Nacho Bread Pizzas

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Nacho Bread Pizzas

 

1 loaf baguette or semolina bread, day old is fine

1 tablespoon extra-virgin olive oil

2 garlic cloves, chopped

1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped

1 15 oz. can black beans

2 teaspoons hot sauce

1 1/2 teaspoons chili powder

1 1/2 teaspoons ground cumin

salt to taste

ground black pepper to taste

1 cup prepared salsa, any variety

2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack

1 heart romaine or 1/2 iceberg head, shredded

1/2 cup green olives with or without pimiento, chopped

1/4 red onion or 2 to 3 scallions, chopped

2 plum or vine tomatoes, seeded, diced

 

Split bread lengthwise. Hollow the bread out and cut each half in half across,

making 4 boats.

Preheat oven to 350 degrees.

Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan,

garlic and hot peppers. Drain beans. Add half of the beans then mash the

remainder of the beans in the can using a fork. Add mashed beans to the pan and

combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt

and pepper. When the spicy beans are hot through, spread them evenly across all

of the bread. Top with salsa and liberally sprinkle with cheese, covering bread

to all edges. The boats will only be half-full. Melt cheese in the oven until it

bubbles and begins to brown.

Top pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it

up with your hands, but eat over the plate (or the kitchen sink, like me).

Yields 4 servings.