Jalapeno Popper Pizza
Jalapeño Popper Pizza is cooked on the pellet grill with smoky bacon, cheddar cheese, and fresh jalapeños for a crispy, cheesy, spicy pizza you’ll crave.
Servings: 8
Calories: 699kcal
Ingredients
- 10 slices bacon
- 2 pizza dough homemade or store bought
- 2 tablespoons olive oil
- 8 ounces cream cheese softened
- 2 tablespoons granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 3 cups cheddar cheese shredded
- 2 jalapenos sliced - fresh or pickled
- ¼ cup hot honey optional for garnish
Instructions
- Cook bacon on Blackstone griddle or in a skillet until crispy. Drain on paper towels and chop into crumbles. Set aside.
- Roll pizza dough into a rectangle on a lightly floured surface. Drizzle olive oil into a rimmed sheet pan, coating well.
- Place pizza dough into the sheet pan, pressing to the sides.
- Mix cream cheese with sour cream, granulated garlic, salt and pepper until smooth using an electric mixer or wooden spoon.
- Spread cream cheese onto the pizza dough and top with cheddar cheese, jalapeno slices and crumbled bacon.
- Place on a pellet grill on the smoke setting and cook for 10 minutes. Raise temperature to 350° and continue to cook for 25-30 minutes or until pizza is golden brown and cheese is melted.
- Remove from pellet grill and drizzle with hot honey if desired.
Notes
Store leftover pizza in an airtight container or zip top bag in the refrigerator 3-4 days.
Reheat in toaster oven or covered skillet over medium heat until warmed through.
Variations: Use your favorite cheeses, more jalapenos or any of your favorite pizza toppings to taste.
Nutrition
Calories: 699kcal | Carbohydrates: 60g | Protein: 23g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 1547mg | Potassium: 166mg | Fiber: 2g | Sugar: 16g | Vitamin A: 855IU | Vitamin C: 4mg | Calcium: 332mg | Iron: 3mg