Nacho Pizza Recipe
I wish I had a great story about how I dreamed up the astonishingly amazing combination of pizza and Mexican food – Nacho Pizza. I wish I was that creative. The truth is that I saw a Mexican pizza being served by the slice at Whole Foods and I instantly knew that I needed it in my life. I think I even heard angels singing as I stood there looking at the slices on the tray. I gobbled down an enormous slice of that pizza with all the excitement of Christmas morning. That’s how I feel every time I stumble on a new recipe to add to my meal plan. It’s like I’ve been given this precious gift that I can’t wait to use. That’s just what I found here, a quick, healthy, inexpensive, family-pleasing meal that is so easy it’s ridiculous. I came straight home and created this version, which has already shown up on my meal plan twice, with a third appearance coming up.
If you’ve never made your own pizza dough this is the perfect chance to try it. It’s simple and quick to whip up, and you can keep it in the fridge for several days. Making my own dough not only saves me money but it also keeps things like preservatives and other additives out of our meals. (Check out this article to see why that matters so much to me.) Making pizza dough is fun for the kids too if you have little helpers like I do.
If you’re looking for a simple way to shake up your meal plan, or looking for something fun and festive to serve at your next party then put this Nacho Pizza recipe on your list!
Nacho Pizza
serves 4
1 recipe pizza dough, or use your favorite pre-made dough
1 can (15.5 ounces) black beans, rinsed and drained
1/2 cup roasted red peppers (from a jar is fine), chopped
3/4 teaspoon chili powder
1 clove garlic, minced
1 cup salsa (I like the kind in the deli section that uses nothing but tomatoes, onions, jalapenos, and cilantro)
1 cup Monterey Jack cheese, shredded
1/2 cup black olives, sliced
Toppings:
jalapeno peppers
fresh cilantro, chopped
diced green onions
sour cream
Preheat oven to 400 degrees. Spray a baking sheet with oil (I use a Misto filled with canola oil) and place the dough in the center. Stretch out to desired thickness. Wait 2-3 minutes – the dough will most likely shrink a little – then stretch back out. Bake for 5 minutes.
While crust is baking, place beans, red peppers, chili powder, and garlic in a small mixing bowl. Use a fork to mash into a paste.
Remove crust from the oven and spread bean mixture evenly to cover crust. Spread salsa over the bean mixture, then sprinkle evenly with cheese and black olives.
Return to oven and bake another 5 minutes, or until cheese is melted and slightly bubbly. Cut into slices and let each person add their own toppings. Serve warm.
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