Italian Nachos

This one was fun! Using Terilli’s of Dallas as the primary inspiration, I experimented with various dough treatments to get a crisp like a nacho chip. I’ve never had Terilli’s, but I saw them on a food show and thought it was a brilliant idea, especially if you want a variety of toppings.

Italian Nachos

inspired by Terilli's of Dallas

Ingredients for 2 servings
half a ball of premade, storebought pizza dough
olive oil (enough to just cover the bottom of a skillet)
flour for dusting

Chicken, Pesto, & Goat Cheese topping:
poached chicken (1-2 tenders)
1/4 cup fresh pesto
2 tablespoons goat cheese

Broccoli Raab & Parmesan topping:
4-6 stalks broccoli raab
2 large cloves sliced garlic
pinch of crushed red pepper flakes
2-4 tablespoons grated Parmesan cheese

Basic Cheese topping:
8-10 small mozarella balls
4-6 tablespoons grated Parmesan
2 tablespoons tomato sauce
optional: dried thyme and/or oregano

Pancetta & Cheese topping:
1-2 tablespoons diced pancetta
2-4 small mozarella balls

3 Cheese topping:
Mozzarella balls
Parmesan Cheese
Goat Cheese

Bake temp: go by the directions in the pizza dough, or 450F/220C for 5 minutes

Recipe summary (see video for specifics): roll out pizza dough to 1/8th inch. Cut into triangles or squares. Pour enough olive oil into a skillet to just cover the bottom. Heat until a test piece of dough dropped into the oil creates active bubbles around the dough. Fry dough pieces on one side and drain on a wire rack covered with paper towels. Top with choice of toppings and bake for 5 minutes or until cheese melts but before the tips burn.