We took jalapeño poppers — breaded or bacon-wrapped jalapeño peppers filled with cream cheese — and baked them proper right into a pizza crust. Our riff on this beloved occasion snack is filled with dairy and lightweight on the bacon for optimum cheese pull and minimal bacon fats leakage.
There are a lot of approaches to jalapeño poppers and stuffed crusts. After loads of *ahem* “analysis,” we’ve discovered the best is to bake jalapeño poppers after which lower them up and mix them with mozzarella, cream cheese and heavy cream to create a spreadable combination (shredded mozz provides you that image good string cheese impact).
There are a couple of additional steps to constructing a pizza with a jalapeño popper stuffed crust, which we define beneath. However right here’s the headline: Your dough ball must be larger than regular. We all know this appears like a duh! second, however belief us — it’s an oft-forgotten step within the course of.
We launched our pizza into the oven from a peel, however when you’re a somewhat-more-hesitant pizzaiolo, you should use a display screen or prepare dinner this pizza on a metal in your standard oven, so that you just don’t danger any rippage.
Time
1 hour
Yield
Filling for two stuffed crust 12” pizzas
Tools
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Ooni Pizza Dough Scraper
Ooni Cast Iron Series pan
Elements
2 x 270 gram dough balls
8 jalapeños
1 cup (220 grams) cream cheese, room temperature
½ cup (20 grams) chives, finely chopped
3 ½ teaspoons (10 grams) kosher salt
4 teaspoons (10 grams) floor black pepper
2 tablespoons (30 grams) heavy cream
½ cup (60 grams) shredded mozzarella
Technique
This recipe fits a variety of pizza styles, however we expect our classic pizza dough works particularly nicely. Bear in mind — put together your dough forward of time to verify it rises at room temperature earlier than firing up your oven.
We advocate making the dough balls for this recipe about 15 grams larger than those you’d use for the standard 12-inch pizza: 265 to 270-gram balls gives you slightly additional stretch, which you’ll have to correctly stuff the crust with out making the center of the pizza too skinny.
Whenever you’re prepared, preheat your Ooni oven to 600°F (315°C). For those who’re utilizing a traditional oven, preheat it to 425°F (218°C).
Put your cream cheese, chopped chives, salt, and pepper right into a mixing bowl, and stir till mixed. Then, slice the jalapeño peppers in half lengthwise and devein them, eradicating the seeds.
Spoon the filling into the jalapeño halves, retaining any remaining cream cheese for later, then switch the newly stuffed peppers to a baking sheet, forged iron skillet, Sizzler or Grizzler pan. Roast within the oven till the peppers are blistered and the cheese is melty (about 10 to 12 minutes in an Ooni; about 20 minutes in a traditional oven).
As soon as cool, chop the stuffed pepper halves into bite-sized items, then fold into leftover cream cheese. Add the heavy cream and mozzarella, then stir to mix.
Improve the warmth of your Ooni oven, aiming for 750°F to 800°F (400°C to 426°C) on the stone baking board inside. Use an infrared thermometer to rapidly and precisely examine the temperature of the stone.
Place a dough ball in your flippantly floured work floor. Push the air from the middle out to the sting along with your fingers. Stretch the dough out to a 14-inch-round base, then lay the stretched dough over your flippantly floured desk.
Utilizing a spoon, start including the jalapeño popper combination to the outer rim of the dough, leaving a ¾-inch strip of naked dough on the very edge. Distribute the combination as evenly as you may, aiming for a ½-inch-thick line of filling all the best way across the inside fringe of the pizza base. .
Start folding, tucking and pinching the dough to seal within the filling, working your means steadily across the fringe of your jalapeño popper pizza. Attempt to get rid of as a lot air as attainable, and be sure to actually seal the dough (this can aid you keep away from massive bubbles or pops in the course of the bake).
Slide your stuffed crust dough rigorously onto a flippantly floured pizza peel. If the dough sticks, add additional flour to assist it slide onto the peel. High the middle of the pizza with tomato sauce, then shredded mozzarella (and every other toppings you want).
Slide the pizza into the oven. Prepare dinner for 75 seconds to 2 minutes, turning the pizza often to make sure an excellent bake. This pizza will want extra time than your commonplace Neapolitan — give it an additional 30 seconds to prepare dinner the crust and make sure the jalapeño filling melts.
Take away from the oven and let cool briefly, then slice, serve and luxuriate in. We received’t inform anybody in case your first chew is a crust chew.
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