Pizza Nachos

Lynnda Cloutier


This is a different take on the old standby.

pinch tips: How to Grate Cheese for Easy Clean Up




1 gallon peanut or vegetable oil
1 tbsp. olive oil
1 tbsp. unsalted butter
1 tbsp. minced garlic
4 tsp. flour
1 cup milk
¼ cup purchased basil pesto
salt and pepper to taste
1 pkg. stick pepperoni, sliced, 5 oz
8 oz. button mushrooms, sliced
1 lb. purchased pizza dough
1 cup diced bell pepper
1/2 cup slivered onion
1 cup shredded provolone
1 cup shredded fontina cheese
2 cups purchased pizza sauce, warmed

Directions Step-By-Step

Heat peanut oil in 7 to 8 quart pot over high until it registers 375 on candy/deep fry thermometer. For creamy pesto, heat olive oil and butter in pan over medium. Add garlic and cook 1 to 2 minutes. Stir in flour and cook 1 minute more. Whisk in milk and simmer until sauce thickens, 3 minutes. Whisk in pesto; season with salt and pepper. For nachos, cook pepperoni in skillet over medium high heat until crisp, 5 to 7 minutes. Transfer pepperoni to paper towel lined plate to drain. Cook mushrooms in drippings until they release their moisture and brown, 8 to 10 minutes. Preheat broiler with rack 6 to 8 inches from element. Roll pizza dough on lightly floured surface to 1/8 inch thick. Cut dough into 2 inch squares. Fry dough squares in 6 batches until golden brown, about 1 1/2 minutes per batch. Transfer chips to bowl using a slotted spoon. Toss with salt to season, then transfer to clean baking sheet while frying remaining dough. Top chips with creamy pesto, pepperoni, mushrooms, bell pepper, onion and cheeses. Broil nachos until cheese melts and is bubbly, about 2 minutes. Serve at once with pizza sauce. Serves 8
Tip: Use a pizza cutter to cut the dough into the 2 inch squares.
Cuisine at Home

About this Recipe

Course/Dish: Cheese Appetizers