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.
Don’t forget to enter our January Blackstone 1575 Outdoor Oven Giveaway for your chance to win this awesome prize!