I’ve never been a fan of peppers. In fact, when I was a kid I refused to eat them because I thought they tasted like dirt. Mom tried everything – stuffed peppers, sausage and peppers, the little roasted red peppers…nothing worked.
The fact was, I had lumped all peppers into the “tastes like dirt” green bell pepper category, and automatically said “I hate peppers” about any pepper that came my way. I successfully avoided them for years. With laser guided missile accuracy, I could pick out the tiniest piece of pepper lurking in my food.
Fast forward to the early 90’s when sport’s bars were getting really popular. Sure they’ve always been around, but they were cropping up everywhere, boasting bigger screens and better food. That’s how I was first introduced to the Sport’s bar staple menu item – the Jalapeño Popper. My friend’s loved them….everyone loved them, and insisted I would too. But they were PEPPERS. Fried or bacon-wrapped and filled with cream cheese – I don’t care, STILL. A. PEPPER. I’ll pass, thanks.
I don’t remember exactly when I finally gave in and tried my first one. Maybe it was after the Bills lost the Super Bowl by one point, and it seemed more reasonable and less destructive than throwing a bar stool. What I do remember is that from the first one, I was hooked. This was a pepper?! Sure, it took bacon, cream cheese and a zillion calories to get me to eat it, but it’s still a pepper – and it was AWESOME.
“Look Mom, I’m eating vegetables!”
Fortunately for me, my wife Mellissa loves them too, and since she’s already created a Jalapeno Popper Soup, Jalapeno Popper Frittata, and Jalapeno Popper Meatballs, it it was only natural for her to translate the famed popper into a wood fired pizza somehow.
And so finally we give you – the Jalapeño Popper Pizza. It’s one of the most popular pizzas we make – guaranteed to pull any crushed fan out of depression after a soul-sucking loss. Or to trick a picky eater into trying peppers – trust me, I know!
Note: We usually put chopped bacon on this pizza, but forgot to prep some the day we took these photos. If you’re a vegetarian leave it off, but otherwise we highly recommend loading this pie with bacon!
- 1 ball of proofed pizza dough
- 4 oz cream cheese, softened
- 2 Tbsp salsa verde (tomatillo salsa)
- 1/4 cup sharp cheddar, shredded
- 1/4 cup thinly sliced fresh jalapeno peppers
- 1 1/2 cup Colby Jack cheese, shredded
- 1/4 cup cooked bacon, chopped (optional but highly recommended)
- Combine the cream cheese, salsa, and shredded cheddar in a small microwave safe bowl. Microwave it on high for 1 minute. Stir until smooth. Spread the mixture carefully out onto your 10" pressed out dough. Top with sliced jalapenos and bacon (if using.) Sprinkle the shredded Colby Jack cheese evenly onto the pizza. Bake in your wood fired oven for 1 and a half to 2 minutes. Alternatively you can bake it in your home oven at 500 degrees (F) for 8 - 10 minutes.
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Thalia @ butter and brioche says
I love jalapeno’s.. so this pizza is ideal for me! It looks so delicious and I bet it tastes even better. Wish I had a wood fired oven to make it though!
Anu says
Wow! This Jalapeno Popper Pizza looks super awesome! 🙂
Matthew Sevigny says
Glad to hear that Anu, and thanks for visiting!
Erica says
Drooooooool. Gosh this looks amazing. Pinned!
Matthew Sevigny says
Thank you very much Erica! *Tactfully hands you a napkin*
Melissa @ Bits of Umami says
As a kid I wouldn’t eat pizza unless I had a side of fresh jalapenos to put on top of it haha. Yeah… my parents thought I was crazy. This takes my jalapeno addiction to a whole new level. Can’t wait to try this. Pinned!
Matthew Sevigny says
Melissa, we are happy to provide another vehicle for your love of jalapenos!
novamommy says
This pizza looks amazingly delicious! Cream cheese and jalapenos are two of my favorite cooking ingredients.
Sarah says
What’s the temperature of your wood fire? Also, is this spicey, and can the weak take it?? Excited to try it!
Matthew Sevigny says
In general, we baked at temps between 600-900 degrees F depending on what kind of pizza it was. This style of pizza and the toppings were usually in the 650-750 range at the most, because of all the moisture. A simple style Neapolitan pizza, hot and fast is the way to go.
As for the heat level of the pizza itself, that’s dependent on the peppers, how much you choose to use, and the individual. If you’re making it for someone that doesn’t like a lot of heat, then simply cut back on how much jalapeño you add and serve some on the side for those that want more heat.
Jill baker says
Took this to a bronco game and no one cared that the Broncos were even playing. It was a super hit! Can’t wait to make it again, but I don’t like canned pizza dough. Need a good dough.
Matthew Sevigny says
Jill, check the site for our dough recipe.