Two things you need to understand here, only two, pizza and nachos! I can just end it right here and slap the recipe down on this page right now. But, let me expound on this finger friendly dish for a wee bit.
The only work you’ll put into this wonderful pizza-nachos combo, is the delicious gouda bechamel sauce. And I assure you that it’s quite simple. The bechamel sauce lends these awesome nacho’s so much flare, and it made me feel über fancy, for a not so fancy dish.
A few good ingredients and you are set.
- Gouda Cheese
- Pizza Sauce
- Italian Sausage (mild)
- Tortilla Chips
- Fresh Herbs, Basil and Oregano
However, I firmly believe in quality over quantity, and that’s why you should aim for a great brand of cheese. It makes such a difference in how your cheese melts. Shredded cheese works well, but go for the fresh mozzarella it melts so much better. Gouda can be found in the special cheese section, also you can find the pepperoni in the specialty cheese section too. For the pepperoni is more of a preference, feel free to use pre-sliced to save time.
Bechamel sauce is the mother sauce in the culinary world. And is the key to making a great cheesy, flavorful, sauce.
As fancy as the name bechamel sounds ( I love saying bechamel… Often!) it’s quite simple to put together. So, don’t let the fancy french name intimidate you you’ll be a pro at this sauce. The bechamel sauce level up these nacho’s in a sensational way the best nacho’s has at least two different types of cheese. A more saucy cheese and the gooey cheese oh boy! you are in for a treat I tell ya! This is the perfect season for nacho’s, think football games on the big screen, and basketball. What a perfect time to impress some folks at your next gathering.
The sausage was so necessary in these nachos, think of a meat lover’s pizza, on chips! Get ready for your happy dance, because it;s coming. This is supreme, I haven’t found a pizza or a nacho dish that I didn’t like… well, maybe once. Putting them together is a food matrimony made in heaven! Theres gotta be nacho’s and pizza in heaven.
And just like a good pizza, fresh basil, and oregano adorned the chips like ornaments to a Christmas tree. Christmas is 48 day’s away by the way, just thought you might wanted that bit of info… Ok, I won’t stray from this tasty subject, because of my favorite holiday is approaching. These nacho’s would be a great appetizer for your family on Christmas day though… Just a thought.
Well we have covered the basics and now it’s time for you to show off your appetizer making stuff with these satisfying nacho’s.
Pin this to your recipe board on Pinterest It will come in handy trust me! And like and share with all your foodie family and friends on Facebook. When you make these, because i’m so confident you will, take a photo and use the hashtag #bonitaapplecrumb on Instagram that way I can shout you out for doing an amazing! job.
I would love to hear your feedback leave me a comment below and let’s chat.
Bonita's Pizza Supreme NachosPrint Recipe
- Tortilla Chips, enough for about 6 people.
- 1 half of a Pepperoni stick sliced, or 1/2 a cup of pre sliced pepperoni.
- 4-5 slices of Fresh Mozzarella cheese cut into halves. If using shredded use 1and 1/2 cups.
- 2 tablespoon of butter.
- 1 half of a small yellow onion.
- 2 garlic cloves smashed a bit.
- 2 tablespoon of flour.
- 2 cups of whole milk.
- 1/4 teaspoon of kosher salt.
- 1/4 teaspoon of white pepper.
- 1 cup of gouda cheese.
- Half of one package of mild Italian sausage.
- 1/2 cup of pizza sauce from a jar.
- Fresh basil and oregano minced together about 1/2 tablespoon.
*FOR THE BECHAMEL SAUCE (see notes)
In a small sauce pan on medium heat place onion cut side down, and garlic in pan. allow the onion and garlic to become seared just a bit for about 3 minutes.
Lower heat and add butter stirring just until the flavors have released and onion and garlic become soft.
Add flour and whisk for about 3 minutes to make a roux.
Add milk slow and steady whisk constantly, and cook whisking until thick and velvety smooth.
Whisk salt and pepper and allow sauce to simmer for about 10 minutes.
Now you can discard the onion and garlic by fishing it out with a spoon.
Add the 1 cup of gouda cheese to the bechamel sauce and allow to slowly melt stirring it occasionally.
After the cheese melts completely the sauce is done, *If you have a hand blender use it to smoothen the sauce out even more, This is optional
On medium heat start to brown the sausage until cooked through.
Assemble chips on a oven proof plate, or use a baking sheet.
Set Preheat oven to 450 at this time.
Once sausage is done cooking drain any fat from the pan and place meat in a small bowl set aside.
Add 1/2 cup of pizza sauce on top of chips
Add sliced pepperoni making sure to spread out nicely.
Add mozzerella getting enough pieces onto as many chips as you can, or if using shredded sprinkle all over the chips.
Drizzle some of the gouda cheese sauce on top and sprinkle fresh herbs on top.
Bake in the oven for 8-10 minutes to melt cheese and allow pepperoni to get crisp, checking on it half way.
Sprinkle with more fresh herbs, parmigiano reggiano cheese and eat immediately.
The bechamel sauce makes quite a bit you can store the cheese sauce that's left over and use it for more nacho's or for pasta later on in the week. Use it within a three days or so.