Nacho Bread Pizzas
15 ingredients
15 steps
Ingredients
- 1 loaf baguette or semolina bread, day old is fine
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 cloves garlic, chopped
- 1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
- 1 (15-ounce) can black beans
- 2 teaspoons hot sauce
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- Salt and pepper
- 1 cup prepared salsa, any variety
- 2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
- 1 heart romaine or 1/2 iceberg head, shredded
- 1/2 cup green olives with or without pimiento, chopped
- 1/4 red onion or 2 to 3 scallions, chopped
- 2 plum or vine tomatoes, seeded and diced
Directions
-
1Split bread lengthwise.
-
2Hollow the bread out and cut each half in half across, making 4 boats.
-
3Preheat oven to 350 degrees F.
-
4Heat a small nonstick skillet over medium heat.
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5Add oil, 1 turn of the pan, garlic and hot peppers.
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6Drain beans.
-
7Add half of the beans then mash the remainder of the beans in the can using a fork.
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8Add mashed beans to the pan and combine with whole beans.
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9Season beans with hot sauce, chili powder, cumin, salt and pepper.
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10When the spicy beans are hot through, spread them evenly across all of the bread.
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11Top with salsa and liberally sprinkle with cheese, covering bread to all edges.
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12The boats will only be half-full.
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13Melt cheese in the oven until it bubbles and begins to brown.
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14Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve.
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15You can pick it up with your hands, but eat over the plate (or the kitchen sink, like me).
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