Friday, February 20, 2009
Jalapeno Popper Pizzas
I love jalapeno poppers and I love pizza. This is a great combo in my book.
1 pkg (11 oz) refrigerated thin crust pizza crust
4 slices bacon
1 small red bell pepper (about 1/2 cup finely diced)
2 jalapeño peppers
4 oz cream cheese, softened
1 cup shredded cheddar cheese, divided
1 cup corn chips, crushed (about 1/2 cup crushed chips)
Preheat oven to 425°F. Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 24 disks using Utility Knife. Place disks onto Large Bar Pan; press to flatten and seal seams. Bake 11-13 minutes or until golden brown.
Meanwhile, slice bacon into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Remove bacon from pan using Slotted Turner; drain on paper towels. Drain pan, leaving 1 tsp drippings in pan. Finely dice bell pepper using Utility Knife. Chop jalapeños using Food Chopper. Add bell pepper and jalapeños to pan; cook over medium heat 2-3 minutes or until tender.
Combine cream cheese, 1/2 cup of the cheddar cheese, peppers and bacon in Classic Batter Bowl; 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. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.