Print Recipe

Jalapeño Popper Pizza

Extra cheesy thin crust jalapeño popper pizza with salty bacon crumbles! Your favorite appetizer in pizza form!
Prep Time1 hr 15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Course: Main Course
Servings: 3 plus



  • 1/2 C water heated to 115°F
  • 1 tsp active dry yeast
  • 1/4 tsp granulated sugar
  • 1 1/4 C all purpose flour
  • 3/4 tsp salt
  • 1 Tb olive oil


  • 3-4 oz cream cheese softened
  • 2 Tb Parmesan cheese optional
  • 1 1/2 C whole milk mozzarella
  • 1/2 C mild cheddar cheese
  • 4 slices bacon cooked and crumbled
  • 2-3 jalapeños sliced
  • 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