All the best nacho fixings make for tasty toppings on Rach's French Bread Pizza.
For homemade guacamole: 1 minced jalapeño, ½ cup grated or minced red onion, 2 grated or minced garlic cloves, juice of 1 lemon or lime, 2 ripe Haas avocados, salt to taste, and a handful finely chopped cilantro to taste
For homemade pico de gallo: 1 ½ cups diced tomatoes, ½ cup finely chopped red or white onions, 1 chopped or grated garlic clove, a small handful of finely chopped cilantro, 1 seeded and finely chopped jalapeño pepper, lime juice and salt
- 2 tablespoons olive oil
- 1 pound Mexican raw beef chorizo or pork chorizo
- 1 white or yellow onion, finely chopped
- 2 cloves garlic, chopped
- 1 jalapeño pepper
- Salt and pepper
- 1 teaspoon ground cumin
- 1 can vegetarian spicy refried beans
- Hot sauce (Rach likes Tabasco or Chipotle Tabasco)
- 1 large loaf of French bread, 24-28 inches long, or 2 loaves 12-inch breads
- 1 ½ cups shredded yellow cheddar cheese
- 1 ½ cups shredded Pepper Jack cheese
- Pickled mild or hot jalapeño pepper rings
- Cilantro leaves
- Guacamole, homemade or store-bought (optional)
- Pico de Gallo, homemade or store-bought
- Sour cream or Mexican crema, for garnish
Preheat oven to 425˚F.
In a small skillet, heat 1 tablespoon oil, a turn of the pan, add chorizo, then brown and crumble with half the onions and garlic, and remove to bowl. Add more oil, a turn of the pan, add jalapeño, remaining half of the onions and garlic, and season with salt, pepper and cumin, ⅓ palmful. Soften 3-4 minutes, add ½ cup water and let it reduce by half. Stir in refried beans and hot sauce, optional.
Line a baking sheet with foil and cut bread into 4 pizza planks or French bread shells. Toast a few minutes to crisp up a bit but do not brown. Top with refried beans, chorizo and cheeses, bake to brown and bubbly, about 12 minutes. Top with pickled peppers and cilantro, then dot with guacamole and/or pico de gallo, and sour cream or a squeeze of Mexican crema.