Categories: Pizza/Flatbread
Ingredients
- 1 tsp vegetable oil
- 10 slices bacon
- 4 burrito-size flour tortillas
- 1 cup pizza sauce
- 3 cups shredded mozzarella
- 1/2 cup pickled jalapeno slices, plus 2 tsp brine
- 2 oz. cream cheese
- Kosher salt and black pepper
Directions
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Preheat the oven to 500. Set a wire rack on each of 2 rimmed baking sheets. Heat the vegetable oil and bacon in a large nonstick skillet over medium-high heat. Cook, turning occasionally, until crisp, 8-10 minutes. Transfer the bacon to paper towels to drain, then chop. Pour the drippings into a small bowl and wipe out the skillet.
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Return the skillet to medium-high heat. Lightly brush 1 tortilla with the reserved bacon drippings. Add to the skillet and cook until lightly browned on the bottom, about 2 minutes. Flip and cook, rotating the tortilla and gently pressing it with a spatula, until crisp, about 3 minutes. Transfer to one of the racks, crisp-side down. Repeat with the remaining tortillas and bacon drippings, reducing the heat if the tortillas are browning too quickly.
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Spread the pizza sauce on the tortillas, then sprinkle with the mozzarella, chopped bacon and pickled jalapenos. Working in batches, bake the pizzas, 1 baking sheet at a time, until the cheese is melted and bubbling, about 8 minutes.
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Microwave the cream cheese in a small microwave-safe bowl until runny, about 30 seconds. Stir in the jalapeno brine and season with salt and pepper. Drizzle on the pizzas. Cut into wedges.