Jalapeno Popper Flatbread

Holy Lord.

This flatbread is insanity.

Insanity in a good way.



No, no, not like Shaun T. Insanity, but insanity as in insanely delicious.

You all know my obsession with jalapenos. I have a problem; really I do. If you aren’t so familiar – go here, here and here. That will get you up to speed. If not, there’s more where those came from; just ask. This is how I ended up making this.



So stay with me here.

So, I succumbed to a jalapeno popper dip that I found on Pinterest (of course) and it was fabulous. Anyway, a couple of days went by and there was some left in the fridge and I was in the mood to play. Oh, and I was hungry. So, I made my crust, went with my gut and – yes – spread it all on there, topped it with bacon and baked it.

Then, something divine happened.



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This is like crack. Pure crack, I tell you.

Not only is the popper dip fantastic on its own, it’s absolutely perfect for this flatbread. Maybe next time I’ll add more jalapeno slices – I’m crazy like that.

I’m Shea, and I’m a Jalapenoholic.

Jalapeno Popper Flatbread


  • Flatbread:
  • 1 tsp active dry yeast
  • 2 1/3 cups warm water (not too warm)
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1/3 cup olive oil plus more for oiling the bowl
  • Popper Dip
  • 1/2 pound bacon, cooked and crumbled


  • Sprinkle yeast over the warm water; let sit for 10 minutes until frothy.
  • In a stand mixer, combine flour with salt.
  • With mixer on low, drizzle in olive oil then yeast/water mixture.
  • Mix on low/medium until a dough ball forms.
  • Transfer to a bowl drizzled with olive oil; cover and refrigerate until ready to use.
  • Preheat oven to 500 degrees.
  • Take half of the dough from the fridge and spread it out thin on an oiled lined baking sheet.
  • Drizzle with olive oil and spoon about 1/3 of the popper dip (that's what I had left when I made this) on the dough. Of course, you can use as much as you want.
  • Sprinkle bacon over top and bake for 15 minutes, or until corners of bread are slightly brown.



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 13 Comments

  1. Happy New Year!! I’m no longer doing my Tasty Thursdays linky party, but celebrating 2014 by joining forces with some other great bloggers for Best of the Weekend linky party each week. I’m featuring 12 of my favorite Tasty Thursdays features to start the year. This post is my favorite from March. Hope you will follow me to the party and link up your latest creations. Thanks, Nichi

    1. Dixie Chik


    1. Dixie Chik

      Thank you 😉

    1. Dixie Chik

      Thank you Sue – thanks for stopping by 🙂

    1. Dixie Chik

      Thanks Kiran!!

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