Pizza Nachos are a quick and easy party dish – perfect for sharing. Taking less than 20 minutes to prepare, you can load up with all your favourite toppings. Just remember to keep it spicy. These are nachos after all!
I can remember exactly when I began my life long adoration of Pizza. As a child we spent some time staying with family in California. I was 9, just turning 10. To celebrate the momentous occasion of my birthday, my uncle took us to the local Pizza joint. These were big, enormous Pizzas, the sharing kind. Crisp bases, stretchy cheese, all manner of toppings, and a hefty sprinkle of chilli flakes for those who would want it.
As dessert came out the lights dimmed, disco lights scattered coloured light across the dining area and everyone was singing happy birthday. Complete strangers as well as family. An awesome evening that delighted a shy, young Brit unused to such revelry!
Being obsessed with food as I now am, I do still love a proper Italian Pizzeria – pizza by the metre wins over plate sized dishes for me. It is all about the sharing and experience of this ultimate comfort food.
We’ve done pizza on the blog before so we wanted to share a variant – Pizza that is not pizza. I hope the purists will forgive us!
This is comfort food and party food in one dish. Pizza nachos are an easy, cheap and fun appetizer. Cook it up in minutes, and add whatever pizza topping you like – chopped onion, meat, jalapeños – though we have kept our version vegetarian with olives, fresh tomatoes and herbs mingled into the melting cheese.
We mix some chilli flakes into the cheese to fire up the spice in keeping with the Mexican influence of this Pizza spin off. Other chilli ideas would be a drizzle of Sriracha or Frank’s hot sauce and/or a dusting of paprika.
Our version serves 4 to 6. Scale up as you see fit. You could also do mini versions in muffin liners if you wanted a fancy party appetizer for a larger number of guests.
We do love stretchy cheese – check it out…
Prep work is minimal – feel free to use ready made pizza sauce if you want, but please don’t use puree it is too dry just on it’s own and rather too concentrated in flavour. If like us you use tinned tomatoes, you will need to cook the sauce down to thicken it up a bit. It is cost effective and does not take long. We add a little garlic. Some onions or mushrooms would not be remiss.
- 1 teaspoon olive oil
- 1 clove garlic
- 1 cup (250ml) tinned tomatoes
- salt and pepper
- 1 bag tortilla chips
- 1/2 cup (90g) grated mozzarella cheese
- 1/2 cup (90g) grated cheddar cheese
- 1 to 2 teaspoons dried chilli flakes
- 2 tablespoons olives, sliced
- 2 tablespoons chopped tomatoes
- A handful of fresh basil and oregano
- In a frying pan, heat the olive oil over a low to medium heat.
- Peel and chop the garlic and add to the pan, stir for a minute or two until it softens.
- Add the tomatoes and keep stirring. Cook until the tomato mixture has reduced down by a third and thickened. Season to taste.
- Put the tomato mixture to the side to cool.
- Preheat grill (broiler) on high.
- Place tortilla chips in an ovenproof dish and spoon over the cooled tomato mixture.
- Mix the chilli flakes into the cheese and scatter over tomato, followed by olives.
- Grill (broil) for a few minutes until the cheese is melting.
- Top with fresh tomatoes and herbs.
Want more pizza but not pizza ideas?
Jac has an easy pizza dip with cream cheese.
Sarah has these savoury Pizza Muffins with black olives
Jeanne has a Pizza grilled sandwich