"Jalapeno Popper" Pizza with Three Cheeses

• 22 ounces pizza dough (see recipe)
• 4 ounces cream cheese
• 1 1/2 cups shredded aged cheddar cheese
• 1/2 cup crumbled gorgonzola cheese
• 4 strips bacon, cooked until crisp, then crumbled
• 3 to 5 jalapenos, slivered, seeds discarded
• Cornmeal

Preheat your pizza oven or a pizza stone on the grill (instructions on our website) to about 550°F.

Roll out the pizza dough as thin as possible to form a crust about 17" in diameter. Leave a thicker rim for a nice, "bready" finish to each slice, which can help cool the effects of the jalapeno if needed.

Transfer the dough to a pizza prep peel dusted with cornmeal.

Place small dabs of cream cheese on the crust distributed somewhat evenly across the whole pizza. Sprinkle on the cheddar cheese and then the gorgonzola. Add the jalapeno slivers and bacon pieces.

Cook in the pizza oven for about 10 minutes until the crust is cooked and toppings slightly browned.

Slice and serve.

Recipe originally published in the May, 2008 newsletter from Kalamazoo Outdoor Gourmet, the leader in outdoor kitchens.