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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jalapeño Popper Pizzas Recipe

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This recipe for Jalapeño Popper Pizzas is from Mom's Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg refrigerated thin crust pizza crust
4 slices bacon
1 small red bell pepper, about 1/2 C finely diced
2 jalapeño peppers
4 oz cream cheese, softened
1 C shredded cheddar cheese
1 C corn chips, crushed, about 1/2 C crushed chips
Directions:
Directions:
Preheat oven to 425º. Place dough on cutting board (do not unroll dough). Slice dough into 24 disks using a sawing motion. Place on baking sheet and press to flatten and seal seams. Bake 11 - 13 minutes or until golden brown.
Slice bacon into 1/4 inch pieces and saute over medium high heat 8-10 minutes or until crisp. Remove bacon and drain on paper towels. Drain bacon fat but leave about 1 t. drippings in pan. Add bell pepper and chopped jalapeños and cook over medium heat 2-3 minutes or until tender.
Combine cream cheese, 1/2 C of cheddar cheese, peppers and bacon; mix well. Divide cream cheese mixture evenly over crusts. Sprinkle with remaining cheese and crushed chips.
Bake 4-6 minutes or until cheese is melted and crusts are golden brown.
Number Of Servings:
Number Of Servings:
24 pizzas

 

 

 

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