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Jalapeño Popper Pizza

Erika Kubick
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.
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Servings 2

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.