All the goodness of jalapeno poppers in a pizza topping.
Ingredients
- slices bacon: 8 piece (cut into 1-inch pieces)
- onion: 0.75 cup (chopped)
- garlic: 2 clove (chopped)
- ground cumin: 0.5 tsp
- oregano: 0.5 tsp (dried)
- ground black pepper: 0.5 tsp
- reduced-fat cream cheese: 1 pack (8 ounce pack, cut into cubes)
- sour cream: 0.25 cup
- prepared 16-inch pizza dough pastry: 1 piece
- mozzarella cheese: 1 cup (to taste, shredded)
- reduced-fat Cheddar cheese: 0.5 cup (shredded)
- jalapeno peppers, sliced into thin rings: 4 piece
- parsley flakes: 1 Tbsp (dried)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
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Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
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Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
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Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.
