Loaded Nacho Pizza

Ingredients

• 1 Cappello’s Naked Crust
• For the Pizza:
• 3 tablespoons olive oil, divided
• 1/2 pound ground beef
• 1/2 cup yellow onion, diced
• 1/4 cup red bell pepper, diced
• 4-ounce can diced green chiles
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Nacho Cheese Sauce:
• 1 tablespoon unsalted butter
• 1 tablespoon arrowroot starch
• 1/2 cup whole milk
• 1/4 teaspoon mustard powder
• 1/8 teaspoon cayenne pepper
• 4-ounce block pepper jack cheese, shredded
• 1 teaspoon cilantro, minced
• Optional Toppings:
• pico de gallo
• guacamole
• sour cream
• pickled jalapeños
• sliced black olives

Instructions

• Preheat the oven to 425 F. Place the baking sheet on the middle rack while the oven preheats.
• Cook the beef. In a medium pan set over medium-high heat, heat 2 tablespoons oil. Add ground beef, onion, red bell pepper, and chiles to the pan. Cook until veggies have softened and beef has browned, 5-7 minutes. Drain any excess liquid.
• Add chili powder, cumin, salt, and black pepper. Stir to combine and cook an additional 1-2 minutes. Remove from heat.
• Brush crust with remaining 1 Tablespoon oil. Place pizza directly on the preheated baking sheet. Cook for 11-15 minutes, or until the crust begins to brown.
• While the pizza is cooking, make the nacho cheese sauce. In a small saucepan placed over medium heat, melt unsalted butter. Whisk in the starch until it forms a paste.
• Add milk, mustard powder, and cayenne pepper. Cook, whisking constantly until sauce thickens slightly and just comes to a simmer.
• Remove from heat and add pepper jack cheese and cilantro. Whisk until melted and smooth.

• Top baked crust with the cooked meat mixture. Drizzle nacho cheese sauce over the meat and top with desired toppings. Slice and serve.