- 1 loaf baguette or semolina bread, day old is fine
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 cloves garlic, chopped
- 1 jalapeño, seeded and chopped or 1 pickled hot pepper of any kind, chopped
- 1 can black beans (15 ounces)
- 2 teaspoons hot sauce
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- Salt and pepper
- 1 cup prepared salsa, any variety
- 2 cups shredded cheddar, smoked cheddar, Monterey Jack or pepper Jack cheese
- 1 heart romaine or 1/2 iceberg head, shredded
- 1/2 cup green olives with or without pimento, chopped
- 1/4 red onion or 2-3 scallions, chopped
- 2 plum or vine tomatoes, seeded and diced
Split the bread lengthwise. Hollow the bread out and cut each half in half across, making four boats.
Pre-heat the oven to 350°F.
Heat a small nonstick skillet over medium heat. Add the EVOO, one turn of the pan, garlic and hot peppers. Drain the beans. Add half of the beans, then mash the remainder of the beans in the can using a fork. Add the mashed beans to the pan and combine with the whole beans. Season the beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering the bread to all edges. The bread boats will only be half full. Melt the cheese in the oven until it bubbles and begins to brown.
Top the Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick up the pizzas with your hands, but eat over the plate (or the kitchen sink, like me!).