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:

  1. Mix together cream cheese, sour cream, and ranch seasoning mix until smooth. Set aside.

  2. Press pizza dough into a large rectangle on a parchment paper lined baking sheet.

  3. Spread cream cheese on top leaving 1/2 inch around the edges as a crust.

  4. Top with shredded cheese and then jalapenos and bacon.

  5. 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

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