Jalapeño Popper Pizza

Saying Jalapeño Popper Pizza three times almost becomes a tongue twister! OK, so I went there. Yes, I turned the jalapeño popper into a pizza because I was craving some jalapeño poppers but really did not want to core out a handful of jalapeno peppers, stuff them, coat them, and fry them. Sure, I have made jalapeño poppers before, along with some jalapeño popper dips, as well as stuffed jalapeños, but gosh darnnit, I wanted to make a pizza, and so I did.

Jalapeño Popper Pizza

I do love jalapeño poppers, but they do require a bit of time to make, at least in my opinion and as I was already making pizza dough, I decided to take what I love about the poppers and turn that into a pizza, and whoa was it ever good. It had everything you wanted in a popper, but in slice.

Let’s get started.

Ingredients for the Pizza Dough (makes 3 pizzas):

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Ingredients for the Pizza (makes one pizza):

  • 1/3 of the pizza dough, shaped into your desired circumference and thickness
  • 6 oz cream cheese, room temperature
  • 2 whole jalapeño peppers, roasted, skins peeled and discarded, sliced
  • 1/2 cup of shredded cheddar cheese
  • 1 cup of shredded mozzarella cheese
  • pizza stone (optional)

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 degrees with the pizza stone inside.

How to make a Jalapeño Popper Pizza

Place the shaped pizza dough onto the preheated pizza stone, and bake for about 10 minutes. Remove from the oven, then smear on the cream cheese. Top with the cheddar cheese, the mozzarella cheese, then arrange the sliced jalapeño peppers.

Jalapeño Popper Pizza

Place back into the oven for an additional 15 minutes or until the crust is nice and golden and the cheese is fully melted.

Remove and let cool for about 5 minutes before slicing into it, then dig in.

When you first bite into it, you get that surprise from the cream cheese base, and it has that richness to it, but when you get that paired with the roasted jalapeño peppers, well, then it all comes together. This is a real treat, and one slice will do you just fine. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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