(originally made 6/2012)
Jake and Tim spent Father's day at an amusement park, so I was free
to make whatever I wanted for lunch :) I had marked this to try
during last week's Challenge, but never got around to it.
I used my go-to crust, the Soft Garlic Breadstick
dough. My shallots were dried, so I let them soak for a little while
with the jalapenos and oil. I used the odds and ends of the cheese I
had on hand, which was a bag of Mexican blend and some sharp
cheddar. I brushed the crush with a little oil before baking.
Really enjoyed this one and definitely will be making it again. I
froze a few pieces to see how it will reheat, but it's pretty simple to
scale the recipe back on the days that one of the non-heat loving guys
are home and we do individual pies.
I've seen this around the internet in a few places, but the recipe I used came from here
* Exported from MasterCook *
Jalapeño Popper Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon -- chopped (I nuked mine and chopped with kitchen shears)
2 jalapeños -- sliced (used jarred)
1 shallot -- sliced (used Penzey's dried)
1/4 cup semolina or yellow cornmeal -- (used cornmeal)
1 ball Fail-Proof Pizza Dough -- (used TOH's Soft Garlic breadstick recipe)
6 ounces cream cheese -- softened
1 1/2 cups grated jalapeño monterey jack cheese -- (used mexiblend, cheddar)
Preheat the oven to 475 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
Heat a small skillet over medium high heat. Add the bacon and cook
until brown and crispy, about 6-8 minutes. Transfer to a paper
In a small bowl, combine the jalapeños and shallot with 1-2 teaspoons olive oil.
Working on a surface that has been sprinkled with semolina or cornmeal,
roll out the pizza dough into a 10-inch-diameter round. Transfer to
prepared baking sheet or pizza pan.
Spread the cream cheese evenly over the top, leaving a 1-inch border.
Top with jalapeño monterey jack, jalapenos, shallots and bacon.
Place into oven and bake for 15-20 minutes, or until the crust is crisp
and brown on the bottom and the cheese is melted on top.
Cut the pizza into wedges and serve immediately.