Jalapeño Popper Pizza

Chris Lane makes a pizza with zing on the Big Green Egg.

PREP TIME
EGG TEMP
450°F/232°C
COOK TIME
SERVINGS
CORE INGREDIENT
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Ingredients

  •  Homemade or store-bought pizza dough 
  • 6-7 oz. (0 g) softened herbed cream cheese 
  • 1/2 cups (120 ml) fresh jalapeño peppers, thinly sliced and seeds removed 
  • 1/2 cups (120 ml) pepperoncini or banana peppers, drained 
  • 1/2 red bell pepper, chopped 
  • 1/2 small red onion, thinly sliced 
  • slices bacon, cooked and crumbled 
  • 1 1/2 cups (360 ml) Monterey Jack Cheese 

Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C. Add a Baking Stone to preheat.

Step 2

Roll the pizza dough large enough to fit your baking stone. Place the dough on a sheet of parchment on a pizza peel; spread the cream cheese evenly on the dough. Top with all of the remaining ingredients. Bake for 15-20 minutes until the crust is golden and the cheese is melted.

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