Jan's Jalapeno Popper Pizza

Jan's Jalapeno Popper Pizza

29
What's for dinner, mom? 331

"All the goodness of jalapeno poppers in a pizza topping."

Ingredients 1 h {{adjustedServings}} servings 293 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
  3. Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
  4. Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
  5. Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.
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Footnotes

  • Cook's Notes:
  • Sometimes I make a batch of this, load it into a gallon bag, snip off a corner, and pipe around the edge of the crust. I then fold the outer edge of dough over the mixture, towards the inside of the pie and seal: stuffed crust!
  • This is also fantastic cooked outdoors on a grill!
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Reviews 29

  1. 34 Ratings

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Jayelle
2/17/2014

This is my original review on this recipe before it was published and I have since made it at least a dozen times: "This might be the best 'specialty' pizza I've ever had in my life....and I can't believe it came from home. My daughter even said I could make money on this and she made it clear that this will be a new 'regular' around here!! I used a pre-made Boboli crust for ease, but we are extra excited to try this on a homemade crust next time. I followed the recipe exactly. No adjustments needed:)" We LOVE it!!!

gammaray (=
2/1/2014

I made this for Recipe Group. Of course I tweaked (= I used red onion, turkey bacon, and two 4 oz cans of diced jalapeños. I had pre-cooked my bacon, so I used olive oil and butter to sauté the onion and garlic. Then I added the chopped, cooked bacon and the jalapeños, before stirring in the spices and cream cheese. I made a 2 ingredient pizza crust =D and, following Molly's lead, and stuffed it with string cheese, split in half lengthwise. I spread the cream cheese mixture on the crust, then sprinkled the cheeses and parsley over the top. All my tweaks worked fine, and it looked prettier than I expected (= But it set my mouth on fire! Yow! Next time I will use 1/2-1 can of jalapeños! One last, bizarre sounding tweak: after a couple bites, I spread a thin layer of strawberry jelly on the pizza [that's what I put on jalapeño poppers and the jalapeño popper grilled cheese].

Dutchgirl
1/27/2014

We were really excited about trying this recipe. I followed the recipe with one adjustment. The recipe says to saute the onion in the bacon drippings without mentioning draining. I drained the majority of the drippings away, leaving just enough to skim coat the skillet. Even with that I wish I had drained more and I do think if I were a beginning cook that I might not have known to do that. There was something about the mixture of seasonings that didn't work for us, but we couldn't figure out if it was too much of one or not enough of another. The main criticism we had was too much cheese. It seemed to overwhelm the other ingredients so you had heat and you had cheese while other flavors faded into the backdrop. We like the idea of this enough to keep playing with it but as written, for us, it was OK.