Recipe by What's for dinner, mom?
"All the goodness of jalapeno poppers in a pizza topping."
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bacon, cut into 1-inch pieces
ground black pepper
1 (8 ounce) package
reduced-fat cream cheese, cut into cubes
prepared 16-inch pizza dough pastry
shredded mozzarella cheese, or more to taste
shredded reduced-fat Cheddar cheese
jalapeno peppers, sliced into thin rings
dried parsley flakes
This is my original review on this recipe before it was published and I have since made it at least a dozen times: "This might be the best 'specialty' pizza I've ever had in my life....and I can't believe it came from home. My daughter even said I could make money on this and she made it clear that this will be a new 'regular' around here!! I used a pre-made Boboli crust for ease, but we are extra excited to try this on a homemade crust next time. I followed the recipe exactly. No adjustments needed:)" We LOVE it!!!
We were really excited about trying this recipe. I followed the recipe with one adjustment. The recipe says to saute the onion in the bacon drippings without mentioning draining. I drained the majority of the drippings away, leaving just enough to skim coat the skillet. Even with that I wish I had drained more and I do think if I were a beginning cook that I might not have known to do that. There was something about the mixture of seasonings that didn't work for us, but we couldn't figure out if it was too much of one or not enough of another. The main criticism we had was too much cheese. It seemed to overwhelm the other ingredients so you had heat and you had cheese while other flavors faded into the backdrop. We like the idea of this enough to keep playing with it but as written, for us, it was OK.
I made this for Recipe Group. Of course I tweaked (= I used red onion, turkey bacon, and two 4 oz cans of diced jalapeños. I had pre-cooked my bacon, so I used olive oil and butter to sauté the onion and garlic. Then I added the chopped, cooked bacon and the jalapeños, before stirring in the spices and cream cheese. I made a 2 ingredient pizza crust =D and, following Molly's lead, and stuffed it with string cheese, split in half lengthwise. I spread the cream cheese mixture on the crust, then sprinkled the cheeses and parsley over the top. All my tweaks worked fine, and it looked prettier than I expected (= But it set my mouth on fire! Yow! Next time I will use 1/2-1 can of jalapeños! One last, bizarre sounding tweak: after a couple bites, I spread a thin layer of strawberry jelly on the pizza [that's what I put on jalapeño poppers and the jalapeño popper grilled cheese].
As the submitter of this recipe I want to clarify that PREPARED PIZZA DOUGH PASTRY is raw dough you buy at your grocery store. You can use pre baked crust such as Boboli but watch your bake time. Be sure to also use the large, 16 inch size, prepared crust. If you can only find the smaller size then divide the topping between two pizza crusts.
Delicious! I followed the recipe exactly, and made a jelly-roll sized rectangle pizza out of it, and had a little "sauce" left over. I can't handle too much heat, so I soaked the jalapeno rings in cool water for about 1/2 an hour (I had read somewhere that that tames the heat). They were perfect as appetizer squares!!!
I made two different pizza's for the SuperBowl this year with this being one of them and it was a huge hit. I made exactly as written and would not change a thing. The onions sauteed in the bacon drippings gave it such a nice smokey flavor. I was rushed and didn't take the time to take the seeds out of the peppers as I normally would have but the cheese and sour cream tamed it down enough that I didn't really need to. This was delish! The boys at the party devoured this before I was even able to take a picture which means I will just have to make it again soon :) Thank you for sharing Jan. I miss seeing you and some of the others around these parts. I plan on "popping" in more often.
This was the BEST jalapeno popper pizza recipe that I have ever made or tried! I used *Sherri*'s personal recipe 'Basic Pizza Dough' for the crust, and stuffed the crust w/ mozzarella for extra cheesy goodness. This was so good that hubby already said that I have to make this for him to take to the guys at work. I seriously think that I 'sauce' would even be great just as a dip for pita chips, mmmm. I will be using this recipe again and again~YUM! Thanks for sharing another winner, Jan! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Jan's Jalapeno Popper Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
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