Inspired by the ubiquitous appetizer that everyone hates to love, the jalapeño popper. As always, we start with our naturally leavened sourdough pizza crust and spoon on a base of béchamel sauce. Next we add luscious dollops of cream cheese folded with scallions, big chunks of Nueske’s bacon, and of course, jalapeño (and fresno) chilis. After it’s baked we finish with some pickled red onion and malden salt. If this one doesn’t give you nostalgic cravings, we don’t know what will.