This is two of, like, the best foodstuffs in the world. Together. Nachos. Pizza. Nachos and pizza.
Yep. Pizza nachos. Where oh where have you been all my life, friend?!
It might be another one for the so-wrong-so-right files health-wise, but certainly it’s worth the splurge. And it fits right in with our mixed-diet household. Just cook up individual portions that have been customized to perfection with only the toppings you want, and none you don’t.
Mine are loaded with veggies – green peppers, mushrooms, onions – and lots of black olives. My resident carnivore, of course, goes for the meat. Not just pepperoni and not just sausage, but both. So pretty much a combination pizza assembled atop of a pile of tortilla chips.
I first spotted the idea on the wonderful comfort food blog, The Comfort of Cooking. They were inspired by Two Peas and Their Pod, who posted the recipe on Tasty Kitchen, who got the recipe from Dax Phillips of The Simple Comfort Food Blog. A blog chain of pizza nacho goodness.
Their versions include a divine-sounding garlic cream sauce, but I went for a more straightforward version made with classic pizza sauce. There was a bit of soggy chip syndrome where too much pizza sauce sat, so just be sure to distribute it well or, if you’re really averse to the occasional soggy chip, just drizzle the pizza sauce right on top before cooking.
Cheesy, pizza-y comfort food to the max.
So wrong. So right. Nachos and pizza, together forever.
- Approx. 3 cups tortilla chips
- ⅔ cup pizza sauce
- 1 small green pepper, seeded and diced
- ½ small red onion, diced
- 3 – 4 white button mushrooms, sliced
- ¼ cup black olives, sliced
- 1 cup (4 ounces) shredded mozzarella cheese
- ½ cup (2 ounces) shredded cheddar cheese
- ¼ cup (1 ounce) shredded Parmesan cheese (optional)
- ¼ pound Italian sausage, browned and drained
- 6 – 8 thin slices pepperoni, cut into quarters
- Preheat oven to 350 degrees Fahrenheit.
- Lay tortilla chips in a single layer, as much as possible, on two oven-proof plates or baking sheets.
- Using a spoon, evenly distribute the pizza sauce over the chips. If you prefer nachos without any semi-soggy bits, I recommend drizzling the sauce over the cheese instead.
- Evenly sprinkle the toppings – green pepper, red onion, mushrooms, olives, and meat, if using – over the top of each. Divide the cheeses between the two plates, sprinkling it over the top.
- Bake for about 8 – 10 minutes, until cheese is melted and nachos are heated through.
- Allow to cool for a couple of minutes, then serve, taking care to avoid touching the hot plates (or better yet, transfer to a cool plate to serve).