Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire
Grilling.com has moved to Kingsford Country. The all-new Kingsford.com features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

The Big Pig Pizza with Stuffed Jalapeño Crust

  • Yields: 4 Servings
  • Cook time: 50 minutes
  • Prep time: 1 hour

Ingredients

  • 6 jalapeño peppers stems removed, halved and seeded
  • 4 ounces cream cheese
  • 12 slices bacon
  • 1 1-lb. package frozen pizza dough thawed
  • 1 tablespoon cornmeal or flour
  • 1 cup pizza sauce
  • 2 ounces salami sliced
  • 2 ounces ham diced
  • 2 ounces prosciutto
  • 2 ounces sweet Italian sausages
  • 2 ounces shredded mozzarella cheese

Instructions

Build a charcoal fire for both direct and indirect cooking using Kingsford® charcoal by situating the coals on only one side of the grill, leaving the other side void. Close the grill lid and preheat to 250°F (on the void side).

Fill the peppers with the cream cheese. Wrap each pepper with a strip of bacon, securing with a toothpick if needed.

Grill the jalapeños over indirect heat for 35 to 40 minutes or until the peppers have softened and the bacon is crisp. Remove the peppers from the grill. Remove any toothpicks.

Increase the temperature to 500°F and place a pizza stone on the grill to preheat.

On a well-floured surface, roll the dough into a 12-inch circle. Dust a pizza peel with the cornmeal. Center the dough on the pizza peel.

Arrange the jalapeños in a circle two inches from the edge of the dough. Fold the dough over the jalapeños and press to seal. Spoon the sauce into the center of the pizza. Top with the salami, ham, prosciutto, sausage and cheese.

Slide the pizza from the peel on to the stone.

Cook the pizza covered for 10 to 12 minutes or until the cheese has melted and the crust has browned and is crispy.

  1. Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
Top