Jalapeño Popper Pizza | Clementino Wood Fired Oven

hey everybody i'm chef tom with atbbq.com and this is jalapeno popper pizza apparently i just can't stop putting jalapeno poppers into other foods so that's what we're doing today with pizza in the wood-fired oven let's get started so we'll get started with the jalapeno poppers themselves today we're making the kind where we cut these in half take out the seeds and then add our filling to the center and for the filling we're doing something really simple equal parts cream cheese and smoked cheddar with a little bit of yardbird barbecue rub all right so we're just going to combine our cheeses we've got four ounces of each today and for that ratio we want to add about two tablespoons of barbecue rub so we'll give this a good mix and then we'll get to work on those jalapenos all right so pretty well incorporated so for the jalapenos first of all we're going to take the stems off obviously we're never eating the stems really but i like to leave them on for presentation if we're doing this as an appetizer today these jalapeno poppers are going to be nestled right into the pizza so a lot of times with jalapeno popper pizza you see these kind of sliced up like this and then you've got the rest of your ingredients mixed into the pie we're actually going to set each one of these poppers on top of the pie while it cooks so any way you want to get in there and scrape those seeds out if you're going to use your fingers suggest wearing gloves or washing your hands immediately afterwards this is gonna look the same for the next eight peppers so we'll see in just a minute so now that we've got these hollowed out we're gonna fill them up with our filling and then as we do that we'll just set them in the skillet over here we're going to give these guys a little bit of a park hook just to help soften up that pepper a little bit we still want it to have bite when it's done on top of the pizza but we don't want it to be totally fresh either all right so we're not quite ready to fire these off yet i'm going to throw them in the fridge for now now in addition to the poppers we're going to have some diced bacon on our pizza we're going to have some of our homemade ranch dressing and those are items that we need to work on now the bacon we're going to do first i want to render that slowly so we're going to do it in a side skillet rather than putting it in the really hot oven the ranch dressing will be really easy to whip up so i've got some of uh chef britt's house smoked bacon here we're gonna use for this recipe we'll do a couple good thick slabs and dice these up you guys want to see how to make this recipe yourself you can head over to the recipe for chef brits homemade bacon and i think it was a a crab dip as well all right so we're kind of going you know a large chunk a lardon if you will want these to have some texture to them so our skillet's going to be over kind of a medium-low heat just to start to render out that fat we don't need it to be super crispy because it'll crisp up in the oven now for the ranch dressing we've got a half cup of sour cream got a half cup of mayo i'm gonna do a quarter cup of buttermilk and then we get in there with our flavoring agents starting with a quarter cup of fresh parsley get a tablespoon of chives a tablespoon of baby dill and then we're going to do some garlic now the garlic i want super fine so i'm going to use the microplane so it just sort of melts into the sauce we do like two medium cloves or one large next we're going to get this with about a teaspoon of lemon juice and we'll just finish it off with a little bit of our noble hickory smoked salt and some fresh cracked black pepper give this a good mix you can kind of adjust this consistency how you like if you like a little bit thinner sauce add more buttermilk if you like it a little bit thicker use less buttermilk good creamy tangy fresh great little homemade ranch dressing uh that's probably more than we need for the three pizzas that we're gonna prepare today um but this stuff keeps great in the fridge for a week or two in fact the longer it sits i mean as far as like a couple of days go those flavors really get even stronger and melt together even better this is about what we're looking for on the bacon a little bit of browning but not totally crisp we've rendered out some of that fat so it doesn't end up just floating on top of the pizza so earlier today we shot a little video on the clementi clementino uh kind of a product overview video so we've had this thing fired up for hours now this is a great little oven i did a little instruction on how to get a fire started in that video so we're gonna show you some of that now just to show you how we got where we are so we're going to start by building a fire in the center of the deck just placing our wood here kind of in a log cabin formation going to slide in some paper or you can use fire starter to get the fire going and we'll just sort of crisscross stack these up and get it lit at this point we can slide in our grate so we can contain the fire off to the side so we're ready to do a little par bake on these poppers currently