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.

Prep Time40

Cook Time1

Total Time1 40

Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: jalapeno popper pizza, jalapeno popper pizza recipe

Servings: slices

Calories: 442kcal

Ingredients

For the Pizza Dough

1 teaspoon granulated sugar
¾ cup water warm (approx. 105 degrees F)
1 teaspoon dry active yeast (or approx. ½ packet)
2 cups bread flour* (approx., you may need slightly more or less)
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon garlic powder

For the Toppings

6 slices thick-cut bacon
⅓ cup tomato sauce
1 cup shredded mozzarella (I prefer whole milk mozzarella, but part-skim will work too)
6 jalapeno peppers fresh (stemmed, halved lengthwise, seeded, and ribs removed)
4 ounces cream cheese cold (cut into approx. ¼-ounce batons)
4 ounces fresh mozzarella slices

US Customary - Metric

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 ½ 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 ½-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).

Notes

For more info on the crust, click here: Pizza Dough Recipe.

*All-purpose flour may be substituted.

**Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see the light passing through, just like a windowpane.

Nutrition