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Jalapeno Popper Dip Pizza
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Description
Creamy bacon-filled cream cheese, fresh jalapenos and crunchy panko bread crumbs makes this dip-turned-pizza seem like a match made in foodie heaven. Be careful, this pizza is rich!
Ingredients
- 1 envelope (about 1/4 Oz. Size) Fleshman's Yeast Pizza Dough Packet
- Additional Ingredients For Pizza Dough According To Yeast Packet Instructions (typically Oil, Water, Flour, Salt, And Sugar)
- 6 whole Jalapenos Seeded And Chopped
- 8 ounces, weight Cream Cheese, Softened
- ¼ cups Sour Cream
- ¼ cups Mayonnaise
- 4 ounces, weight Chopped Green Chilies
- ½ cups Cooked And Crumbled Bacon
- 2 teaspoons Garlic Powder
- 1 teaspoon Salt
- 1 pinch Chili Powder
- ½ cups Colby Jack Cheese
- 1 cup Mozzarella Cheese
- ½ cups Panko Bread Crumbs
- ½ cups Parmesan Cheese
Preparation
Make pizza dough according to yeast packet, using flour, sugar, salt and oil as directed in the instructions. Stretch into a circle shape on your pizza stone. Bake for less then 10 minutes at 425ºF until starting to turn golden brown, but not quite done. Remove from oven and continue.
Seed and slice jalapenos and set aside. Blend cream cheese, sour cream and mayo with green chilies, bacon and seasonings.
Spread cream cheese mixture all over the baked crust, leaving a 1/2 inch edge. Top with Colby Jack and mozzarella cheeses and sliced jalapenos.
Bake 5 minutes at 350ºF or until cheese is melted and crust is golden brown. Remove pizza from oven, add panko bread crumbs and Parmesan cheese to the top. Broil 2 minutes or less; don’t walk away, it will burn fast! We want those panko crumbs a gorgeous golden brown. Pizza must rest for 10 minutes before cutting, or you will have a runny mess.
Serve with a large green salad—it’s rich!
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