Mini Jalapeño Popper Pretzel Pizzas feature–you got it–pretzel crust pizza, covered in all your favorite jalapeño popper flavors: bacon, pepper jack cheese, cheddar cheese, cream cheese, and a little poblano and red onion for extra color and flavor.
Who doesn’t love pretzels, pizza, jalapeños and bacon? I definitely don’t know many people who wouldn’t say YES to all four of those things. Why not combine them into one delicious, fun pizza?
We love to make homemade pizza in our house and this was a super fun recipe to experiment with. Ispired by one of my all-time favorite Mac ‘n Cheese recipes – Jalapeño Bacon Mac n Cheese‘.
I recently had a really good appetizer at a restaurant while out with a friend. It was pretzel bites with a jalapeño, bacon, cheesy dip…of course that got me thinking about those flavors again.
I’d never before tried to make a pretzel crust pizza at home before, but I thought if all those flavors tasted so good together in little bites, I bet they would be pretty amazing as individual mini pizzas.
The Pretzel Pizza Hack
The trick to turning a regular pizza crust into a pretzel pizza crust is to quickly submerge the dough into a saute pan filled with boiling hot water and baking soda prior to baking it. Fishing the boiled crust out of the water can be a bit finicky, but an extra-strong 12-inch slotted spoon makes it easy to remove the rounds while also draining off excess liquid.
After you dip the crust in the water, you’ll let it soak for a few minutes, then brush it with and egg wash and sprinkle it with salt.
Those incredibly easy extra steps change your classic pizza crust into a pretzel pizza crust. I think it is easier to work with smaller dough portions, so I decided to make mini individual sized pizzas, which my kids loved.
For some reason, kids think that anything individual sized or mini is way better than a full sized counterpart.
Top and Enjoy!
After prepping and partially baking the crust, I took them out of the oven and added a creamy, pepper jack cheese topping and sprinkled each with jalapeños, poblanos, red onion, bacon, and a tiny bit of cheddar cheese for extra color.
When topping pizza with crumbled bacon, my favorite way of cooking the bacon is to make these Perfect Homemade Bacon Bits.
You can top these Pretzel Pizzas with anything you like, the method for cooking the crust will be exactly the same. So, if you prefer pepperoni or mushrooms and olives, feel free to give those toppings a try as well.
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Mini Jalapeño Popper Pretzel Pizzas
Turn storebought pizza dough into salty pretzel pizza in minutes with this simple hack.
- 1 - 8 ounce package cream cheese, softened
- 2 tablespoons water
- 4 ounces shredded pepper jack cheese
- 4 cups water
- 1/2 cup baking soda
- 2 cans Pillsbury Refrigerated Classic Pizza Crust
- 1 egg, beaten
- 1 tablespoon water
- Coarse Kosher Salt
- 2 teaspoons olive oil
- 1/4 of a red onion, sliced in 1/4 inch thick half moons
- 1/2 of a jalapeño, deseeded and minced
- 1/2 of a poblano pepper, deseeded and minced
- 6 ounces Bacon, cooked and crumbled
- 1/2 cup shredded medium cheddar cheese
Preheat the oven to 425 degrees F. Line a Good Cook Pizza Pan with parchment paper; set aside.
In a medium mixing bowl, beat the cream cheese using a hand mixer, adding the water 1 tablespoon at a time, until smooth and fluffy. Stir in the pepper jack cheese. Set aside.
In a medium saucepan, bring the water to a simmer. Then, reduce the heat to low. Whisk in the baking soda until dissolved. Allow to stay hot over low heat while you prepare the dough.
Dust your work surface lightly with flour. Unroll the packaged dough onto the prepared surface and roll it into a 14x12 inch rectangle.
Cut the dough, using a large biscuit cutter, into 8 rounds. Add each round, one at a time, into the hot water baking soda mixture. Immediately removing once submerged. Set aside on a Good Cook Pizza Pan and let stand for 5 minutes. Repeat with remaining rounds.
Meanwhile, combine the beaten egg and the 1 tablespoon of water. After the dough has rested for 5 minutes, brush the tops of each round with the egg wash and lightly sprinkle with kosher salt. Place the pan on the center rack of the oven and cook for 5 minutes.
Then, heat the olive oil over medium heat in a sauté pan. Add the onion, poblano peppers, and jalapeño peppers. Saute for 3 minutes, until tender. Remove from heat and set aside.
Remove from the oven, spread the filling mixture on top of the rounds, dividing evenly between all 8. Then sprinkle the tops with the pepper and onion mixture, bacon crumbles, and cheddar cheese, making sure to evenly divide the toppings among each round.
Return the pizza pan to the oven and bake 5 - 7 more minutes, until the pretzel crust is a dark golden brown and the cheese is melted.