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Nachos and pizza have one great thing in common: gooey cheese. And lots of it. This version of super loaded Italian-style nachos has it all: heaps of spicy pepperoni, sweet peppers, onion, black olives, and, you guessed it, gobs of melted lava mozzarella. Instead of a typical tomato sauce that would sog out the crispy chips, a thicker version composed of tomato paste and chopped fresh tomatoes makes the perfect tomato-y layer underneath all the goods. For extra pep, sprinkle on pickled jalapeños before serving.
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.