Jalapeño Popper Pizza
This crispy, thin-crust pie is sinfully good, with jalapeños, cheddar, bacon, and a just-set egg sitting on a base of creamy Montchevre Jalapeño Goat Cheese. You will need a pizza stone for this recipe.
Ingredients
Ingredients
DOUGH
- 1 ½ cups all-purpose flour
- 2 tablespoons olive oil
- Pinch kosher salt
PIZZA
- 3 ounces Montchevre Jalapeño Goat Cheese
- 3 ounces cheddar cheese grated
- 1 jalapeño sliced
- 3 to 4 slices cooked bacon chopped
- 1 egg
Instructions
Instructions
DOUGH
- Place pizza sone in oven and heat oven to 475°F.
- Add flour, olive oil, salt, and ½ cup warm water to a large bowl. Knead until smooth, about 5 minutes.
- Remove dough from bowl and roll out on a floured surface until dough is very thin. Dust preheated pizza stone with flour and lay rolled-out dough on top.
PIZZA
- Spread goat cheese evenly over dough, leaving a 1-inch border for the crust. Top with cheddar, bacon, and jalapeño. Crack egg in the center of the pie and bake pizza until egg is set, about 10 minutes.
Erika Kubick
Erika Kubick is culture's Social Media Editor. A monger-turned-preacher, she is devoted to turning on the next generation of cheese connoisseurs with seductive recipes, pairings, and enlightenment through her blog, Cheese Sex Death— a modern guide for cheese lovers.
