Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

November 14, 2011

Chili and Nacho Pizza

I had a little chili left over and I was making bread...and before I knew it, a new football party food was born.  This pizza could be enhanced with fresh green onions, sour cream or tomatoes.  I used the original taco flavored Doritos, but any corn chip would provide the crunch and taste great.  Everyone in the house ate it quickly and came back for more.  The dough will make enough for two pizzas.  You can either double the topping ingredients and make two pizzas or make a loaf of bread with the other half.


Chili and Nacho Pizza

Dough

3 cups warm water
3 tablespoons yeast
1/2 cup sugar
3 teaspoons salt
4 tablespoons vegetable oil
8 cups flour

Topping 

3-4 cups prepared chili
4 cups shredded cheese
3 cups broken nacho pieces, not crushed


Add water, sugar, yeast, salt, vegetable oil and four cups of flour to a large bowl.  Stir until well mixed, although lumps will remain.  Allow to proof for about 20 minutes.  Add remaining flour gradually, and knead until an elastic texture is reached.  Return dough to a greased bowl, cover with wet towel, and leave to rise until double in size.  Punch dough down and cut in half.  Press half into a greased jelly roll pan.  If making two pizzas complete this step with the other half of dough. 
*If not, shape the 2nd half into a loaf and leave to rise for 45 minutes in greased bread pan.  Bake at 350F for 30-35 minutes.

Spread chili over raw dough in jelly roll pan.  Sprinkle 3 cups of cheese over chili and then add nachos.  Cover with remaining one cup of cheese.  Bake at 400F for 25-30 minutes.
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