Grilled Nacho Pizza

We can love nachos as an appetizer, a snack, fingerfood, or plainly a good treat for those having a summer break. But a recipe from damn delicious could bring a nacho dish into different heights just by putting together pizza and nachos! Find it weird? try it first! 

1 can (11-ounce) Pillsbury® refrigerated thin pizza crust
1/2 cup cooked refried beans
1 can (4.5-ounces) chopped green chiles
1 Roma tomato, diced
1 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves


  1. Preheat grill to medium heat. Lightly coat a 14x14 piece of aluminum foil with nonstick spray.
  2. Working on a surface that has been sprinkled with semolina or cornmeal, roll out the pizza dough into a 12-inch-diameter round. Transfer to prepared aluminum foil.
  3. Add dough to grill, foil side down. Cook, uncovered, until bottom of crust is golden brown, about 3 minutes; remove from grill.
  4. Flip the crust and spread refried beans evenly over the top, leaving a 1-inch border. Top with chiles, tomatoes and cheese.
  5. Place onto grill, foil side down, and cook, covered, until crust is golden brown and cheese begins to melt. 
  6. Serve immediately, topped with avocado and cilantro.

Posted by Diane Araga, on July 26, 2013 at 9:00 AM