Monday, March 17, 2014
This pizza was more for me than my husband, who is a traditionalist when it comes to pizza. I actually prefer pizzas that are anything but traditional. This pizza has cream cheese instead of sauce and it was full of flavor! Darn tasty!
JALAPENO POPPER PIZZA
FOR THE DOUGH:
1 package highly active yeast
1 1/4 C warm water (110 to 115 degres)
2 T olive oil
3 1/4 C flour
1 teaspoon sugar
1 teaspoon salt
FOR THE PIZZA:
1 lb bacon
Jalapeno slices (the kind from a jar)
1/4 C red onion, sliced
1 1/2 C shredded Monterrey Jack cheese
1/2 C shredded Cheddar cheese
8 ounces cream cheese
1/4 C shredded Parmesan cheese
1 T garlic powder
1/4 C butter, melted
For the dough, mix the water, yeast, and sugar in the bowl of a stand mixer. Let sit about five minutes until frothy. Add in the flour, salt and olive oil. Beat with a dough hook until it forms a ball. Put the ball in a large greased bowl and cover. Let it sit for about an hour to rise.
Cut the bacon into little strips and cook in a skillet. Slightly undercook the bacon since it will cook more on top of the pizza.
Beat the cream cheese, Cheddar cheese, Parmesan cheese and garlic powder together either with a mixer or in a food processor.
After the hour, on a floured board, roll the dough out to almost the size of the stone or sheet pan you're going to cook the pizza on. Transfer the dough to the stone or sheet pan. Carefully spread the cream cheese mixture onto the dough. Top with the bacon, onions, and Monterrey Jack cheese. Cover and let rise another 30 minutes.
Preheat the oven to 400 degrees. Brush the edges of the pizza with the melted butter. Bake about 15 to 25 minutes or until the dough is done and the cheese is slightly browned.