Jenna's friend came in late last Thursday night, so I made a few pizzas. This was new recipe and is a KEEPER, for sure! YUM! I used a pizza crust I had in the freezer and it stretched to a 17 in pan. I patted it out in the pan, so didn't use the cornmeal.
2 tablespoons olive oil
4 slices bacon, chopped
2 jalapeños, sliced
1 shallot, sliced
1/4 cup semolina or yellow cornmeal ** Beth didn't use this
1 ball pizza dough, homemade or store-bought
6 ounces cream cheese, softened
1 1/2 cups grated jalapeño monterey jack cheese
Preheat oven to 475 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
Heat a small skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a small bowl, combine the jalapeños and shallot with 1-2 teaspoons olive oil.
Working on a surface that has been sprinkled with semolina or cornmeal, roll out the pizza dough into a 10-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Beth just patted the dough out into a 17 in pan.
Spread the cream cheese evenly over the top, leaving a 1-inch border. Top with jalapeño monterey jack, jalapeños, shallots and bacon.
Place into oven and bake for 15-20 minutes, or until the crust is crisp and brown on the bottom and the cheese is melted on top.
Cut the pizza into wedges and serve immediately.