Nacho Pizza

What do you call pizza that isn’t yours? NACHO PIZZA!

Don’t worry, that will be the only lame joke on the blog today.

It’s April Fool’s Day, and I’ve already been pranked a few times. The Washington Metropolitian Area Transit Authority decided to prank me this morning. I had a job interview in SE, so I was going to take the 90/92. I checked Nextbus and it said there’d be a 92 bus in 6 minutes, so I waited. But it didn’t show up. Then it said there was a 90 bus in 3 minutes. Again, I waited. Still nothing. So I had to abort mission and walk to the metro. Ended up being a few minutes late to the interview. Good one, WMATA!

Then I got home and grabbed a Diet Dr. Pepper. The can was weirdly wet, but I didn’t pay much attention. Then I went to move the 12 pack away from the trash cans, and realized the whole box was soaked in soda. Apparently when my roommate hired cleaning ladies yesterday, they managed to puncture a hole in one of the cans, but just left it there leaking on the floor. PUNK’D.

And then I turned on my camera to take pictures of today’s recipe. Nothing. Turns out the battery was completely dead. That one is my bad.

So I apologize, all these pictures are from my phone. Not great. But it was either that, or MS Paint drawings of the meal.

See? No one wants that.

I guess I could have waited for the battery to charge, but I was hungry…

Two things to note: This is actually only 1/4 of the dough from the recipe. I made another mini pizza a couple days ago. 1/4 of the dough makes a pretty good lunch-sized pizza. Second, it looks like I piled on an absurd amount of toppings. It flattens out when it cooks, I promise.

Nacho Pizza

Serves 1

½ of the dough made from the whole wheat pizza dough recipe (maybe you have it left over from the BBQ Chicken Pizza earlier this week?)
1 boneless skinless chicken breast
1 can black beans, drained
½ red onion, sliced thinly
½ cup shredded mozzarella
1 small avocado
5 dollops of sour cream

Preheat oven to 350 degrees. Place chicken breast in a small oven-proof dish and season with salt and pepper. Bake for 25 minutes or until cooked through. Remove from oven use two forks to shred.
Turn oven up to 500 degrees.
Take half of the dough from the whole wheat pizza dough recipe and stretch it into a thin round. Place stretched out dough on an oiled oven sheet.
Place a layer of black beans (drained) on the dough. You can make it as thick as you like, depending on how much you love black beans. Cover with shredded mozzarella. Next layer on the shredded chicken, again, just put on as much as you like. I like to pretty much cover the whole thing with chicken. Toss on your red onion slices, and top with a little extra mozzarella.
Bake for 13-15 minutes, until cheese is bubbly and golden brown. Remove from oven and top with slices of avocado and dollops of sour cream. Slice and serve!

Whole Wheat Pizza Dough
Makes two single serve pizzas

¾ cup warm water
½ tsp active dry yeast
1 ½ cups all-purpose flour
½ cup whole wheat flour
½ tsp salt
2 tbsp plus 2 tsp olive oil

In a small bowl, sprinkle yeast over warm water, let sit for a few minutes.
In an electric mixer fitted with a paddle attachment, stir together all-purpose flour, whole wheat flour and salt. With mixer on lower, drizzle in olive oil and mix until blended. Still with mixer on low, pour in water/yeast mixture and continue stirring until combined, and dough forms a sticky ball. It’s pretty sticky, don’t worry about that.

Lightly oil a medium sized bowl. Form dough into a ball and put in oiled bowl, turning to coat. Cover bowl with plastic wrap and place in a warm area for 1-2 hours.

*This makes enough crust for two single serving pizzas. You can wrap the other half up in plastic wrap, toss it in the fridge and make another pizza next weekend. The dough only gets better after chilling in your fridge for a few days.