Jalapeño Popper Pizza
I don’t think this recipe needs much of an introduction. Aside from it has an EVERYTHING BAGEL SEASONING CRUST. Just in case you didn’t already think it sounded amazingly delicious.
One note on pizza dough as it’s one of the most common questions I get asked – it’s 100% fine to use store bought pizza dough. Sometimes I’ll make my own, but that usually involves planning a day or two in advance. If you have a local pizzeria that you like nearby, you can typically buy their raw dough for a few $$. That’s my preference when it comes to store bought, but I also use Trader Joe’s plain dough pretty frequently. One bag is 16-oz, so it splits perfectly into two pizzas. HOWEVER, it is normally really wet and sticky. To prep it, I’ll take it out of the bag, split it into two, and knead each half with a little additional flour until it’s in a nice workable ball. Then I’ll let it sit on the counter under a dish towel, resting and coming to room temperature, for 30-45 minutes until I’m ready to use.
Makes one 10 to 12-inch pizza
8-oz of pizza dough
3/4 cup shredded fontina
1/3 cup fresh mozzarella, torn into bite size pieces
2 jalapeño peppers, sliced very thin (I keep the seeds in and use a mandoline, but you could half the peppers and de-seed first depending on desired spice level)
2 cloves minced garlic
Everything bagel seasoning (I love TJ’s)
Parchment paper (optional)
Preheat your oven with a pizza stone to the highest setting (typically 500 degrees) for at least an hour. I am just as impatient as they come, but this is how you get a delicious thin and crispy crust. Alternatively, preheat your pizza oven to 700 degrees.
Stretch out dough on a lightly floured surface to a 10-12 inch round, allowing the dough to rest for a few minutes if it springs back. *Optional: I prefer to place the dough on parchment paper and then trim the excess paper off around the dough – I think it’s way easier to handle than cornmeal and a pizza peel.
Top pizza with a drizzle of olive oil around the center of the pizza. Scatter fontina cheese evenly around the center, leaving a 1-inch border for the crust. Next, scatter the jalapeños. Follow with the torn pieces of mozzarella and the minced garlic.
Gently shake the bagel seasoning around the crust of the pizza. I use a healthy amount here – approximately 1 tbsp per pizza.
Place the pizza in the oven, rotating once during cooking, until the crust is golden brown and the cheese is melted and bubbly. In a 500 degree oven, this typically takes 10-12 minutes. In a pizza oven, I’m normally done in 5-7 minutes.
Remove from oven and ENJOY.