Double-Cheese & Pepperoni Pizza Nachos for Movie Night


Pizza Nachos are a family moment in the making.

You know what’s always a family dinner winner? Pizza piled high with everyone’s favorite toppings. The only hitch is that it can be a bit of a pain to make at home. Stretching out the store-bought dough never goes smoothly for me: half of the dough might puff up too high with thin holes in the other half. I can never get it perfect. So behold an easier, quicker way to get your pizza fix: Pizza Nachos, tying into Netflix’s September theme of “Pizza and a Movie.” It’s quick to make and easily devoured in front of a movie.

And the best thing is that you can use whatever pizza toppings you want. I went the pepperoni and double cheese route: there’s a layer of garlicky fondue-like cheese sauce made from a 6 Cheese Italian blend. I think the cheese blend is the best route since it’s a combo of mozzarella, provolone, Parmesan and more—but all mozzarella can be used instead. Then, I layered with my favorite toppings: mushrooms, roasted peppers, olives, tomatoes, jalapenos, and two types of pepperoni (turkey and regular). My toppings are lined up below but you can add any pizza toppings that your heart desires to these nachos.


The options are pretty endless at this point—pineapple and ham; cooked sausage crumbles and peppers; crisp bacon and jalapeno. Make two batches of nachos, so kids and adults can design their own just like they would a pizza. Then, another layer of shredded cheese is spread on top of these toppings for double cheesiness. A stint in the oven makes these all oozy and warm.

Note that the measurements for the toppings are what worked for me–feel free to increase/ decrease any toppings. Like more pepperoni? Pile it on! Don’t like mushrooms? Nix it all together. Turn this into a family activity before movie night to brainstorm the best ultimate pizza nachos you can make.

Double-Cheese & Pepperoni Pizza Nachos

Yield: 4 servings


2 tablespoons butter

2 tablespoons all-purpose flour

1 ½ cups whole milk

2 medium cloves garlic, finely minced

2 cups finely shredded 6 Cheese Italian blend, divided

Tortilla chips, as needed

3/4 cup to 1 cup halved pepperoni slices

3/4 cup to 1 cup diced roasted red peppers

3/4 cup to 1 cup diced tomatoes

1/4 cup finely diced red onion

3/4 cup sliced white mushrooms

1/3 cup sliced olives

1 jalapeno, finely chopped (optional)

1. Preheat oven to 450 F degrees.

2. First, make the cheese sauce: In a medium, heavy duty pot, let butter melt over medium-high heat. Add flour, using a whisk to combine with butter. Pour in milk, again whisking to combine, until thick, just about 1 minute. (If mixture cooks too long and get too thick, just add a little more milk to thin out.) Reduce the heat to low. Stir in garlic and 1 cup shredded cheese, stirring until cheese is melted and incorporated into the sauce. Remove from heat.

3. Next, make the nachos: In an oven-proof dish or a foil-lined baking sheet, lay out one layer of chips. Pour some of the cheese sauce over the chips and layer with half the toppings: pepperoni, red peppers, tomatoes, onion, mushrooms, olives, and jalapenos. Sprinkle with ½ cup cheese. Top with another layer of chips, again drizzling cheese sauce over them (you may have extra cheese sauce leftover). Add remaining toppings and another ½ cup cheese.

4. Place nachos in the oven until the top is melty, about 5 to 7 minutes. Devour.