Pizza... Inspired by the Jalapeno Popper

Brother Rob had another idea. An idea that he was so excited about that I could not combat it, no matter how disinterested I was in jalapeno poppers and their versatility. He's been loving the poppers lately (I guess?) and wanted to make them. I agreed. Then whilst browsing the aisles and referring to our smart phones for a recipe list in Trader Joes, Rob decided the popper would take shape in and on a whole wheat pizza. Now we were talking...

We used the Sriracha butter from yesterday to dress the pizza dough, in place of a red sauce. Rob and I wanted a white garlicy sauce. We used the idea of the jalapeno popper (baked jalapenos, bread crumbs, cheese) and merged it with the cheeses typically found on a white pizza (ricotta, provolone, mozzarella) plus some veggies (red pepper, spinach). It was fun creating this pizza with one central idea. We tried it twice and the second time was perfect.

Rob's White Jalapeno Popper Pizza
inspired by Rob's life
serves 4-5 (2 med sized slices each)
1 bag of whole wheat pizza dough
Provolone
Mozzarella
Ricotta
Sriracha Butter (any flavorful buttery goodness to top your pizza dough, in place of the red sauce)
2 garlic cloves
1 handful or two of Spinach
1/2 Red pepper
6 baked jalapenos
2 chopped up fresh jalapenos (be careful of the seeds and jalapeno membrane oils, they are hot, Rob learned the hard way)
Home made toasted bread crumbs (finely chopped bread crusts that were sauteed in pan with butter and oil bout 4 pieces)
Stretch the dough, on a floured surface. Cook it on a pizza stone, or pan. The pan should be oiled, the stone should be well floured. Top the dough with melted compound butter concoction (Sriracha butter!) And spread on the ricotta. Add the baked jalapenos (we did them sliced open long ways, gutted, and at 350 degrees until appeared baked, prob 20 minutes) Add the mozzarella and red peppers. Add the spinach leaves. Add the provolone last (to sort of hold in the contents) and sprinkle the unbaked diced jalapenos on top. Cook in oven at 375 degrees until cheese slightly browns and crusts appear golden and crisp.

We are headed south on vacation today for the holiday but I will hopefully add a few posts here and there. Happy Thanksgiving ya'll and much love.