Pizza Lab #32: Nacho Pizza
I think we can all agree that nachos (real nachos, not the kind from 7-11 that are just chips with fake cheese poured over them) are delicious. But they can be a bit messy to eat. Your hands can get dirty, and you can drop toppings anywhere along the trip between the plate to your mouth. Well, what if I told you that we have found a way to make nachos less messy to eat, but still just as delicious? Impossible you say? Nothing is impossible with the power of…pizza! That’s right. We combined nachos and pizza and came up with both the neatest nachos you’ve ever eaten, and also one of the yummiest pizzas.
We’ve been on a bit of a nacho kick lately here at PCFG headquarters ever since we discovered how easy it is to make homemade tortilla chips. That’s mainly where the inspiration for this pizza came from. There are some challenges, and always some risk when combining a food that stands on its own with another (lest we forget the Chinese food pizza, which to this day is probably our least successful pizza lab). But after some careful planning we decided on the best approach to this pizza, and it ended up working really well!
Obviously we couldn’t just toss a mound of tortilla chips on a pizza crust and call it a day, since that would make eating it nearly impossible. We had to restrain ourselves to one layer of chips, which is tough for nacho lovers, but necessary to retain structural integrity. In place of a sauce for this pizza we started with a layer of homemade guacamole. The guacamole also helped keep the chips in place.
We had to mostly bake the crust before putting any of the toppings on, since nachos left in the oven for 20 minutes would have burnt.
Once the crust was mostly done we layered on the guacamole and chips.
After the chips came chicken, lots of yummy chicken.
And of course that was followed by lots of cheese. We decide to use one of the shredded Mexican blends since just cheddar would have been boring.
After the cheese was on it was back in the oven to melt the cheese and finish cooking the crust.
Then it was time to top with some pico de gallo. We opted to add the pico de gallo after cutting the pizza in order to make things a bit easier and less messy.
Then it was time to eat. We were a little nervous…would it hold up? Would it taste good? The good news is, it did both! The pizza stayed together well and it tasted delicious. It was like eating nachos off an edible plate. While the pizza crust may not have added much flavor-wise to the nachos, it certainly added a new dimension to eating them. MexItalian – the next new hot fusion cuisine. You saw it here first people! Unless it’s actually already a popular thing I just missed…in which case, you’re seeing it here again!
The only real downfall of this pizza is that it doesn’t last super long as leftovers. Guacamole itself doesn’t do well when exposed to the air for awhile since it turns brown, and the chips start to get soggy. It’d probably be best to eat it all in one go, but if there are leftovers I’d give them a day or two tops to be eaten. The soggy chips aren’t so much of a problem…it takes away some of the textural interest while eating, but still tastes yummy since the corn flavor is still there. The main problem is the guacamole which starts to turn brown and taste not great.
Nacho mama’s pizza!
(get it…nacho mama’s pizza…not yo mama’s pizza… okay, I’ll leave.)
Posted on July 30, 2015, in Pizza Lab and tagged avocado, awesome, chicken, crazy crossovers, nachos, Pizza, yummy. Bookmark the permalink. Leave a comment.
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