Food Network Magazine - (02)January-February 2020

1 teaspoon vegetable oil

10 slices bacon

4 burrito-size flour tortillas

1 cup pizza sauce

3 cups shredded mozzarella cheese

(about 12 ounces)

½ cup pickled jalapeño slices,

plus 2 teaspoons brine

2 ounces cream cheese

Kosher salt and freshly ground pepper

JALAPEÑO POPPER TORTILLA PIZZAS ACTIVE: 35 min I TOTAL: 55 min I SERVES: 6 to 8

1. Preheat the oven to 500 ̊. Set a wire
   rack on each of 2 rimmed baking sheets.
   Heat the vegetable oil and bacon in a large
   nonstick skillet over medium-high heat.
   Cook, turning occasionally, until crisp,
   8 to 10 minutes. Transfer the bacon to
   paper towels to drain, then chop. Pour the
   drippings into a small bowl and wipe out
   the skillet.


2. Return the skillet to medium-high heat.
   Lightly brush 1 tortilla with the reserved
   bacon drippings. Add to the skillet and cook
   until lightly browned on the bottom, about
   2 minutes. Flip and cook, rotating the
   tortilla and gently pressing it with a spatula,
   until crisp, about 3 minutes. Transfer to

one of the racks, crisp-side down. Repeat

with the remaining tortillas and bacon

drippings, reducing the heat if the tortillas

are browning too quickly.

3. Spread the pizza sauce on the tortillas,
   then sprinkle with the mozzarella, chopped
   bacon and pickled jalapeños. Working in
   batches, bake the pizzas, 1 baking sheet
   at a time, until the cheese is melted and
   bubbling, about 8 minutes.


4. Microwave the cream cheese in a small
   microwave-safe bowl until runny, about
   30 seconds. Stir in the jalapeño brine and
   season with salt and pepper. Drizzle on the
   pizzas. Cut into wedges.

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 85

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