This recipe appears in:Pepperoni Pizza Supreme Nachos
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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- 10 ounce bag tortilla chips
- 6 ounce 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
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.
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.