This Roasted Jalapeño Popper Pizza is full of bright peppery flavor and boasts three different cheeses, including cream cheese, and can easily be made on a weeknight.
I meant to post this Jalapeño Popper Pizza a month ago and then – well, I had two hundred papers to grade and I also started planning holiday posts. I’ve got some exciting vegetarian holiday dishes planned for you, and I am working on a WHOLE NEW LOOK for this blog here. It will be debuting in December and I literally can’t wait.
I’m a suck for makeovers you know? But making over a blog is hard work. So. Many. Details.
We’ll be debuting our new website very soon!
In the meantime, though this jalapeño popper pizza is just too good not to share.
And also, it is probably what we’ll be having next weekend, because cooking for Thanksgiving is ENOUGH for a while! I love a good pizza and movie night over the holiday weekend don’t you?
Plus, we still have all kinds of fresh peppers lying around. Pepper season usually ends with first frost, but some farms in our local market have been able to coax theirs a little longer. We’re still able to get plenty of chilies and peppers, and since we love spicy in our house, this is happiness inducing.
I’m even thinking of putting some roasted jalapeños in my potato casserole this week. My mother may disown me for that – but mmm, I think it might be good enough to risk!
Not really of course.
I’ll make her her own not-too-spicy potatoes of course. Plus, I’m trying to introduce the baby to new foods all the time, and of course wouldn’t dare give him the spicy potatoes. I’m not a big fan of making separate food for the kids – unless of course it involves having multiple kinds of potatoes.
But back to this pizza. My husband and I love spicy peppers on our pizza, and this little pizza evolved from my spicy-craving-pregnancy days. The best part is it is really easy to make.
I usually make my own crust, but you can totally use any store bought crust. OR – did you know most pizza places will sell you their dough? One of our favorite local pizzerias sells me their made-in-house dough for about $1.50. It’s usually enough for two pizzas, even, or two calzones. I use it for both.
It saves me time, gives me awesome quality dough, that isn’t laden with chemicals and preservatives. And it means we can have restaurant quality pizza at home!
I still love to make my own, but that really needs to be planned in advance. The best pizza dough, I think, needs a little time to rise.
Also – as far as the peppers go, I like to use fresh whenever possible for the Roasted Jalapeño Popper Pizza – they are the star after all! You could totally sub canned or jarred or pickled jalapeños though. They would all work!
And if it’s a choice between not having the Jalapeño Popper Pizza, and having it with jalapeños from a jar – well, jarred peppers win my vote!
This is for a modest 10-12 inch pie. If you want to make a larger Roasted Jalapeño Popper Pizza, I would add more peppers. Of course, if you don’t want a super spicy pie, you could always use less too!
Feel free to adjust the cheese as well. I call for a quarter cup of mozzarella, a quarter cup of cheddar, and 1-2 tablespoons of cream cheese. But you can always use more or less to tailor it to your taste.
Though when it comes to cheese, I am a more is more and more is happier kind of girl.
Can’t stop, won’t stop. Wink.
For this pizza I used my favorite pizza stone. It really does make a difference in how well the crust cooks up. I can’t find mine online anymore because I am HASHTAG GETTING OLD. But I found this one, and it looks as good as mine – and perhaps even better for baking bread too!
(Please note – if you buy form one of those links I may receive a small commission – but I wouldn’t recommend anything I don’t personally use, and, of course, any funds help me bring you more free recipes like this one!)
But tell me – what do you like to do on your post holiday weekend? Are you pizza and movie night people, or get out and shop til you drop and hit the nearest yummy restaurant people?
Roasted Jalapeño Popper Pizza
- 6 Whole Fresh Jalapeños May also use canned or jarred jalapeños.
- 1/2 Cup Pizza or Marinara Sauce May use more or less to taste.
- 1/4 Cup Shredded Mozzarella
- 1/4 Cup Shredded Cheddar
- 2 Tablespoons Cream Cheese I actually like to use Neufchatel, or 1/3 fat cream cheese.
- 1/4 Teaspoon Fresh Parsley
- 1 10-12 inch Pizza Crust, prepared
- Preheat oven to 375 degrees.
- Place six whole jalapeños in tin foil and drizzle with olive oil. Place in oven and roast for 20 minutes. Remove from oven and carefully open tin foil as peppers will be hot and steamy. Allow to cool, and set aside.
- Preheat oven to 400 degrees.
- Add sauce or marinara to the crust, then top with mozzarella and cheddar cheeses.
- When peppers are cool enough to handle safely, slice five of them, leaving one whole pepper.
- Arrange pepper slices on top of pizza.
- With the last remaining pepper, cut a slit down the center. Open pepper slightly and using a spoon fill the bod of the pepper cavity with about a teaspoon of cream cheese. Place in center of pizza.
- Lightly dot the pizza with the remaining cream cheese.
- Place in oven and bake ten minutes, or until all the cheese is melted and the crust is golden.
- Sprinkle with fresh parsley, and serve.
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