Loaded Nacho Pizza

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Loaded Nacho Pizza


  • 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


  • 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.