Jalapeno Popper Pizza
Thin crust pizza topped with a ranch cream cheese and all the jalapeno popper fixings!
Hello, hello! Today I am sharing a pizza recipe that is a slightly different version of jalapeno popper pizza than I’ve made before. Instead of an oil-based or tomato-based sauce, this one uses a cream cheese base made more spreadable with a bit of sour cream and flavor added with some ranch seasoning mix. Then you top it with all the jalapeno popper goodies - cheddar, jalapeno, and bacon! I used a thinner crust for this and I definitely liked that but would love to try it with a thicker crust as well.
What You Need:
1 pizza dough (15 oz.)
8 oz. cream cheese, room temperature
1/3 cup sour cream
1 oz. packet of dry Ranch seasoning mix
1 1/2 to 2 cups shredded sharp cheddar or mozzarella cheese
1 cup sliced fresh jalapenos or jarred jalapenos
4 slices bacon, cooked and crumbled
Directions:
Mix together cream cheese, sour cream, and ranch seasoning mix until smooth. Set aside.
Press pizza dough into a large rectangle on a parchment paper lined baking sheet.
Spread cream cheese on top leaving 1/2 inch around the edges as a crust.
Top with shredded cheese and then jalapenos and bacon.
Bake in a preheated 400 degree oven for 25 minutes or until crust is golden brown and cheese has melted.
Recipe slightly adapted from Cookies & Cups