Best Jalapeno Sausage Pizza Recipes

JAN'S JALAPENO POPPER PIZZA

Jan's Jalapeno Popper Pizza image

All the goodness of jalapeno poppers in a pizza topping.

Provided by What's for dinner, mom?

Categories World Cuisine Recipes European Italian

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

8 slices bacon, cut into 1-inch pieces
¾ cup chopped onion
2 cloves garlic, chopped
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) package reduced-fat cream cheese, cut into cubes
¼ cup sour cream
1 prepared 16-inch pizza dough pastry
1 cup shredded mozzarella cheese, or more to taste
½ cup shredded reduced-fat Cheddar cheese
4 jalapeno peppers, sliced into thin rings
1 tablespoon dried parsley flakes

Steps:

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 22.3 g, Cholesterol 43.7 mg, Fat 15.6 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 7.8 g, Sodium 689.1 mg, Sugar 3 g

DEEP-DISH SAUSAGE PIZZA

Deep-Dish Sausage Pizza image

My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. -Michele Madden, Washington Court House, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1-3/4 to 2 cups all-purpose flour
1/4 cup vegetable oil
1 teaspoon each dried oregano, basil and marjoram
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
TOPPINGS:
4 cups shredded part-skim mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive oil
1 cup grated Parmesan cheese
1 pound bulk pork sausage, cooked and drained
1 can (28 ounces) diced tomatoes, well drained
2 ounces sliced pepperoni

Steps:

In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 548 calories, Fat 34g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1135mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

PIZZA WITH JALAPENO POPPER CRUST

Pizza with Jalapeno Popper Crust image

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 pound refrigerated pizza dough
Coarse cornmeal, for dusting
4 ounces cream cheese, at room temperature
1 cup shredded pepper jack cheese (about 4 ounces)
Kosher salt
1/2 cup spicy marinara sauce
1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)
Extra-virgin olive oil, for brushing
2 jalapeno peppers (red and/or green), thinly sliced

Steps:

Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal.
Mix the cream cheese, 1/2 cup pepper jack and 1/4 teaspoon salt in a medium bowl until combined.
Stretch the dough almost to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spoon the cream cheese mixture in a thin border around the edge of the dough, about 1/2 inch from the edge. Fold the edge of the dough over the cream cheese mixture and pinch to seal.
Put the pan on the hot stone and bake until the crust is lightly golden, 5 to 8 minutes. Remove from the oven, spread the sauce in the middle and top with the mozzarella and the remaining 1/2 cup pepper jack. Brush the crust with olive oil and top with the jalapeno slices. Bake until the crust is browned and crisp and the cheese is bubbling, 8 to 12 more minutes.