway done, then let it cool and drain.
Cut the jalapeños in half lengthwise, then remove the seeds and ribs. Cut the cream cheese into small sticks so they fit into each pepper half.
Step 5: Shape and Assemble
Press or stretch the dough into a thin round.
Spread a thin layer of tomato sauce over the crust, leaving a border at the edge.
Add the shredded mozzarella to the pizza.
Then place the jalapeño halves cut side up. Fill each with cream cheese, add the bacon, and top with slices of fresh mozzarella.
Step 6: Bake
Bake the pizza in a very hot oven until the crust is browned and crisp on the bottom and the cheese is melted and bubbling.
Serve the pizza hot, while the cheese is stretchy and the jalapeños are tender.
Helpful Tips and Tricks
- Wait until the yeast gets foamy before continuing. This helps the dough rise well.
- Add the flour a little at a time, since humidity can change how much you need.
- Do not fully cook the bacon before baking. It will finish in the oven and stay crisp.
- Wear gloves when handling jalapeños if your skin is sensitive.
- Use a very hot oven so the crust gets crisp before the toppings overcook.
- Keep the sauce layer thin to prevent the pizza from getting soggy.
More Pizza Recipes
- Margherita Pizza Recipe
- Corn Pizza
- Barbecue Chicken Pizza
- Chicken Bacon Ranch Pizza
- Detroit-Style Pizza
- Philadelphia Tomato Pie Pizza
Jalapeno Popper Pizza
Ingredients
For the Pizza Dough
- 1 teaspoon (4 g) granulated sugar
- 3/4 cup (177.44 g) water, warm (approx. 105 degrees F)
- 1 teaspoon (3.11 g) dry active yeast, (or approx. 1/2 packet)
- 2 cups (250 g) bread flour*, (approx., you may need slightly more or less)
- 1 1/2 teaspoons (6 g) extra-virgin olive oil
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (0.75 g) garlic powder
For the Toppings
- 6 slices (132 g) thick-cut bacon
- 1/3 cup (81.67 g) tomato sauce
- 1 cup (112 g) shredded mozzarella, (I prefer whole milk mozzarella, but part-skim will work too)
- 6 (84 g) jalapeno peppers, fresh (stemmed, halved lengthwise, seeded, and ribs removed)
- 4 ounces (113.4 g) cream cheese, cold (cut into approx. 1/4-ounce batons)
- 4 ounces (113.4 g) fresh mozzarella slices
Instructions
To Make the Dough
- Place the sugar and warm water in a large mixing bowl and stir together to combine.
- Sprinkle the yeast on top and allow it to dissolve.
- When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 1 1/2 cups of the flour until incorporated.
- Stir in the olive oil, salt, and garlic powder.
- While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)
- Knead the dough until it passes the windowpane test** (approx. 10 minutes).
- Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel.
- Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).
- When the dough has grown to twice its original size, punch it down, knead it a few times, and stretch/press/roll it into a thin, wide circle.
- Layer with the toppings.
To Top the Pizza
- Partially cook the bacon (about half-done) in the oven, microwave, or on the stovetop.
- Set aside to drain and cool on paper towels.
- Preheat the oven to 500 degrees F.
- Spread a thin layer of tomato sauce over the unbaked crust, leaving a clean margin of about 1/2-inch around the edge.
- Sprinkle on the shredded mozzarella in an even layer.
- Layer on the fresh jalapeno peppers, cut side up.
- Tuck cream cheese into the peppers (if you have any extra, crumble it over the pizza).
- Chop the partially-cooked bacon into large chunks and layer it on the pizza,
- Top with slices of fresh mozzarella, and bake until crisp and browned on the bottom (approx. 9 to 15 minutes).
