Sourdough Jalapeno Popper Pizza
AuthorRochelleMix together sourdough starter, water and salt. Add flour and combine thoroughly. When fully mixed pour the olive oil over the dough ball. Over the next 4-6 hours gently stretch and fold the dough every hour until the oil is fully incorporated. Cover dough and move to the fridge overnight or up to 5 days.
Several hours before baking, remove the dough from the fridge and divide in half. Shape into two smooth balls. Oil the balls and set each on a square of parchment paper to come to room temperature.
As the dough warms gently push it down in the middle and spread the dough ball out trying to preserve the bubbles and push them toward the edges of the dough.
An hour before baking take our your cream cheese to soften. Start heating your oven and baking stone to 500F/260C and place your whole jalapenos on a baking sheet and move them to the oven to roast.
Cook down your bacon until mostly rendered but not overly dry and then drain, cool and chop.
Mix the cream cheese with the liquid smoke and garlic powder and set aside.
When the jalapenos are browned and blistered, remove them from the oven and let cool enough to handle. As much as you are easily able, the plastic-y part of the skin that has bubbled up. Cut off the stems, split them open and scrape out the seeds. Dice into large pieces roughly 1/2" square.
Sprinkle a little salt and freshly ground pepper around the edges of each pizza dough round. Distribute the diced peppers and bacon evenly on both crusts.
Slice the cheese thinly and start laying it down on the crust over the diced peppers and bacon, using it to further spread out and hold down the pizza dough in the shape and thickness you desire. You want to try to cover a lot of the bacon and peppers with cheese to prevent them burning but some will stick out anyhow and make the pizza look appealing. Think of dotting the toppings instead of layering them.
I usually try to get the dough as thin as possible in the middle and push the bubbles outward into roughly a 3/4" wide rim of bubbly dough. The dough will increase in size as you bake so go smaller on the edge than you think and thinner in the middle than you think is perfect.
After the pizza toppings are dotted perfectly and the dough rounds are pressed out to roughly 16" in diameter, take the cream cheese, scoop it out in small teaspoons and dot it evenly over both dough rounds.
Slide the first dough round, parchment paper and all onto the hot, fully pre-heated baking stone and bake roughly 15-20 minutes or until the bottom of the crust is very well browned when you lift the edge with your pizza peel. Remove the fist pizza and repeat the process with the second. Let cool at least five minutes before cutting and serving to prevent the toppings from sliding off.
Ingredients
Directions
Mix together sourdough starter, water and salt. Add flour and combine thoroughly. When fully mixed pour the olive oil over the dough ball. Over the next 4-6 hours gently stretch and fold the dough every hour until the oil is fully incorporated. Cover dough and move to the fridge overnight or up to 5 days.
Several hours before baking, remove the dough from the fridge and divide in half. Shape into two smooth balls. Oil the balls and set each on a square of parchment paper to come to room temperature.
As the dough warms gently push it down in the middle and spread the dough ball out trying to preserve the bubbles and push them toward the edges of the dough.
An hour before baking take our your cream cheese to soften. Start heating your oven and baking stone to 500F/260C and place your whole jalapenos on a baking sheet and move them to the oven to roast.
Cook down your bacon until mostly rendered but not overly dry and then drain, cool and chop.
Mix the cream cheese with the liquid smoke and garlic powder and set aside.
When the jalapenos are browned and blistered, remove them from the oven and let cool enough to handle. As much as you are easily able, the plastic-y part of the skin that has bubbled up. Cut off the stems, split them open and scrape out the seeds. Dice into large pieces roughly 1/2" square.
Sprinkle a little salt and freshly ground pepper around the edges of each pizza dough round. Distribute the diced peppers and bacon evenly on both crusts.
Slice the cheese thinly and start laying it down on the crust over the diced peppers and bacon, using it to further spread out and hold down the pizza dough in the shape and thickness you desire. You want to try to cover a lot of the bacon and peppers with cheese to prevent them burning but some will stick out anyhow and make the pizza look appealing. Think of dotting the toppings instead of layering them.
I usually try to get the dough as thin as possible in the middle and push the bubbles outward into roughly a 3/4" wide rim of bubbly dough. The dough will increase in size as you bake so go smaller on the edge than you think and thinner in the middle than you think is perfect.
After the pizza toppings are dotted perfectly and the dough rounds are pressed out to roughly 16" in diameter, take the cream cheese, scoop it out in small teaspoons and dot it evenly over both dough rounds.
Slide the first dough round, parchment paper and all onto the hot, fully pre-heated baking stone and bake roughly 15-20 minutes or until the bottom of the crust is very well browned when you lift the edge with your pizza peel. Remove the fist pizza and repeat the process with the second. Let cool at least five minutes before cutting and serving to prevent the toppings from sliding off.
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