This funky mashup is perfect for family game night or even watching the world cup! The Nacho Pizza is one of the more contrived pizza recipes we have ever made, yet it still tastes amazing. How could it not? The pizza dough base basically turns into a giant soft taco shell for the “deep-dish” nachos to sit inside. If you do it right, the Nacho Pizza can even be cut into slices.
The Crucial Step
The most important part of making the Nacho Pizza is making sure the pizza dough base holds up. We used the aluminum deep dish pan and par-baked the dough in the Pizzeria Pronto® so that it would keep its shape.
First, get the Pronto (or your conventional oven) to about 500ºF, place the prepared dough in the pan with the excess dough flopping over the sides. Press the edges into the sides of the pan to form its shape. Next, par-bake the dough for about 3-4 minutes until it just starts to firm up. Remove from oven and trim off excess dough. Now it’s safe to add the toppings and not have a soggy bottom!
Once your deep-dish is par-baked and ready you can add your favorite nacho toppings. For ours, we went the triple-decker dip style, layering ingredients and chips.
- Ground Beef (pre-cook)
- Three Blend Cheese
- Tortilla Chips – We recommend thick ones!
Avocado, sour cream, lime, and cilantro to add after cooking if desired.
Bake for 5-6 more minutes at about 500ºF to melt all the cheese without burning the chips. Top with your favorite nacho toppings.
To remove final pizza from the pan, we lifted up one side and slide a plate under to keep its shape. Eat from the pizza bowl or cut your own slice!
For other fun recipes check out:
Try out the Nacho Pizza this week. If you make your own we would love to see on Instagram @_pizzacraft #pizzacraft. Next week will choose our favorite pizza to feature right here on the blog!