Jalapeño Popper Flatbread (Print Version)
Creamy, spicy flatbread loaded with jalapeños, bacon, and melty cheese that delivers the perfect combination of heat and richness.
# Ingredients:
→ Base Ingredients
01 -
8 slices bacon, chopped into 1-inch pieces
02 -
3/4 cup diced onion
03 -
2 cloves garlic, minced
04 -
1/2 teaspoon cumin
05 -
1/2 teaspoon oregano
06 -
1/2 teaspoon black pepper
07 -
8 ounces reduced-fat cream cheese, cubed
08 -
1/4 cup sour cream
09 -
16-inch pre-made pizza dough
→ Toppings
10 -
1 cup grated mozzarella cheese
11 -
1/2 cup grated reduced-fat cheddar cheese
12 -
4 jalapeños, thinly sliced into rings
13 -
1 tablespoon parsley flakes
# Steps:
01 -
Preheat your oven to 400°F (200°C). Cook bacon in a large skillet over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving drippings in the skillet.
02 -
Using the reserved bacon drippings, sauté onions until translucent, about 5-7 minutes. Add garlic and continue cooking until golden, another 2-3 minutes. Season with cumin, oregano, and black pepper.
03 -
Add cubed cream cheese and sour cream to the skillet with the onion mixture. Stir continuously until smooth and spreadable, ensuring all ingredients are evenly incorporated.
04 -
Spread the cream cheese mixture evenly over the pizza dough. Layer with mozzarella and cheddar cheeses, then distribute bacon pieces and jalapeño rings evenly over the surface. Finish with a sprinkle of parsley.
05 -
Bake in the preheated oven for approximately 30 minutes, until the crust is crispy and the cheese is browned and bubbly. Allow to cool slightly before slicing and serving.
# Notes:
01 -
This flatbread pairs well with cooling side dishes like ranch-dressed salad, Mexican street corn, or guacamole. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. For best results when reheating, use a 350°F oven for about 10 minutes.