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side view of the finished pizza on a black pizza stone with one slice cut and nudged out a bit to show melty cheese. a white napkin with green stencil and fresh jalapenos are placed as decoration

Jalapeno Popper Pizza

Erica
Jalapeño Popper Pizza is loaded with three peppers and three cheeses for a new take on this favorite pizza. If you love stuffed jalapenos, you will love THIS jalapeno pizza.
5 from 5 votes
Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine American, pizza
Servings 4 people
Calories 690 kcal

Ingredients
  

  • 1 prepared pizza dough
  • 2 cubanelle peppers
  • 2 poblano peppers
  • 4 oz cream cheese softened
  • 1/4 cup ranch dressing
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded pepperjack cheese
  • 3-4 jalapenos sliced
  • 1/4 cup fresh chives
  • fresh cracked pepper

Instructions
 

  • 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 resealable 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.

Notes

If you need a pizza dough recipe, check out my Sam Adams Beer Pizza Dough. Otherwise, most grocery stores carry dough in the fresh bakery section.
Keyword jalapeno cheese dip, jalapeno pizza, jalapeno popper pizza, poppers pizza, stuffed jalapenos