Combination Pizza Nachos with Optional Pepperoni and Sausage
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.
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.
5 from 1 vote
Combination Pizza Nachos with Optional Pepperoni and Sausage
You love pizza. You love nachos. You KNOW you’ll love pizza nachos. How could you not? Tortilla chips smothered in pizza sauce, classic combination pizza toppings, and gobs of ooey gooey cheese. Who needs crust?
If adding optional pepperoni or sausage – per serving:
1/4poundItalian sausage(browned and drained)
6 – 8thin slices pepperoni(cut into quarters)
Instructions
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).