Thursday, January 27, 2011

Nacho Pizza

The pizza that started it all ... or at least inspired this blog.

Ever since we discovered an amazing pizza crust recipe, we've been making a lot of pizza. A LOT. Roasted red peppers and sausage. Shrimp and clam sauce. Potato, leek and goat cheese.

Then tonight, snowed in with one crust and no typical pizza-making ingredients, we expanded our pizza horizons even farther: we made nacho pizza.  From the ground up it went something like this:
  1. Thinly rolled, par-baked crust
  2. Layer of salsa verde
  3. Black beans tossed with a variety of herbs & spices (cumin, chili powder, garlic powder, onion powder, dried basil, dried oregano, dried parsley, salt, pepper)
  4. Chopped tomatoes
  5. Grated cheddar cheese
  6. JalapeƱo slices
A few minutes in the oven on the pizza stone, and BAM, this deeelicious nacho pizza emerged.

I said, "You know, we should start a blog about our pizzas. What would we call it?" And ML, for reasons unknown, responded "Pizza your face!"

(Next step: streamline the picture-taking so we can get the pizza in to our mouths sooner.)

1 comment:

  1. Tried a variation of this last night when we were reduced to scrounging in the fridge for edible leftovers. Who knew that black bean would be so tasty on pizza?! We added corn and red pepper (since we didn't have any jalapenos on hand). It was delicious! Mmmm...banana peppers would be awesome on this as well.

    Keep on blazing the pizza trail guys!!