Pizza Recipe: It’s Hard to Top the Popper

This pizza recipe from the Greenhouse of Pizza in Casey, Illinois, features fresh jalapenos, bacon and cream cheese.

The only thing better than a jalapeno popper is the Popper Pizza from the Greathouse of Pizza in Casey, Illinois. Owner Trent Groothuis developed this recipe about five years ago and shared it with PMQ for a special readers-recipe feature story back in 2016.

“It has become a top seller among our specialty pizzas. It’s a pretty simple pizza but very tasty,” Groothuis told us. “I have never heard of anyone else having one like this on their menu.”

Ingredients:

10 oz. dough
5 oz. pizza sauce
2 whole, fresh jalapeño peppers, sliced into rings and seeded
4 to 5 slices hickory-smoked bacon, about ¾ cooked and cut into ½” pieces
14 oz. mild cheddar cheese (may substitute Monterey Jack, Colby Jack or Cheddar Jack), shredded
5 oz. cream cheese
Fresh parsley (as garnish)

Directions:

Stretch dough out to 14” Chicago-style thin crust. Spread pizza sauce over the dough. Add cream cheese evenly over the sauce by pinching it off into nickel-size nuggets (like placing raw sausage on a pizza). Spread cheddar cheese evenly over the pizza. Place jalapeño rings evenly on top of the cheddar cheese. Place bacon evenly over the pizza. Bake until cheese is melted and bubbly, crust is golden-brown and bacon is crispy. Garnish with fresh parsley. Bake at 525°F for 8 to 12 minutes, until the bottom turns golden-brown and the edges start to curl up. (Variation: Use barbecue sauce instead of pizza sauce, add pulled pork and garnish with cilantro.)

Best pizza recipes: Try the Chicken Bacon Ranch pizza from DeIorio’s!