Italian Nachos
If pizza and nachos had a delicious little love child, this would be it. Crispy pita chips layered with melty mozzarella, savory sausage, crispy pepperoni cups, creamy ricotta, and a side of warm marinara for dipping.
Seasoning Blend
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp crushed red pepper flakes
Ingredients
- 25 pita chips
- Olive oil, for frying
- ½ lb Italian sausage, casings removed
- 3 oz pepperoni, sliced into ¼-inch rounds
- 1½ cups shredded part-skim mozzarella
- ¾ cup The Curvy Italian marinara
- ½ cup whole milk ricotta
- 6 pepperoncini peppers, thinly sliced
- Chopped fresh parsley, for garnish
Instructions
- In a small bowl, mix together all seasoning blend ingredients. Set aside.
- Heat about 1 inch of oil in a heavy skillet to 350°F (180°C). Fry pita chips in small batches for about 30 seconds total, turning once, until golden and crisp. Drain on paper towels and sprinkle with seasoning blend while warm.
- In a skillet over medium heat, cook sausage, breaking into crumbles, until browned and fully cooked (about 8 minutes). Remove from heat.
- Preheat oven to high broil. Arrange pepperoni slices on a baking sheet and broil briefly until edges curl and lightly crisp. Watch closely to prevent burning.
- Spread pita chips on a baking sheet. Top evenly with mozzarella, cooked sausage, and pepperoni. Broil 1–2 minutes until cheese is melted and bubbly. Optional-garnish with some basil leaves.