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Thin Crust JalaPIGno Pizza

Thin Crust JalaPIGno Pizza

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Servings: 4
Recipe by: Frankie


For Dough:
2 cups all purpose flour
2/3 cup warm water
1/2 tsp salt
1/2 TBSP sugar
1/4 oz yeast packet
1/2 TBSP vegetable oil
For Toppings:
4 slices thick cut bacon, diced
12 oz ground pork
4 oz tomato sauce
4 oz cooked ham, diced
1/2 cup sliced jalapenos
8 oz mozzarella cheese, shredded
1 tsp garlic
1/4 tsp basil
1 tsp oregano
1 tsp red wine vinegar
1/4 tsp cayenne pepper


For Dough:

1. In a stand mixer bowl combine yeast, sugar and water. Let sit for 5 minutes.

2. Add flour, salt and oil and mix with a dough hook about 5 minutes, until well combined and dough clears sides of the bowl.

3. Place dough in a bowl and cover with plastic wrap. Place in the refridgerator for at least 4 hours.

4. Pull dough out of fridge and let rest at room temperature about 10 minutes.

For Toppings:

1. Heat diced bacon in a saute pan over medium heat until crispy. Place bacon on paper towel line plate and set aside.

2. Drain all but 1 TBSP fat from pan and add ground pork, garlic, basil, oregano, red wine vinegar and cayenne. Mix well and cook over medium heat until pork is cooked through, about 6 to 7 minutes.

3. Place pork mixture on a paper towel lined plate and set aside.

For Pizza:

1. Preheat oven to 475 degrees F.

2. Cut a piece of parchment paper the size of the bottom of a baking sheet and roll out dough very thin on paper with a rolling pin until the paper is covered.

3. Cut excess dough off sides of paper and place on a baking sheet.

4. Spread tomato sauce evenly on dough. Sprinkle cheese on sauce evenly then pork mixture, ham, bacon, and finally jalapenos.

5. Bake in oven for about 15 minutes.

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Thin Crust JalaPIGno Pizza

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