Pizza with a crust stuffed with cream cheese and jalapeños
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
The highlight of this pizza is its luscious crust, stuffed with creamy cheese and topped with rings of fiery jalapeño. The center is topped with tomato sauce and a mixture of grated mozzarella and zesty pepper jack cheeses. The pizza is just the right amount of crispy and soft, chewy on the inside, and delicious, just like you'd get at an Italian restaurant. And if you use store-bought dough, the whole process will be a joy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g chilled pizza dough
- Coarse cornmeal, for dusting
- 110 g of cream cheese, room temperature
- 1 cup grated pepper jack cheese (about 110 g)
- 0.5 cup hot sauce
- 0.5 tbsp. grated mozzarella (about 60 gr.)
- Olive oil for greasing
- 2 jalapeño peppers (red and/or green), thinly sliced
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Cooking the dish according to the recipe:
- Place a pizza stone or an inverted baking sheet on the center rack of the oven and preheat to 425°F (220°C) for 1 hour. Meanwhile, bring the pizza dough to room temperature. Dust a 15-inch (37 cm) round baking sheet with cornmeal.
- In a medium bowl, combine cream cheese, 1/2 cup cheese, and 1/4 teaspoon salt until smooth.
- Stretch the dough, pressing it with your fingertips, almost to the edges of the pizza pan (lightly oil your hands if the dough is too sticky). Spread the cheese mixture in a thin border along the edges of the dough, about 1 cm from the edge. Fold the edge of the dough over the filling and pinch to seal.
- Place the pan on the preheated stone and bake until the crust is lightly golden, 5-8 minutes. Remove from the oven, spoon the sauce into the center of the pizza, and spread it evenly. Top with mozzarella and the remaining 1/2 cup pepper jack. Brush the crust with olive oil and top with jalapeño slices. Bake until the crust is golden brown and the cheese is bubbly, another 8-12 minutes.
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