the oven's sitting at about 600 degrees which isn't crazy hot considering uh how hot it can get in fact our pizzas will cook at a little higher temperature but for now we're just looking to kind of soften these up a little bit and i don't want to totally scorch the tops before we put them on the pizza so that's why we're staying down in that 600 range honestly this part of the cook is kind of optional i've done this both ways it's good when you don't part par cook them it's good when you do so it's up to you how you like the texture of the pepper all right guys this is just about two and a half minutes time check that out already nice browning on top and just getting a little bit of that curl around the edges of these peppers so that's what we're looking for before i close our oven door up again we're going to feed the fire so we can bump that temperature up all right well it's time to put these things together got a little semolina here just for our work surface this pizza dough is just kind of our go-to pizza dough recipe you guys are welcome to go check out our video on it we walk walk you through step by step how to get there the recipe in the video yields three of these pizzas so that's kind of what we've modeled this after today so i'm just gonna put a little crust edge on here by pinching and rotating and then we'll start to stretch this out just kind of get a look through it to see our thin spots like i can see through it right here which tells me i don't want to stretch that area anymore we'll kind of work around the edges to get this thing probably about 12 inches but this is a dough that'll cook up fairly quick in a pizza oven this hot we're looking at just two to three minutes so i'm gonna transfer this to our peel that's got the semolina flour on it make sure that'll help it move and we'll just build it right over here so we're gonna start on the base with some of that ranch dressing also going to do a little bit of barbecue sauce so this is kind of in keeping with the idea that we're doing a barbecue jalapeno popper the bacon wrap style that we normally do on the grill so we'll add just a little bit of sweetness with that blues hog and then we're just going to come in with the mozzarella so this is a lower moisture mozzarella but make sure you don't buy the pre-shredded stuff go ahead and buy that ball of it and shred it up yourself it melts really nice but it's not that uh that full fat really wet stuff um in a pizza like this that might leave a little bit too much moisture behind so now we're gonna add our poppers here these have just a little bit of flexibility to them now that we did that little par bake we're gonna do six poppers for each pie i love this recipe because once this thing's cooked through you've got six equal slices you can just kind of wrap that dough around the popper and go to town so next we're gonna come in with our bacon we're doing the bacon because like i said we normally do these bacon wrapped on the grill and then right on top i've got some smoked blue cheese crumbles so we're going to launch our pie and land it right here in the center i had a jalapeno slip off no worries it's only been 30 seconds but as you can see already getting browned on the sides so we're going to give that a spin yeah just approaching a minute and a half and this thing is almost done we've got one side we could darken up a bit the bottom's got color but it's not overdone i'm yet going to lift this up to finish it off doesn't need but a couple of seconds before we're totally browned on top all right so we're just going to slice in between our jalapenos here's our slice there's going to be nice chew in that dough and like i said earlier just to be able to like wrap this up around that jalapeno and take a bite i already know this is too hot mmm creamy goodness man jalapeno still has nice bite to it i love that cream cheese and cheddar stuffed into the pepper and then it's all surrounded by the mozzarella that funkiness from the blue cheese and then the ranch actually adds some nice freshness because of all those herbs it's just a touch sweet really not over the top it's a really great bite well it's a fun little recipe it's got great flavors great texture a lot of that uh comes from that wood fire love cooking with the wood fire and the clementino is a great little oven uh it's been a lot of fun to play around with i'm looking forward to cooking some more recipes beyond pizza on this thing in the future well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today's video if you enjoyed the recipe hit that subscribe button and if you have any questions or comments so there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to atbbq.com thesauce all things barbecue where barbecue legends are made

Channel: allthingsbbq

Views: 49,863

Rating: 4.9551959 out of 5

Keywords: atbbq, allthingsbbq, all things bbq, all things barbecue, bbq, barbecue, jalapeno, jalapeño, popper, bacon, buttermilk, ranch, dressing, pizza, wood fired, oven, wood fired oven, clementi, clementino, pizza oven, pizza dough, recipe, the sauce, chef tom

Id: u0Sr2ZQa3HA

Length: 13min 4sec (784 seconds)

Published: Fri Sep 25 2020