Jalapeno Sticks Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats; otherwise line a baking sheet with parchment and dust lightly with cornmeal or semolina.

On a lightly floured surface, stretch or roll the 1 lb pizza dough into a rectangle about 12 x 8 inches and roughly 1/4 inch thick. Transfer the dough to the prepared baking sheet or a pizza peel dusted with cornmeal.

Mix 2 tbs olive oil with 1 tsp garlic powder and 1 tsp salt. Brush the mixture evenly over the top surface of the stretched dough, leaving a 1/4-inch edge for a slight crust.

Distribute the 8 oz fresh mozzarella evenly over the oiled dough, leaving the edge clear. If using torn mozzarella, pull into small pieces and space evenly so cheese melts uniformly.

Over the cheese, arrange pepperoni slices in a single layer, slightly overlapping if you prefer. Reserve a few slices for any additional topping after slicing (optional).

Scatter the thinly sliced jalapeño peppers evenly across the pizza bread. If you want milder heat, remove the seeds before slicing. Sprinkle 1 tsp crushed red pepper flakes evenly for additional heat.

Slide the prepared pizza bread onto the preheated stone or place the sheet in the oven. Bake for 10–12 minutes, rotating halfway through, until the crust is golden at the edges and the mozzarella is bubbling and slightly golden.

Remove from oven and immediately brush the crust lightly with 1 tbs extra-virgin olive oil. If desired, sprinkle 2 tbs grated Parmesan over the hot cheese and garnish with 2 tbs chopped fresh basil or parsley.

Let rest for 2–3 minutes, then using a sharp pizza wheel or knife, slice into 8 sticks (roughly 1.5 inches wide). Serve warm.