I think skillet pizzas have become my new favorite thing.
I have made my pesto chicken skillet pizza countless times, and don't even get me started on my chocolate chip skillet cookie (pizza).
So it's hardly surprising that I made this pizza twice in the past week. Obviously I don't get bored of things too easily..
But how could I resist?
The first time I made this, I just stared at the uncooked pizza (pictured above). I thought it looked too pretty to cook. But when it went from that to THIS:
Making this before hours before my boyfriend came home was a huge mistake. Since I sort of expected the end result to look like a total mess, I thought that if I just baked it early, I could resist eating it all by myself. Or at least sneak eating a piece for myself when it's warm and gooey and...
This is why I make more cookies than I do pizza. When you make cookies, you can pretend to have waited to try your creation together. With pizza, that empty slice is your dead giveaway. Every time.
So I have never actually tried Jalapeno Poppers (le gasp!) but when I was browsing my local produce store, these jalapenos were just staring at me, begging me to take them home and cook them up in every which way.
So I cheerfully obliged.
And this recipe is so forgiving! Are you a vegetarian? Forget about the bacon! Did you grate too much cheese? That is never a problem! Just dump it all on! Don't want it too spicy? Remove the seeds and put more yogurt! Whatever your preference, you should definitely think about trying this pizza. Now if you'll excuse me, I'm off to buy more jalapenos.
Jalapeno Popper Skillet Pizza
What you'll need:
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon brown sugar
- 1 1/4 cups warm water (110 degrees F (43 degrees C))
- 2 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoon onion powder
- 1/4 cup butter
- 2 cups all-purpose flour
- 4 slices bacon
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 4 oz cream cheese
- 2 tablespoons plain yogurt
- 1/4-1/3 cup cheddar cheese
- 1/2-3/4 cup light mozzerela cheese
- 2 jalapeno peppers, sliced into thin rings
- Sprinkle the yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add salt, onion powder and 1/4 cup butter. Integrate the remaining 2 cups flour and knead until dough is smooth and elastic, around 5 to 7 minutes.
- Coat a large bowl with 1 tablespoon of olive oil. Shape the dough into a ball and place in the bowl, turning to coat all sides with oil. Cover the bowl with a towel and let rise in a warm area until dough has doubled in size, around 45 minutes. Punch down dough and allow to rest for 20 minutes.
- Meanwhile, cook the bacon on a skillet on medium heat until crispy and brown, around 10 minutes. Transfer to a plate lined with paper towels.
- Cook the onion and garlic in the bacon drippings until transparent, around 5 minutes. Season the onion mixture with the cumin, oregano and black pepper. Add in the cream cheese and yogurt until smooth and spreadable.
- Preheat the oven to 400°F. Grease a 12 inch cast iron skillet.
- Press the dough into and up the sides of the cast iron skillet. Spread the cream cheese mixture evenly over the pizza. Sprinkle the cheeses over the pizza and arrange the jalapeno slices on top. Crumble the bacon over the pizza.
- Bake on the bottom rack of the preheated oven and cook for 35 minutes or until the crust is golden brown. Remove and let sit for 3 to 5 minutes before slicing.
Adapted from All Recipes
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