Pizza with a crust stuffed with cream cheese and jalapeños

Ingredients:

• 450 g chilled pizza dough
• Coarse cornmeal, for dusting
• 110 g of cream cheese, room temperature
• 1 cup grated pepper jack cheese (about 110 g)
• 0.5 cup hot sauce
• 0.5 tbsp. grated mozzarella (about 60 gr.)
• Olive oil for greasing
• 2 jalapeño peppers (red and/or green), thinly sliced

Preparation:

1. Place a pizza stone or an inverted baking sheet on the center rack of the oven and preheat to 425°F (220°C) for 1 hour. Meanwhile, bring the pizza dough to room temperature. Dust a 15-inch (37 cm) round baking sheet with cornmeal.
2. In a medium bowl, combine cream cheese, 1/2 cup cheese, and 1/4 teaspoon salt until smooth.
3. Stretch the dough, pressing it with your fingertips, almost to the edges of the pizza pan (lightly oil your hands if the dough is too sticky). Spread the cheese mixture in a thin border along the edges of the dough, about 1 cm from the edge. Fold the edge of the dough over the filling and pinch to seal.
4. Place the pan on the preheated stone and bake until the crust is lightly golden, 5-8 minutes. Remove from the oven, spoon the sauce into the center of the pizza, and spread it evenly. Top with mozzarella and the remaining 1/2 cup pepper jack. Brush the crust with olive oil and top with jalapeño slices. Bake until the crust is golden brown and the cheese is bubbly, another 8-12 minutes.