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Jalapeno Popper Pizza
Author: Melissa Howell
Ingredients
For the Crust
  • 1 cup very warm not hot water
  • 2 tsp. yeast
  • 1 tsp. sugar
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. salt Coupons
  • 3 cups flour
  • Extra olive oil for greasing the pizza stone or pan
  • Cornmeal for dusting the stone or pan
For the Toppings
  • 4 slices cooked bacon crumbled or sliced (I use turkey bacon)
  • 2 jalapenos thinly sliced
  • 6 oz. cream cheese softened
  • 1 1/2 cups mozzarella cheese or more according to your preference
Instructions
For the Crust
  1. Add the sugar and yeast to the warm water and let proof for 5-10 minutes. It should look frothy.
  2. Add the olive oil and the salt.
  3. Add 2 cups of the flour and mix well.
  4. Add 1/2 cup more of the flour and mix well.
  5. Put the other 1/2 cup of flour on a large cutting board and knead into the dough. (You can also make the dough in a stand mixer, making sure to switch to the dough hook after mixing in the first two cups of flour)
  6. Cover and let rise in a bowl until doubled, about 45 minutes. If you are in a pinch for time, you can also just roll it out and use it right away.
  7. Once dough is risen, punch down.
  8. Lightly cover your pizza stone or pan with olive oil and then sprinkle corn flour over it. This will help the dough not to stick.
  9. Put all of the dough on the pizza stone and roll to the edges. If you roll it slightly over the edges, you can take the overlapping dough and lift it back onto the pan, making a higher crust edge.
  10. If desired, bake the crust for 10 minutes in a 350 degree oven.
For the Toppings
  1. Spread your softened cream cheese on your dough, leaving a little space at the edges.
  2. Sprinkle with the jalapenos and bacon.
  3. Top with the mozzarella cheese.

  4. Bake at 450-degrees oven for about 10-15 minutes, or until until crust is golden and cheese is melted and bubbly. Watch pizza carefully. Pay more attention to the appearance of the pizza than to the timer.