Rating: 4.5 stars 4.5
58 Ratings
  • 5 star values: 40
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

All the goodness of jalapeno poppers in a pizza topping.

Recipe Summary

15 mins
45 mins
1 hr
1 16-inch pizza


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.

  • Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.

  • Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.

  • Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

Cook's Notes:

Sometimes I make a batch of this, load it into a gallon bag, snip off a corner, and pipe around the edge of the crust. I then fold the outer edge of dough over the mixture, towards the inside of the pie and seal: stuffed crust!

This is also fantastic cooked outdoors on a grill!

Nutrition Facts

293 calories; protein 15.5g; carbohydrates 22.3g; fat 15.6g; cholesterol 43.7mg; sodium 689.1mg. Full Nutrition