Happy Recipe Swap Friday! The latest swap was blogger’s choice so I could pick anything I wanted off of Jenni’s blog, Dough See Dough. As it usually happens, I couldn’t pick – so I sent the link to my husband for his opinion. He took all of 5 minutes to decide on this pizza.
We made this on a Friday night instead of going out. It was a really fun, restaurant-type dish at home. Pizza at our house is usually of the plain or pepperoni variety, so this was outside the box for us and we really enjoyed it. If you’re looking for something for dinner tonight or to much during the football games this weekend, this pizza is an awesome idea!
Jalapeno Popper Pizza
(from Dough See Dough)
For the jalapeno-ranch sauce:
1 jalapeno, seeded
1 green onion, ends trimmed
1 clove of garlic
Juice of 1/2 lime
1/4 cup buttermilk
1/4 cup light mayo
1 Tbsp. cilantro
Salt and pepper, to taste
2 ounces reduced fat cream cheese, softened
For the pizza:
1 lb. pizza dough
2 jalapeno peppers, thinly sliced
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
4 slices bacon, cooked and roughly chopped
Preheat the oven to 450F degrees. Place a pizza stone in oven and let it heat for at least 30 minutes.
In a food processor, combine all sauce ingredients except for the cream cheese. Mix until smooth. Pulse in cream cheese until well combined.
For one large pizza, stretch pizza dough into a circle 12″ in diameter. Fold edges over to create a crust.
Pour the jalapeno ranch dressing over dough and smooth to the crust. Sprinkle the cheese evenly over the top. Top with jalapeno slices and bacon.
Bake for 10 – 15 minutes or until cheese has melted and crust is lightly browned. Serve immediately.
You can check out what the other swappers made below. As always, thanks to Sarah for hosting!