This recipe was rejected from my upcoming cookbook. More details on the book coming soon but after I finished up the recipes that were in the book I needed to make this pizza asap. I have had many nacho or taco flavored pizzas in my day, but the key to this one is actually building up a pile of nachos on top of the pizza, not just adding some taco meat and a few crunchy tortilla strips. I also threw on pepperoni and some tomato sauce because I was looking for a mash-up of flavors, not just pure nachos on top of a pizza. I came up with the idea when I realized I like to cook nachos and pizza the same way, a similar heat and time in the oven, so it would be possible to combine them.
I have been honing my pizza style for like 10 years.
lots of chips, lots of cheese. You need to use good quality chips or they might get soggy, the best bet is to make them yourself.
taco meat and pepperoni on top.
I cooked this in my oven on convection at 550 for about 8 minutes.
Top with some jalapenos and a lime crema.
This pizza was actually so good. I wasn’t sure if the nachos would be stacked too high to eat properly but after slicing it the height was actually manageable.
Loaded Nacho Pizza
- 1 batch pizza dough
- 1/2 cup crushed tomatoes
- 8 ounces mozzarella shredded
- 8 ounces cheddar shredded
- 4 cups tortilla chips
- 1/2 cup prepared taco meat
- sliced jalapenos
- 3/4 cup sour cream
- 1/4 cup mayo
- 1 lime
- Preheat oven to convection at 550 and put a rack in the top 1/3 of the oven. Put in a stone or steel if you use one.
- Roll out the dough and put it on your pan or pizza peel. top with the sauce, then about 1/3 of the cheese.
- Top with the chips, layering in cheese as you go. top with the taco meat and pepperoni and any remaining cheese.
- Bake on your pan or baking steel or stone for about 8 minutes until browned all around the the dough is cooked and cheese is melted.
- To make the crema, mix the sour cream, mayo, and lime juice.
- Remove the pizza from the oven, top with the crema and jalapenos and serve.