Photograph by Gabriella Marks.
Lana’s note: This pizza is perfect for those who crave jalapeño poppers. Regulate the heat of the pizza by tasting the jalapeños ahead of time and adjust accordingly.
Enough for two 11–12-inch pizzas.
12 oz uncured apple smoked bacon, cut into 1/2-inch pieces
1 cup softened whipped cream cheese
2/3 cup sharp cheddar cheese, shredded
6 T salsa verde (see recipe below)
1/2 cup very thinly sliced fresh jalapeños (remove seeds and ribs to lower heat intensity)
1 ½ cups Colby Jack cheese, shredded
Cook bacon pieces in a large skillet over medium heat until cooked thoroughly but not crispy. Remove bacon to a paper towel–lined plate to drain. Combine cream cheese, cheddar cheese, and salsa verde in a small bowl. Mix thoroughly.
On one of the prepared pizza doughs, add about 1/2 cup of the cream cheese mixture. Add half of the bacon and sliced jalapeños to taste. Top with half of the Colby Jack cheese. Repeat with remaining pizza dough.
These pizzas take approximately 4–5 minutes in a wood-fired pizza oven at 800 degrees F. Rotate the pizza 180 degrees midway through the baking cycle.
Alternatively, cook in a 500 degree regular oven on either a pizza stone or perforated metal pizza pan. Cook about 12 minutes until crust is golden and cheese is melted.
