And here is my post-triathlon splurge! I did the Indialantic Boardwalk tri this morning. This is my favorite triathlon because it starts with a run into the water from the beach, then the gorgeous ocean swim, followed by a scenic bike ride along the intercoastal including a couple bridges, and finished off with a shady neighborhood run. Love it! We got there this morning a little before sunrise, and, unlike last year, the ocean was like glass. I have never seen the ocean so calm.
Anyway, Jalapeno Popper Pizza. …so before you say “Jalapeno Popper Pizza has so been done before”, hear me out…
See, I didn’t go with the token cheese, jalapenos, and bacon to top this pizza. Nope, that has been done a zillion times over. Instead, I ditched the bacon (yes, really …stick with me here), and I added oven roasted poblano and cubanelle peppers. I also used three different cheeses. And then there’s the chives – the subtle oniony zing from the chives absolutely completes it. The resulting combination with the roasted peppers takes this pizza well beyond the token old traditional.
So this pizza really is different and just so so special. It is all about the peppers, and it is killer crazy good.
- 1 prepared pizza dough (such as my Sam Adams Beer Pizza Dough)
- 2 cubanelle peppers
- 2 poblano peppers
- 4 oz cream cheese, softened
- 1/4 c ranch dressing
- 1 c shredded sharp cheese
- 1 c shredded mozzarella cheese
- 1/2 c shredded pepperjack cheese
- 3-4 jalapenos, sliced
- 1/4 c fresh chives
- fresh cracked pepper
- Heat the oven broiler. Roast the cubanelle and poblano peppers 1-inch from the heat, turning every 3-4 minutes, until skins are all charred. Transfer peppers into a large ziploc bag, seal, and let the peppers steam 5-10 minutes. Remove the charred skins and seeds. Dice the peppers and set aside.
- In a small bowl, combine the cream cheese and ranch dressing. Set aside. Heat oven to 425F with the pizza stone in the oven. Heat an additional 10 minutes to ensure the pizza stone is fully heated.
- On a floured surface, roll out the pizza dough to desired size and thickness. Remove the pizza stone from the oven and transfer the dough onto the stone. Spread the cream cheese-ranch mixture. Layer the roasted peppers and cheeses. Top with the jalapenos, chives, and a couple pinches pepper. Bake at 425F for 15 minutes or until dough is golden. Yield: 4 servings.