Spicy Jalapeño Popper Stuffed Crust Pizza Step-by-step instructions

Before you start

Before starting, bring the cream cheese to room temperature so it pipes smoothly. Cook the bacon until crisp, drain on paper towels, and crumble. Chop the pickled jalapeños for the filling and set aside the charred ones for the topping.

If using a pizza stone, place it in the oven and preheat to 475°F (245°C) for at least 30 minutes. Have all ingredients measured and ready, and lightly flour your work surface.

Instructions

Prepare and Fill the Crust

1. 1Prepare the Filling and Dough
   In a small bowl, mix the softened cream cheese, shredded cheddar, diced pickled jalapeños, and crumbled bacon until well combined. Transfer the mixture to a piping bag or a zip-top bag with a corner snipped off. On a lightly floured surface, roll the pizza dough into a 12-inch round, leaving the edges slightly thicker.
   Look for The filling is smooth and holds together when piped.
   Tip Soften the cream cheese to room temperature for easy piping.
2. 2Pipe the Filling Along the Edge
   Pipe the jalapeño bacon cream cheese mixture in a continuous line around the perimeter of the dough, about 1 inch from the edge. Leave a 1-inch border clear for sealing. The filling should be evenly distributed so each slice gets a generous stuffed crust.
   Look for The filling forms a neat ring around the dough.
   Tip If the filling is too stiff, microwave for a few seconds to soften.
3. 3Fold and Seal the Rim
   Fold the outer edge of the dough over the filling, pressing firmly to seal. Use your fingers to crimp the edge like a pie crust, ensuring no filling escapes. The sealed rim should be thick and even, about 1 inch wide.
   Look for The rim is sealed with no gaps or exposed filling.
   Tip Wet your fingers with water to help the dough stick together.

At the end of this phase, the dough is rolled into a round, the filling is piped along the edge, and the rim is folded and sealed.

The crust should look like a thick, stuffed border around a flat center. The filling should be fully enclosed, with no cracks or gaps. The dough should be pliable and not torn.

Top and Bake

4. 4Top the Pizza
   Spread the pizza sauce evenly over the center of the dough, staying within the stuffed rim. Arrange the fresh mozzarella slices over the sauce. Scatter the charred pickled jalapeños and the extra crumbled bacon over the cheese.
   Look for The toppings cover the pizza evenly, leaving the stuffed crust exposed.
   Tip Use a spoon to spread the sauce without disturbing the crust.
5. 5Bake at High Heat
   Place the pizza on a preheated pizza stone or cast-iron skillet in a 475°F (245°C) oven. Bake for 12 to 15 minutes, until the crust is golden brown and blistered, and the cheese is bubbling and browned in spots. Rotate the pizza halfway through for even browning.
   Look for The crust is puffed and golden, and the cheese is blistered.
   Tip Preheat the stone for at least 30 minutes for a crisp bottom.

The pizza is topped with sauce, mozzarella, charred jalapeños, and bacon. After baking, the crust is golden and blistered, the cheese is bubbling and browned, and the aroma is smoky and spicy. The edges are puffed and crisp, and the center is cooked through.

Rest and Serve

6. 6Rest and Serve
   Remove the pizza from the oven and let it rest on a cutting board for 5 minutes. This allows the cheese to set slightly and makes slicing easier. Cut into wedges and serve hot, pulling apart the stuffed crust to reveal the molten filling.
   Look for The pizza holds its shape when sliced, and the filling is creamy.
   Tip Use a sharp knife or pizza cutter for clean slices.

After resting, the pizza is ready to slice. The crust holds its shape, the filling is creamy and molten, and the top is set but still gooey. Pulling apart a slice reveals a stretchy cheese pull and a visible layer of jalapeño bacon cream cheese.

Common mistakes

One common mistake is overfilling the crust, which can cause the filling to leak during baking. Pipe the filling in a modest line and seal the dough firmly. Another is not preheating the baking surface, leading to a soggy bottom.

Always preheat the stone or skillet. Also, avoid rolling the dough too thin near the edges, as it may tear when folding. Seal the rim thoroughly to prevent any filling from escaping.

How to tell it’s done

The pizza is done when the crust is deep golden brown and blistered, and the cheese on top is bubbling and browned in spots. The stuffed rim should feel firm to the touch and sound hollow when tapped.

If you have an instant-read thermometer, the internal temperature of the crust should be at least 200°F (93°C). Let it rest for 5 minutes before slicing to allow the cheese to set slightly.