Jalapeno chicken popper pizza recipe

About a week ago, Timmy and I decided to try this recipe for a "Jalapeno popper pizza." We changed several things, so, I am going to share what we did. Also, when we make homemade pizza, we always double the recipe and make two pizzas; it doesn't take much more time to make two pizzas at once, so, we wrap the second pizza (unbaked) in plastic wrap, and put it in the fridge to bake and eat within a couple days.


Here is what the pizza looked like assembled before being put in the oven (please forgive our dirty stove-top, I am a messy cook):






For two pizzas
2-3 chicken breasts, cooked and shredded
2 tablespoons homemade taco seasoning from this recipe
8 slices bacon, cooked and crumbled
2 boxes Jiffy pizza crust
2-3 tablespoons corn meal or flour
5 ounces cream cheese
2 ounces sour cream
4 cups shredded cheese (we used a mixture of mild cheddar and reduced fat Mozzarella)
4 jalapenos, sliced
1 bunch green onions, sliced


1) Cook the chicken breasts in a pan with 2 tablespoons of homemade taco seasoning (add more or less to taste).

2) Cook and crumble eight strips of bacon. We used microwave bacon; I like that it takes less than a minute to cook, and usually has less gristle.

3) Prepare two boxes of Jiffy pizza crust. We always add spices to the dough mix before we add water; for this pizza, we just added some garlic powder since the chicken was so seasoned. We find the Jiffy dough is usually overly wet when we add the recommended amount of water, so, we add a little bit of corn meal to the dough to make it easier to work with (you could also use flour instead). I am sure the homemade dough listed on the original recipe tastes better (what homemade crust doesn't?), however, I like the ease of Jiffy.

4) Mix cream cheese with sour cream, and spread on prepared pizza crusts.

4) Top pizzas with cooked and shredded chicken, bacon, cheese, sliced jalapenos, and sliced green onions.

5) Cook according to Jiffy pizza crust instructions.



Our sour cream/cream cheese mixture for our two pizzas was about 4 ounces total (in keeping with the original recipe). When we ate the pizza, we could not taste it much, so, we ended up adding more sour cream to the top of the pizza. So, I changed the recipe above to say 7 ounces total of the mixture, and hopefully that will be enough to be able to taste it under the other toppings.

The pizzas were delicious, however, they didn't look as great as Rachel Schultz's version; she used less cheese overall, more white cheese than orange, and of course, is a good photographer. Here's one of ours out of the oven: