Monday, October 24, 2011

Nacho Pizza, revisited

On a cold winter day nearly nine months ago, we first made the nacho pizza that inspired this blog. We were lazy, didn't want to go to the store, made a pizza with whatever we could find. It was awesome. Recently, we were reminiscing about that fortuitous discovery and revisited our dear nacho pizza recipe. With seasonal ingredients (and a little advance planning), it was quite possibly more delicious the second time around.

TOPPINGS (layered in this order):
  1. Very best pizza crust ever, par-baked
  2. Mix of grated cheddar and mozzarella cheeses
  3. Cooked black beans, tossed with taco seasoning (It's easy to make your own seasoning! Combine the following: 1 tablespoon chili powder; 1/4 teaspoon each garlic powder, onion powder, crushed red pepper, dried oregano; 1/2 teaspoon paprika; 1 and 1/2 teaspoon cumin; 1 teaspoon each salt and black pepper.)
  4. Thinly sliced onions
  5. Finely chopped fresh tomatoes
  6. Chopped green bell peppers
  7. Sliced jalapeƱos
 Bake at 450 degrees for 7-8 minutes. Top with a sprinkling of chopped cilantro leaves.



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