Jalapeno Popper Tortilla Pizzas Recipes

JALAPENO POPPER PIZZA

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• Mix the cream cheese, sour cream and ranch seasoning together until smooth. Side aside.
• Press the pizza dough into a large rectangle on the parchment paper, about 1/4- inch thick.
• Spread the cream cheese mixture on top of the dough leaving 1/2- inch at the edge as the crust.
• Sprinkle the grated cheese evenly on top of the cream cheese layer. Place the jalapeños evenly on top of the grated cheese.
• Bake the pizza for 25 minutes until the dough is golden brown and the cheese is melted.
• Serve immediately.

PIZZA WITH JALAPENO POPPER CRUST

Steps:

• Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal.
• Mix the cream cheese, 1/2 cup pepper jack and 1/4 teaspoon salt in a medium bowl until combined.
• Stretch the dough almost to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spoon the cream cheese mixture in a thin border around the edge of the dough, about 1/2 inch from the edge. Fold the edge of the dough over the cream cheese mixture and pinch to seal.
• Put the pan on the hot stone and bake until the crust is lightly golden, 5 to 8 minutes. Remove from the oven, spread the sauce in the middle and top with the mozzarella and the remaining 1/2 cup pepper jack. Brush the crust with olive oil and top with the jalapeno slices. Bake until the crust is browned and crisp and the cheese is bubbling, 8 to 12 more minutes.

JALAPEñO POPPER PIZZA

Steps:

• Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a small bowl, combine olive oil, jalapeño, red chili pepper and shallot; set aside. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Spread cream cheese evenly over the top, leaving a 1-inch border. Top with bacon, jalapeño mixture and cheese. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese has melted. Serve immediately.

JALAPENO POPPER PIZZAS-PAMPERED CHEF

Steps:

• Preheat the oven to 425 degrees.
• Open the crust. DO NOT UNROLL. Place the pizza dough on a lightly floured cutting board.
• Gently roll the log shape into a thinner cylinder measuring aprox. 11 1/2 inches.
• Using a sawing motion, cut the dough into 24 pieces.
• Place on a baking pan; press the dough pieces slightly (helps prevent them from rising too much).
• Bake 11-13 minutes until golden brown.
• Fry the bacon & remove once cooked.
• Using 1 tsp bacon drippings, saute the red pepper & jalapenos until tender.
• Combine cream cheese, 1/2 cup cheddar cheese, sauteed peppers & bacon; mix well.
• Divide evenly over the crusts.
• Combine remaining cheese w/ corn chips.
• Sprinkle on top.
• Bake 4-6 minutes until cheese is melted.

PIZZA WITH JALAPENO POPPER CRUST

Steps:

• Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425° for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal.
• Mix the cream cheese, ½ cup pepper jack and ¼ teaspoon salt in a medium bowluntil combined.
• Stretch the dough almost to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spoon the cream cheese mixture in a thin border around the edge of the dough, about ½ inch from the edge. Fold the edge of the dough over the cream cheese mixture and pinch to seal.
• Put the pan on the hot stone and bake until the crust is lightly golden, 5 to 8 minutes. Remove from the oven, spread the sauce in the middle and top with the mozzarella and the remaining ½ cup pepper jack. Brush the crust with olive oil and top with the jalapeno slices. Bake until the crust is browned and crisp and the cheese is bubbling, 8 to 12 more minutes.

JAN'S JALAPENO POPPER PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
• Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
• Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
• Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

JALAPENO POPPER PIZZA

Steps:

• Preheat the oven to 475 degrees. Lightly coat baking sheet or pizza pan with olive oil or cookng spray.
• Heat small skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Note: Can cook bacon slices whole and then crumble.).
• In small bowl, combine jalapenos and shallot with 1-2 teaspoons olive oil.
• Roll out pizza dough into a 10-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Bake the crust 5-8 minutes then remove from oven.
• Spread the cream cheese evenly over top of pizza crust, leaving a 1-inch border. Top with monterey jack, jalapenos, shallots and bacon.
• Bake for 15-20 minutes, or until the crust is crisp and brown on the bottom and the cheese is melted on top.