Loaded Jalapeño Popper Flatbread

https://meganvskitchen.com/jalapeno-popper-flatbread-pizza/

This Jalapeño Popper Flatbread has bacon, cheddar, jalapeños, and cream cheese. It's perfect for a comfort-food meal or as a party appetizer.

Prep Time 12

Cook Time 13

Total Time 25

Servings Servings

2 flatbreads I used Stonefire brand
½ cup cream cheese softened (microwave for 10–30 seconds if needed)
2 cups shredded sharp cheddar cheese
12 oz chopped bacon cooked but slightly underdone (it will crisp more in the oven)
6 jalapeños sliced thin (adjust for spice level)
Sliced green onions for garnish (optional)

Preheat your oven to 400°F.
Place the flatbreads on the prepared baking sheet.
Spread each one evenly with cream cheese.
Sprinkle shredded cheddar over the top, then add cooked bacon and sliced jalapeños.
Bake for 10–13 minutes, or until the cheese is melted, bubbly, and the edges of the flatbread are golden brown.
Garnish with sliced green onions, if desired.
Slice and serve warm.

How to cook bacon in oven:

Preheat the oven to 400°F and line a large baking sheet with foil or parchment paper.
Lay out the bacon in a single layer (no overlapping). Bake for 13–16 minutes, depending on thickness, until the bacon is almost fully cooked but not overly crisp (it will finish in the oven on the pizza).
Drain on paper towels before using.

Adjust the heat: Remove some seeds from the jalapeños for a milder flavor.

Storage: Leftovers keep in the fridge for up to 3 days; reheat in the oven for 5–7 minutes.