Extra cheesy thin crust jalapeño popper pizza with salty bacon crumbles! Your favorite appetizer in pizza form!
Course: Main Course
1/2Cwaterheated to 115°F
1tspactive dry yeast
1 1/4Call purpose flour
1 1/2Cwhole milk mozzarella
1/2Cmild cheddar cheese
4slicesbaconcooked and crumbled
Ground black pepper
Heat water to 115°F, combine with yeast and sugar. Allow to proof for 5-10 minutes.
In a large bowl or stand mixer, combine flour and salt. With mixer running on low, slowly add yeast mixture, followed by olive oil. Mix until a smooth ball forms. Knead by hand if necessary. Transfer to a lightly greased bowl, cover and allow to rise for 1 hour or until doubled in size.
Meanwhile, cook and crumble bacon. Drain on paper towels. Set aside.
Preheat oven to 425°F.
Lightly grease a baking sheet with olive oil. Shape dough to desired shape and size. Spread softened cream cheese over the dough. Sprinkle with optional Parmesan, mozzarella and cheddar cheese. Sprinkle with ground black pepper and cooked bacon crumbles. Lastly, arrange jalapeño slices over the top of the pizza.
Bake for 15-20 minutes or until desired crispness is reached.
Slice and serve immediately.
Recipe roughly serves 3-6, yields 1: 10-inch pizza
An original recipe from Baked by Rachel