Apizza Nachizza (Ah-beetz Na-cheetz)

Did you know that Connecticut is about to be formally declared as the Pizza Capital of the United States?! It sure is on Wednesday, May 22 in Washington, D.C.! Let’s make these together in honor of the upcoming big day in Connecticut history. I was inspired to make these Pizza Style Nachos after I was a judge in New Haven’s Apizza Fest last year. Growing up with an Italian family in Connecticut, pizza was always a staple. Yes, it is called Apizza (Ah-beetz) here. Being the Nacho King, I wanted to combine the best of two worlds. Apizza Nachizza (Na-cheetz)! Have fun with it! Use your favorite pizza toppings. I chose mushrooms, turkey pepperoni minis, red pepper, onions, poblano peppers and black olives. You can add or subtract whatever toppings you like! Mangia and enjoy! Ciao, Italia!

Lifestyle TV Personality, Foodie Trend Expert, Nacho King of Connecticut. As seen on Bravo’s Below Deck, Last Week Tonight with John Oliver, Great Day Connecticut, Connecticut’s Morning Buzz, NBC, and Fox, meet Alex P. Taylor. You may also have heard him on iHeartMedia’s “Alex and Renee Eat Connecticut” with Radio Personality Renee DiNino that aired on Kiss 95.7, Country 92.5, The River 105.9, KC 101 and 97-9 ESPN. Alex recently won in the Best of Hartford 2024 for Best Social Media Influencer. He has been an emcee and celebrity judge for numerous events and food competitions.  He just finished writing his first cookbook, “Totally Nachrageous- Lessons in Life and Nachos.” Follow his adventures on Instagram- @alexptaylor1 or Alex P. Taylor 1 Media, where he supports and celebrates small businesses, locally and beyond.

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Servings

4-6

Ingredients

  • 2 Bags (7.5 ounces) Pan de Oro yellow corn chips tortilla chips
  • 4 cups shredded Mozzarella or Italian blend cheese
  • 16 oz sliced mushrooms
  • 1 cup diced red pepper
  • 1 cup diced poblano peppers
  • (Optional: 2 diced jalapenos, remove seeds)
  • 4 oz turkey pepperoni slices or turkey pepperoni minis
  • 1 can sliced pitted black olives
  • 1 cup diced white onion
  • 1 cup grated parmesan cheese
  • 2 tablespoons freshly chopped basil for garnish

Totally Nachrageous Sour Cream Companion

  • 1 24 oz container of sour cream
  • 1 tablespoon basil paste
  • 1 tablespoon Italian seasoning
  • 1 tablespoon freshly chopped Italian parsley
  • ½ tablespoon minced garlic

Directions

  1. Preheat oven to 375 degrees
  2. Spread the tortilla chips on a circular pizza pan or sheet pan
  3. Evenly spread half the cheese and on all chips
  4. Spread mushrooms next
  5. Lightly spoon/drizzle sauce evenly on top of the cheese
  6. Top with sliced black olives, diced red pepper and onions
  7. Add remaining cheese
  8. Distribute mini turkey pepperoni slices and diced poblano peppers last
  9. Bake for 20 minutes at 375 degrees or until cheese is melted
  10. While nachos are baking, mix 1 tablespoon of Italian seasoning into your 24 oz of sour cream, then add your basil paste, freshly chopped parsley and minced garlic
  11. Remove from oven and place on potholders
  12. Sprinkle with grated parmesan cheese and freshly chopped basil
  13. Serve with Italian Sour Cream blend on the side and enjoy!
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