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Jalapeño Popper Pizza

Eggucator
Eggucator Posts: 226
in EggHead Forum
Actually made this on Saturday night and forgot to take a picture of it.  No problem though.  We liked it so much we decided to make it again on Sunday night. Got the egg to 550 and let the stone warm for 30+ minutes.  The pizza was about 8 oz of cream cheese spread on the dough with a lot of 4 cheese blend.  The toppings were Jalapeños sliced thin, shallots, and bacon.  So simple...so good!  

 
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LBGE
Zionsville, IN
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