Jalapeno Popper Pizza
A little pizza twist on an appetizer favorite. Last time I made a recipe with jalapenos I was sad for days because the residue transferred from my hands to my soft contact lenses. Make sure to wear gloves while handling the jalapenos it will save your nose and eyes later!
Other Pizza Wednesday recipes: Beet Green Pesto Pizza with Roasted Beets and Goat Cheese; Roasted Vegetable Wrap Pizza; Eggplant Parmesan Pizza with Crispy Capers; Lemon Dandelion Green Pizza; Mushroom & Asparagus Pizza; Veggie Cheese Stromboli; and Butternut Squash and Kale Pizza.
Adapted from Damn Delicious.
-4 slices soy bacon, cooked and chopped
-2 jalapeños, sliced
-1 shallot, sliced
-1 refrigerated pizza crust
-6 ounces neufchatel cheese, softened
-1 1/2 cups grated jalapeño monterey jack cheese
Preheat oven to 350 degrees and lightly coat a baking sheet with cooking spray. Stretch the pizza crust to fit the pan.
Spread the neufchatel cheese over the crust leaving an edge for the outer crust. Top with the jalapeño monterey jack cheese.
In a small bowl, combine the jalapeños and shallot with 1-2 teaspoons olive oil. And then top the pizza with the jalapeños, shallots and soy bacon.
Bake the pizza for 15-20 minutes, or until the crust is crisp and brown on the bottom and the cheese is melted on top.
This pizza was incredibly good -- we ended up polishing off the entire thing for dinner and then I was disappointed because I had wanted to bring some to work. The neufchatel cheese was a really nice substitute for sauce and all of the flavors worked nicely together. The jalapeños were tamed by the neufchatel and even through the monterey jack cheese included jalapeños it was just the right amount of heat. Not too much or too little.
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