Pizza with Jalapeno Popper Crust

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. Mix the cream cheese, 1/2 cup pepper jack and 1/4 teaspoon salt in a medium bowl until combined.
  3. 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.
  4. 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.