Jalapeño Popper Pizza

by Brandon Harrar

A pizza with zing on the Big Green Egg. Recipe from Chris Lane.

  • Homemade or store-bought pizza dough
  • 6-7 oz softened herbed cream cheese
  • ½ cup fresh jalapeño peppers, thinly sliced and seeds removed
  • ½ cup pepperoncini or banana peppers, drained
  • ½ red bell pepper, chopped
  • ½ small red onion, thinly sliced
  • 6 slices bacon, cooked and crumbled
  • 1½ cups Monterey Jack Cheese

Preparation

  • Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C.
  • Add a Baking Stone to preheat.
  • Roll the pizza dough large enough to fit your baking stone. Place the dough on a sheet of parchment or cornmeal on a pizza peel.
  • Spread the cream cheese evenly on the dough. Top with all of the remaining ingredients.
  • Slide the pizza on the baking stone and bake for 10-15 minutes until the crust is golden and the cheese is melted.

 

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