Jalapeño Popper Pizza

Jalapeno popper pizza

Fall is fabulous here is the Midwest, and we look forward to the cooler weather and blue sunny skies that it brings. And though summer has ended, I still have beautiful green and jalapeño peppers growing in my garden. For me, Fall and peppers can only mean one thing –  college football and homemade pizza. Ok, that’s two things, and both are autumn staples at our house.

And because we have pizza so often during football season, we like to try many different variations and this one is a new favorite.

Most anything cheesy and spicy is super delicious; put it on top of a pizza crust and rock my world.

I love the combination of sweet and hot peppers with traditional mozzarella and mexican style cheeses. Leave in most of the vein and seeds on the jalapeños for the heat that makes this pizza stand out from the everyday pizza pie. And the crispy bacon – always delectable.

So grab a cold one with a slice and cheer on your favorite team.  As for me and my house, we yell ROLL TIDE!!!

Jalapeño Popper Pizza


Prepared pizza dough

4 -6 ounces softened cream cheese or a bagel cream cheese spread

1/2 cup shredded mozzarella

1/2 cup shredded pepper jack cheese

1/2 cup shredded sharp cheddar

2 jalapeño peppers, sliced into rings

1 thinly sliced small green pepper

1 thinly sliced small onion

1/3rd cup diced roasted red peppers or Peppadew peppers

4 slices diced crisp cooked bacon

1/4 cup yellow cornmeal

Sprinkle cornmeal on a pizza stone or pan. Cover with prepared pizza dough. Spread softened cream cheese evenly over dough. Add cheese and toppings in the following order:

Mozzarella, jalapeños, green pepper, onion, red pepper, shredded jack cheese, shredded cheddar, diced bacon.

Bake at 450 degrees for 12-15 minutes, until cheese is melted and crust is golden brown and puffed. If using a pizza stone, follow the manufacturer’s baking or grilling directions.

Note: Peppadew is the trademarked brand name of sweet, tangy piquanté peppers grown in the Limpopo province of South Africa

Jalepeno Popper Pizza slice

Spaghetti Pie

Spaghetti Pie

This recipe by Adam Richman was recently featured on The Today Show.

A delicious baked pasta dish that can be made ahead and baked the next day. I added green pepper and italian herb seasoning for extra flavor.

Spaghetti Pie 

12 ounces spaghetti pasta noodles
1 small yellow onion, finely chopped
1 pound ground turkey or sirloin beef
1 cup tomato paste
3 large eggs
1 cup grated parmesan cheese
1 and 1⁄2 cups shredded mozzarella
1-2 tablespoons grape seed or olive oil
Salt and pepper to taste
1/4 cup diced green pepper (optional)
1/2 teaspoon Italian herb seasoning (optional)

Preheat oven to 350.
Cook spaghetti following package instructions. Reserve 1/2 cup of the cooking water. Drain pasta and set aside.

Add 1 tablespoon of grape seed or olive oil to a large skillet. Sauté onion and green pepper over medium heat until soft. Add ground turkey or beef and cook until no longer pink. Add 3/4 cup tomato paste, pasta water and italian seasoning. Simmer over low heat until sauce thickens. Add salt and pepper to taste.

Mix spaghetti, eggs, parmesan, 1 cup mozzarella and remaining 1/4 cup of tomato paste in a large bowl.

Spray a 9 inch pie plate with Pam or coat with olive oil. Spread 1/2 of the meat sauce in the bottom of the pie plate. Add spaghetti mixture, pressing down. Spread remaining sauce on top then sprinkle with 1/2 cup shredded mozzarella.

Bake for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife to slice into wedges. Top wit additional grated parmesan, if desired. Serve with a green salad and hot crusty bread. Serves 6.

Spaghetti pie 2