Chef Tom fires up the Clementi Clementino Wood Fired Oven for his Jalapeño Popper Pizza featuring scratch-made dough, cheese stuffed jalapeños, smokehouse bacon, blue cheese crumbles and buttermilk dressing!
Drizzle the buttermilk ranch dressing and Blues Hog Original BBQ Sauce over the dough. Spread 2-3 oz mozzarella over the sauce and dough. Nestle 6 jalapeño poppers into the mozzarella, so that one popper will sit on each slice of pizza. Sprinkle bacon and blue cheese crumbles over the surface of the pizza.
Launch the pizza into the center of the deck of the oven. Place the door on the oven. Cook until the crust next to the fire is browned. Slide the pizza to the oven door opening. Spin the pizza around about 1/3. Slide back into the oven and replace the door. Repeat this process until all sides and the bottom of the pizza are browned. If the top needs more browning, lift the pizza up toward the top of the oven for 5-10 seconds. Remove from the oven.
Finish the Jalapeño Popper Pizza with an additional drizzle of the buttermilk ranch dressing and Blues Hog Original BBQ Sauce. Top with minced fresh parsley. Slice in between the poppers to serve.