Pizza Nachos
Pizza nachos. Two of our favourite things smashed together into one completely ridiculous, completely brilliant sharing dish. We made this for a movie night and honestly it disappeared before the opening credits were done. You get that crispy, garlicky, herby nacho base topped with all the classic pizza flavours, and it just works in a way that feels a bit mad but also totally obvious. Make this on a Friday night and you will not regret it.
Before You Start
- Preheat oven to grill setting
- Large mixing bowl
- Baking tray
- Oven-safe pan
Ingredients
- 3 tbsp plant-based butter melted
- 1 tsp garlic powder
- 1 tsp Italian herbs
- 1 tsp chilli flakes
- 4 tortillas - cut into triangles
- 120ml pizza sauce
- ½ block of plant-based cheese
- mushrooms sliced
- olives
- fresh basil
Method
For the tortillas
- Cut your tortillas into triangle shapes to replicate nachos
Season the tortillas
- Add the melted dairy-free butter, garlic powder, Italian herbs and chilli flakes to a large mixing bowl
- Mix together before adding the cut up tortillas
- Mix well so each nacho is well covered
- Add the nachos to a baking tray and grill for 10 minutes or until golden brown
Make the pizza
- Add the cooked nachos to an oven friendly pan, spreading them evenly
- Add your pizza sauce, vegan cheese and toppings. You can use our suggested toppings or create your own
- Put back in the oven to grill for 10 minutes or until the vegan cheese has melted
- Serve immediately
Tips & Variations
- Get them crispy: Don't rush the grilling stage. You want each nacho golden and properly crunchy before you add any toppings. A soggy nacho is a sad nacho, trust us on this one.
- Make it your own: This is the kind of recipe that loves whatever pizza toppings you're into. Sliced olives, roasted peppers, jalapeños, vegan pepperoni. Go wild, it all works.
- Serve straight away: These are best eaten fresh out of the oven while everything is still hot and the cheese is melty. Get everyone around the table before you pull them out.
Why This Works
The trick is getting those tortillas properly coated in the melted dairy-free butter, garlic powder and Italian herbs before they go under the grill. That's what gives you that proper pizza-dough flavour in every bite rather than just a plain chip with toppings dumped on top. Getting them golden and crispy first means they hold up under the sauce without going soggy, which is the whole game with nachos.