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Nacho Pizza

Serves 4.


    Nacho Pizza

    Nachos meet pizza. Pizza meet nachos. All your favourite nacho flavours are piled onto a warm, oversized tortilla, proof that pizza night can play by the nutritional rules. If serving leftovers, leave off ingredients lettuce through cilantro on the portion of pizza you’re not serving immediately, then reheat in oven or a heavy-duty dry skillet until crust is warm. Top with remaining toppings.


    Flower power  Deep, corny flavoured masa harina is a flour made from nixtamalized corn (corn soaked in limewater) and has a lower glycemic index than white flour used for most pizza crust. Use extra to try making your own taco tortillas. Look for it at Latin grocers and some larger supermarkets.


    Nacho Pizza


    • 2 large organic eggs
    • 1 1/3 cups (330 mL) masa harina or cornmeal
    • 1 tsp (5 mL) dried oregano
    • 3/4 tsp (4 mL) garlic powder
    • 1/2 tsp (2 mL) onion powder
    • 1 cup (250 mL) refried beans
    • 1/3 cup (80 mL) sliced red onion
    • 1 cup (250 mL) shredded white cheddar cheese
    • 2 cups (500 mL) sliced Romaine lettuce, or other lettuce of choice
    • 1 avocado, sliced
    • 1/2 cup (125 mL) chunky low-sodium, sugar-free salsa
    • 1/3 cup (80 mL) cilantro
    • Juice of 1/2 lime


    Per serving:

    • calories422
    • protein18g
    • fat21g
      • saturated fat8g
      • trans fat0g
    • carbohydrates44g
      • sugars2g
      • fibre7g
    • sodium472mg



    Position rack in upper third of oven; preheat to 400 F (200 C). Line large rimmed baking sheet with parchment paper and lightly grease paper.


    In medium bowl, beat eggs. Add masa harina, 1/2 cup (125 mL) water, oregano, garlic powder, and onion powder; mix with your hands until dough ball forms. Spread evenly on prepared baking sheet into 9 x 11 in (23 x 28 cm) rectangle about 1/2 in (1.25 cm) thick.


    Bake crust until lightly browned and crisp on edges, about 15 minutes. Spread refried beans on crust and sprinkle with onion and cheese. Bake until cheese is melted, about 5 minutes more.


    Top pizza with lettuce, avocado, salsa, and cilantro. Squeeze on lime juice.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.