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Pizza nachos.

Tad Seaborn/The Globe and Mail

You've made it through election day. Did you vote with your heart? Strategically? Did you waffle? You've got to be hungry – I mean, you did run into the voting station all breathless and flustered, joining the lineup moments before it closed. (It can't just be me.) And now you're in for the long haul watching results trickle in. You need energy and possibly comfort, so combine the soothing ingredients of pizza with the nibble-friendly vibe of nachos and hold your breath between bites.

Ingredients

1 bag of tortilla chips

5.5 oz of tomato paste

3 tbsp of tomato pesto

1/4 teaspoon of salt

1 teaspoon of garlic

1/2 cup of cherry tomatoes

2 cups of cheddar or mozzarella cheese

1/2 cup of olives

3 green onions

18 to 20 slices of pepperoni

water

Method

1) Preheat oven to 375 F. Spread 1 bag of tortilla chips (340 g) onto a cooking sheet or into a large cast-iron pan.

2) In a medium bowl, combine a can of tomato paste (5.5 oz), 3 tbsp of tomato pesto, 1/4 teaspoon of salt, 1 teaspoon of minced garlic and 1/2 cup of sliced cherry tomatoes. (Feel free to adjust ingredients and add your faves.) Mix well and thin slightly with a few teaspoons of water. Spoon evenly over the chips.

3) Cover with 2 cups of shredded cheddar or mozzarella cheese and top with 1/2 cup of sliced olives, 3 sliced green onions and 18 to 20 slices of pepperoni. Bake on the middle rack for about 20 minutes or until the cheese is melted. Eat immediately. Serves 4.

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