For those of you who like an intense flavour medley, this one is for you. Jalapenos don't have to be hot. Removing the seeds and white membrane takes away the heat leaving you with a nice mild pepper.
- pizza dough, enough for one thin crust pizza
- olive oil
- 1/3 cup softened cream cheese
- 1 tablespoon goat cheese
- 2 tablespoons Parmesan cheese
- 1/4 cup pepper jack cheese, grated
- 3 strips bacon, fried and crumbled
- 3 pieces prosciutto fried and crumbled
- 6 thin slices hot Genoa salami
- 1-2 fresh jalapeno peppers, as many as you like to taste
- 1 cup pepper jack cheese, grated
- Take your home made or store bought pizza dough and press it out onto a greased or parchment lined pizza pan, making a thin crust.
- Lightly brush top of crust with olive oil.
- Stir together cream cheese and goat cheese. Spread over pizza crust.
- Sprinkle with Parmesan cheese and then the first amount of (1/4 cup) pepper jack cheese.
- Once bacon and prosciutto are fried, drain on paper towel and crumble.
- Cut salami rounds into very thin strips. Place on pizza.
- Slice jalapenos very thin. If you like it hot leave in the seeds. If you don't want the heat, core the pepper removing the white part and all the seeds. Top pizza with as many peppers as you like to taste.
- Place cooked bacon and prosciutto on pizza.
- Top pizza with the remaining (1 cup) pepper jack cheese.
- Bake in oven preheated to 450º, or bake on BBQ until underside is golden and crispy and cheese is bubbly and beginning to brown slightly. (approximately 18-20 minutes)