Jalapeno Popper Pizza Pressure Cooker Recipe
This recipe delivers all the jalapeno popper flavors—spicy, cheesy, bacon-rich goodness—in a soft, chewy pressure cooker pizza crust.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 teaspoons active or instant yeast
- 1 ¼ cups lukewarm water
- 3 ¾ cups all purpose flour
- 2 Tablespoons olive oil
- 1 ½ teaspoons salt
- 4 jalapenos sliced or to your taste
- 2 cups shredded Colby jack cheese
- 1 cup shredded mozzarella cheese
- ⅔ cup chive and onion cream cheese
- 8 slices bacon cooked and crumbled
Instructions
Instructions
- Warm up your oven to 475 degrees F. Yes, you’ll finish your pizza here for that crispy crust.
- In a big bowl, mix your yeast with lukewarm water. Leave it be for about 5 minutes till it gets foamy and bubbly.
- Throw in flour, olive oil, and salt. Stir till it’s rough dough.
- Flour your board and knead the dough about 5 to 7 minutes till it’s smooth and elastic. Put that dough in an oiled bowl, cover it, and let it rise for 1 hour or until it's doubled.
- Roll out the dough on a floured surface to your pizza shape. Then spread the chive and onion cream cheese evenly all over.
- Add the shredded Colby jack and mozzarella on top of that, sprinkle sliced jalapenos and crispy bacon bits over the cheese.
- Pop it in your oven for 12 to 15 minutes. Look for a golden crust and bubbling cheese. Let it sit a bit before slicing so the cheese sets but stays gooey.
Notes
Wrap leftover slices well and refrigerate for up to 4 days or freeze for 2 months. Reheat on skillet or pressure cooker pot-in-pot for best texture.