Categories: Pizza/flatbread

Ingredients

• 1 lb. refrigerated pizza dough
• Coarse cornmeal for dusting
• 4 oz. cream cheese, at room temp
• 1 cup shredded pepper jack cheese
• Kosher salt
• 1/2 cup spicy marinara
• 1/2 cup shredded mozzarella
• Olive oil, for brushing
• 2 jalapenos, thinly sliced

Directions

1. Put a pizza stone on the middle oven rack and preheat to 425 for 1 hour. Meanwhile, bring the pizza dough to room temp. Sprinkle a 15-inch round pizza pan with cornmeal.

2. Mix the cream cheese, 1/2 cup pepper jack and 1/4 tsp salt in a medium bowl until combined.

3. Stretch the dough almost to the edge of the pizza pan, pressing with your fingertips. Spoon the cream cheese mixture in a thin border around the edge of the dough, about 1/2 inch from the edge. Fold the edge of the dough over the cream cheese mixture and pinch to seal.

4. Put the pan on the hot stone and bake until the crust is lightly golden, 5-8 minutes. Remove from the oven, spread the sauce in the middle and top with the mozzarella and the remaining 1/2 cup pepper jack. Brush the crust with olive oil and top with the jalapeno slices. Bake until the crust is browned and crisp and the cheese is bubbling, 8-12 more minutes.

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