Pepperoni Pizza Supreme Nachos Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated April 16, 2019
20140129-pizza-nachos-edit.jpg
. Yvonne Ruperti

This loaded version of pizza nachos is layered with all the fixin's: tomatoes, pepperoni, sweet peppers, onions, olives, and loads of gooey mozz.

Recipe Details

Pepperoni Pizza Supreme Nachos Recipe

Active 10 mins
Total 30 mins
Serves 6 to 8 servings
Makes 1 pan

Ingredients

  • 10 ounces bag tortilla chips

  • 6 ounces can tomato paste

  • 12 ounces cherry tomatoes, chopped

  • 1/2 teaspoon oregano

  • Kosher salt

  • 16 ounces shredded mozzarella cheese

  • 6 ounces pepperoni, sliced thin

  • 2 sweet peppers (green bell pepper, banana pepper), seeded and sliced thin

  • 1 small red onion, sliced thin

  • 1/2 cup sliced pitted black olives

Directions

  1. Adjust oven rack to middle position and preheat to 375°F. Scatter chips in 13- by 9-inch baking dish. Stir tomato paste, tomatoes, oregano, and 3/4 teaspoon salt in bowl to combine.

  2. Spoon tomato mixture over chips. Scatter cheese on top. Scatter pepperoni, peppers, onion, and olives over the top. Bake until cheese is melted and nachos are hot, about 20 minutes. Serve immediately.

Special Equipment

13- by 9-inch pan

Nutrition Facts (per serving)
497Calories
29gFat
39gCarbs
22gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories497
% Daily Value*
Total Fat 29g38%
Saturated Fat 11g57%
Cholesterol 57mg19%
Sodium 1033mg45%
Total Carbohydrate 39g14%
Dietary Fiber 4g15%
Total Sugars 7g
Protein 22g
Vitamin C 37mg187%
Calcium 475mg37%
Iron 2mg12%
Potassium 597mg13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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