Pepperoni Pizza Supreme Nachos

[Photograph: Yvonne Ruperti]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Pepperoni Pizza Supreme Nachos

About This Recipe

Yield:Makes one 13- by 9-inch pan
Active time:10 minutes
Total time:30 minutes
Special equipment:13- by 9-inch pan
This recipe appears in: Pepperoni Pizza Supreme Nachos


  • 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


  1. 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. 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.

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