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Jalapeño Popper Pizza

Jalapeño Popper Pizza

Jalapeño Popper Pizza combines creamy cheese, crispy bacon, and spicy jalapeños on a golden crust for the perfect balance of heat and flavor. This easy-to-make pizza is a delicious twist on the classic appetizer!
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Prep Time 25 minutes
Cook Time 15 minutes
Dough rest time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 large slices

Ingredients
  

  • Pizza dough enough for one 12-inch pizza
  • 8 oz cream cheese softened
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4-5 jalapeños sliced
  • 6 slices bacon cooked and crumbled
  • 2 cloves garlic minced
  • 1/4 cup ranch dressing
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: green onions for garnish

Instructions
 

  • Start by placing your pizza stone or heavy baking sheet in the oven and preheating to 450°F. This gives you that crucial bottom heat that makes for a crispy crust. If you’re using refrigerated dough, let it come to room temperature for about 30 minutes.
  • While the oven heats up, mix the softened cream cheese with half of the minced garlic, salt, and pepper until smooth. It should be easily spreadable – if it’s still too firm, let it sit out a bit longer.
  • Cook your bacon until it’s nice and crispy – you want it slightly crunchier than you’d normally eat it since it’ll soften slightly in the oven. Drain on paper towels and crumble into small pieces.
  • Slice your jalapeños into thin rings, about 1/8 inch thick. Remove the seeds and membranes if you want less heat.
  • Dust your work surface with flour and stretch your dough into a 12-inch circle. Don’t worry if it’s not perfect – rustic is good! The dough should be thin but without any transparent spots. If it keeps springing back, let it rest for 5 minutes and try again.
  • Mix the olive oil with the remaining minced garlic and brush this all over your stretched dough, going right to the edges. This creates a flavor barrier that helps prevent soggy crust.
  • Carefully spread the cream cheese mixture over the dough, leaving a 1/2-inch border for the crust. Layer on about 3/4 of your mozzarella and cheddar cheeses, then arrange the jalapeño slices evenly across the pizza. Sprinkle on the bacon pieces and finish with the remaining cheese.
  • Drizzle the ranch dressing over everything in a zigzag pattern – don’t go too heavy, you can always add more after baking.
  • Slide your pizza onto the preheated stone or baking sheet (a pizza peel or the back of another baking sheet works great for this). Bake for 15-18 minutes, or until the cheese is bubbly and spotted golden brown, and the crust is deep golden around the edges.
  • Let it rest for about 2 minutes before slicing – this helps the cheese set just enough so it doesn’t all slide off with your first bite. If you’re using them, sprinkle some chopped green onions on top.