Jalapano Bacon Peach Pizza

Bacon, jalapeno peach pizza cooked on a pizza stone.

Satisfy you sweet and salty cravings with this Bacon Peach Pizza. Simple with ingredients, big on flavor and one of the best pizza's you can make at home. Salty, sweet, spicy and sassy. Have a slice!

Course Pizza

Cuisine American

Prep Time 10

Cook Time 15

Servings

Calories 606kcal

Author Lea Ann Brown

Equipment

pizza stone or sheet pan

Ingredients

1 pound pizza dough or 1 pre-made pizza crust
12 ounces Mozarella cheese shredded
2 small jalapeno peppers stem removed, seeds and veins removed, thin sliced
1 large peach ripe, no need to remove skin, sliced
3/4 pound bacon thick sliced, cut in 1 inch lardons, and fried
garnish options: chopped fresh basil or cilantro

Instructions

Preheat oven to 400 degrees.
Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
Sprinkle on the cooked bacon, sliced fresh peaches and slices jalapeno pepper.
Transfer the prepared pizza to a baking sheet or pizza stone. Bake pizza until edges of the crust are starting to turn golden and cheese is bubbly.
Optional garnishes: chopped fresh basil, or chopped fresh cilantro.

Notes

Tips for Success

Prep ahead: Cut the bacon in 1-inch chunks and starting at a medium low heat, start cooking and browning until almost crispy and most of the fat has rendered. Don't get it to over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
Don't skimp on the cheese. Remember, there is no pizza sauce on this pizza.
If you have one, use A Pizza Stone. A hot pizza stone that's been hating in the oven for about 20 minutes. It heats more evenly than a sheet pan, it retains that heat and will yield a crispier crust.
Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
If you'd like to make your own quick homemade pizza dough, take a look at this 30 minute recipe from Fleischmann's Yeast. Using rapid rise yeast makes this a quick fix.

Nutrition