Fall means football and with football comes tailgating and great food! Today I’ve partnered with Stubb’s Legendary Bar-B-Q to bring you a recipe for Jalapeno Popper Pizza, an unbelievable mash up of two tailgating favorites!
For as long as I have been blogging we have had a long running joke. You want to know what that joke is? Well we constantly joke that bloggers can’t make “normal” food. Every meal has to be big and obnoxious, and picture perfect, and be a reinvention of some classic; making the recipe title have a really long name like Buffalo Chicken Stuffed Zucchini Boats or Philly Cheesesteak Sloppy Joes.
Of course everything we eat doesn’t have to be a buffalo chicken-jalapeno popper-philly cheesesteak-stuffed French bread pizza-with a spicy cilantro ranch dipping sauce…… I kid, I kid…. Well sort of.
Reinventing the classics is not only fun and a great way not to get stuck in a dinner rut, but with blogs and all sorts of social media accounts floating around the web, obnoxious, over the top or crazy recipe mash ups is the new normal.
I especially think of recipe mash ups when it comes to tailgating and football food; because let’s be honest, football is all about getting together with friends and snacking on all the best appetizers and finger foods around… oh yeah, and of course there is watching the game. 😉
When it comes to tailgating food all the typical things come to mind, buffalo wings, snack mix or chips and dip, chili, pizza, jalapeno poppers, sub sandwiches, burgers, hot dogs, and so on and so on.
And don’t get me wrong, I love every single one of these foods, and like I said, I look forward to weekly football watching for the
exciting game these tailgating staples; but sometimes I want to change it up and mash up some of those classic football foods!
That’s how today’s recipe was born! Gearing up for football season, I was racking my brain trying to come up with different ideas for recipes to serve and share this football season. Like most, one of our favorite foods is PIZZA! So I decided to whip up my go to pizza crust and top it with all the ingredients of another tailgating favorite Jalapeno Poppers! This Jalapeno Popper Pizza is SO easy! It starts with a cream cheese and green chile “sauce,” and then is topped with two different cheeses, bacon and fresh jalapenos. I used Stubb’s Green Chile Anytime Sauce in the pizza sauce because it is something I always have on hand for not only using as a marinade, but I love using it like salsa to add a pop of flavor to my morning eggs, or to smother enchiladas instead of traditional enchilada sauce or even add some heat to my margaritas. For the pizza, the Stubb’s Green Chile Anytime Sauce adds extra flavor to the pizza and really helps bring out all those Jalapeno Popper flavors.
So if you are looking for a new tailgating recipe to make all season long, this Jalapeno Popper Pizza is just the thing your tailgate needs!
- Pizza Dough:
- 1 package active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cups unbleached all-purpose flour
- ½ teaspoon salt
- Jalapeno Popper Pizza:
- 6 strips bacon diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4- ounces cream cheese room temperature
- 3 tablespoons Stubb’s Green Chile Anytime Sauce
- ½ teaspoon each kosher salt and black pepper
- ½ cup grated sharp cheddar cheese
- ½ cup grated Monterey Jack cheese
- 2-3 jalapeño peppers sliced
- For pizza dough: Preheat oven to 400 degrees F. Lightly grease a pizza pan with cooking spray. Set aside.
- Dissolve yeast in warm water. Stir in olive oil and honey and set aside for 5 minutes.
- Meanwhile, in a large bowl, stir together 2 ½ cups flour and salt.
- After resting, pour yeast water over flour mixture and stir to combine. Gradually add in remaining ½ cup flour, kneading by hand for 2-3 minutes until the flour is mixed in and dough is smooth and elastic.
- Cover dough in bowl with a damp paper towel. Allow dough to rise covered in a warm, draft free place for 20 minutes.
- After 20 minutes, flour a clean work surface. Using a lightly floured rolling pin, roll dough into approximately a ½ inch thick, 10 to 12-inch round pizza. Set aside until ready to add toppings and bake.
- For Pizza: Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Discard bacon grease, leaving about ½ a tablespoon grease in the skillet.
- Return the skillet to medium-high heat and add onion. Cook onion for 5-8 minutes, or until onion starts to turn caramelize. Stir in garlic and cook for an additional 30-60 seconds. Remove from heat and set aside.
- In a small bowl, stir together cream cheese, Stubb’s Green Chile Anytime Sauce, onions, garlic salt and black pepper. Spread cream cheese mixture over prepared pizza dough. Top cream cheese mixture with an even layer of cheese. Top cheese with bacon and jalapeno slices.
- Bake pizza in a 400 degrees F oven for 20 minutes, or until cheese is melted and crust is golden brown.
For more tailgating recipes and tips, including a printable tailgating checklist from Stubb’s grandson and BBQ expert Rocky Stubblefield, click here or visit Stubb’s Legendary Bar-B-Q online!
Other tailgating recipes you might enjoy:
Cajun Pork Burgers
Spicy Bar-B-Q Bacon Wrapped Chicken Kabobs
Seasoned Shoestring Fries with Creamy Mesquite Fry Sauce
Slow Cooker Hawaiian Bar-B-Q Pulled Pork Sliders with Tropical Slaw
Slow Cooker Bourbon Beef and Bean Chili
Disclosure: I am in a working relationship with Stubb’s Legendary Bar-B-Q. This Jalapeno Popper Pizza recipe was developed by me for Stubb’s and this blog post was written by me on behalf of Stubb’s. All thoughts and opinions are my own. Because of sponsors like Stubb’s I am able to continue to bring you all the content I feature here.