jalapeño popper cheese pizza
DO NOT stick your finger near your nose right after touching a hot pepper.
Holy shit, it felt like flames erupted from my nostrils. YEE FUCKING HAW.
I have not baked a pizza since July 2024 and my 4 Cheese Peach Garlic Butter Pizza. Seriously. How could I go nearly a fucking year without whipping up my homemade dough and topping it with some obscenely fun ingredients? I adore pizzas and enjoy scaring up new combinations, so I really don’t know why I lapsed so deeply with my pies.
Pi Day would’ve been an apt time to pizza, but of course I missed Pi Day, too, because I’m a moron.
Making up for lost time, then, with Jalapeño Popper Cheese Pizza. An herbed ranch cream cheese spread lays the base for two kinds of cheese, slivers of peppers, and crumble of bacon (tofu or regular, you choose!) Fresh basil adds a kiss of green and freshness. Our pizza is finished in 30 minutes or less and boasts a buttload of flavor.
But, it’s easy, with minimal ingredients. My kinda summer supper.
Pop Goes the ‘Peño
I write this in every pizza post I do, but here it is again…I do have a go-to homemade dough, I just haven’t shared the how-to yet for absolutely no reason other than I don’t feel like it. So. Buy your favorite brand of dough, or follow a beloved recipe. Just make sure you’ve got a pound at your disposal to make two nicely sized pies.
Preheat the oven to 500 degrees, as early as possible before you start. 30 minutes of preheat is ideal, or longer, but do what you can with the time you have. Just ensure your oven is HOT.
First, mix up your herbed cream cheese. It’s ranch inspired and finger lick-worthy. Cream cheese, dried parsley, dill, garlic, onion, salt and pepper. Smoosh and flip the softened cheese as much as needed to infuse fairly evenly with herbs.
This would be a fabulous bagel spread, too, by the wizzle.
Grab your dough ball and divide into two. Working with one half, roll, punch, slap, twirl, etc. into a pizza shape. The crust should be pretty thin with a thicker perimeter. Set onto a baking sheet sprinkled with cornmeal.
Brush with a little bit of olive oil and stab holes into the center with a fork. Parbake for 5-6 minutes until lightly browned and set up somewhat. Parbaked dough holds toppings much more effectively.
Spread half of the herbed cream cheese onto the crust. The heat will soften the cheese quick, so don’t worry if it’s still a little stubborn at first. Sprinkle on some monterey jack and cheddar cheeses, then slices of jalapeño. Finally, crumble bacon overtop. I use tofu bacon (recipe in the Notes section of the recipe card) but feel free to use regular if you prefer.
Bake 8-10 minutes until gooey and golden. Repeat aforementioned steps with the second ball of dough. Slice both pies, throw on some fresh basil or cilantro, and dish it up, buttercup.
FYI, this pizza is slam banging cold. A couple slices and a side salad make for a wonderful work lunch, whether you opt to reheat the pizza or not. Or, prep a few for your pool parties in lieu of ordering delivery. Any leftovers freeze well for a couple months, well-sealed in a ziptop bag or tupperware. Emergency pizza is definitely a thing, ya’ll.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Summer of pizzas:
Spicy Sweet Pineapple Buffalo Cheddar Pizza
jalapeño popper cheese pizza
Ingredients
- 1 lb pizza dough, homemade or store bought
- 8 oz cream cheese, softened
- 1 1/2 tsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup monterey jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeño peppers, thinly slice
- 4 strips tofu or regular bacon
- fresh basil and/or cilantro, to serve
Instructions
- Preheat oven to 500 degrees. Sprinkle a large baking sheet with cornmeal.
- In a bowl, mix together the cream cheese, parsley, dill, garlic, onion, and a pinch of salt and pepper, until well combined.
- Divide your pizza dough in half. Working with one dough ball at a time, stretch, pinch, poke, prod, or roll into a roughly 10 inch circle. The dough should be fairly thin. Place onto the baking sheet and poke holes in the center. Brush with about 2 teaspoons olive oil. Bake 5 minutes until the crust is lightly golden.
- Spread half of the herbed cream cheese on the dough. Sprinkle with half of both cheeses, then half the jalapeño slices. Crumble two of the bacon strips overtop. Bake 8-10 minutes until melty and ooey gooey.
- Repeat steps with the second ball of dough. Slice, garnish with fresh basil, and serve!
Leave a Reply