Monday, September 30, 2013

Jalapeno Popper Pizza

(originally made 6/2012)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
--------  ------------  --------------------------------
                        Olive oil
  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 towel-lined plate.
    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.


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