A harmonic combination of spicy, smoky, sweet and creamy. This is a no sauce pizza and you won’t even miss it. A rather simple homemade dough is the base but you can simply use a store or bakery dough.
For scratch made dough simply combine in a medium bowl: Makes 2 rounds
3 cups bread flour ( All purpose will work too)
1 tsp instant or quick rise yeast
1 tbs salt
1 1/2 cups 105 degree water
Combine dry ingredients and make a well in the center. Pour in the warm water and mix into a dough making sure all the flour in incorporated. Dump out onto a lightly floured board and knead a few times.
Lightly oil a large clean bowl, place dough inside, cover with a clean cloth and place in a warm area about 1 hour to 3 hours. The oven with the light on is perfect. After dough had risen, punch down, pour onto a board lined with parchment and divide in half to make 2 pizzas roughly 10”-12” in size. Push dough from the center outward, this distributes the air bubbles into the outer crust. Avoid using a rolling pin which destroys the air you’ve spent time creating. Repeat with second dough, cover and set aside.
Heat oven to 475-500 degrees.
While dough rounds are resting…
combine 1/4 cup olive oil with 2-3 cloves diced garlic
Cook bacon slices
Thinly slice 1 jalepeño removing some or all the seeds depending on your heat level.
Brush garlic infused olive oil onto crust, top with mozzarella, bacon and jalepeño rounds. Bake 20 minutes or until golden and bubbly. Drizzle with honey after removing from oven.
Let cool 10 minutes before slicing