The Popper Recipe

Prep and preheat

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that can't reach 500°F, preheat to the highest temperature (475–500°F). Sprinkle a pizza peel or baking sheet with the coarse cornmeal or semolina to prevent sticking.

On a lightly floured surface, stretch or roll the pizza dough into a 12–13 inch (30–33 cm) round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to the prepared peel or baking sheet dusted with cornmeal.

Mix the melted butter, minced garlic and chopped parsley in a small bowl. Brush the mixture generously around the outer 1 inch (2.5 cm) rim of the dough to create the garlic crust. Sprinkle the 2 tablespoons of grated Parmesan over the buttered rim and gently press so it adheres.

Combine the red pizza sauce, olive oil, dried oregano and optional red pepper flakes in a bowl. Taste and adjust seasoning. Spoon and spread an even layer of sauce over the dough center, stopping about 1 inch from the Parmesan-coated crust so the garlic crust remains exposed.

Evenly distribute 1 3/4 to 2 cups shredded mozzarella over the sauced dough. Arrange pepperoni slices in a single layer over the cheese, leaving a few small gaps so cheese bubbles through. Scatter thinly sliced jalapeños and thin red onion slices across the pizza. If using, sprinkle the cooked bacon evenly.

For an extra 'popper' finish, tuck a few jalapeño slices under some pepperoni so they crisp against the heat rather than burn on top.

Slide the pizza (on the peel or inverted baking sheet) onto the preheated stone or baking surface. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 4–6 minutes for even browning, until the crust is golden, the Parmesan-crusted edge is lightly toasted, and the cheese is bubbly and slightly browned.

Remove the pizza from the oven. Immediately sprinkle the post-bake 2 tablespoons grated Parmesan over the hot pizza so it melts slightly. Finish with cracked black pepper and the optional chopped cilantro or parsley.

Let the pizza rest for 3–5 minutes to set the cheese, then slice into 8 pieces and serve hot.