I know people really like to order mac and cheese pizza. I typically try it and find it lacks flavor and doesn’t really taste that much like mac and cheese made on the stove or in the oven. At the end of the day, the mac and cheese pizza is not just making a pot of mac and cheese and then baking it on a pizza crust. It is actually a lot easier and quicker than making a whole pot. You can reduce the cooking time by buying a store bought pizza dough. The dough recipe I developed uses only a couple ingredients and takes about 1 hour to proof. The dough makes a thin crust but not super thin. It perfectly holds all the cheese, creme, and macaroni. I sprinkle the top of the pizza with garlic bread seasoning. This may seem odd to some but the seasoning contains ingredients familiar to traditional mac and cheese recipes: garlic, salt, bread crumbs, and Romano cheese.
I use creme creme fraiche mixed with a little hot sauce and yellow mustard to give the overall pizza the taste of traditional mac and cheese. You can make homemade creme fraiche by mixing 1 cup of heavy cream with 2 tablespoons of buttermilk. Cover the bowl with a cloth and place in a warm draft free area. The only caveat is it needs to thicken for 12-16 hours before being put in the refrigerator or used for this recipe.
This recipe ends up being vegetarian. Something I don’t do often and I refrained from using peppers. Two people can easily eat the pizza in one sitting is the canonical yield . But who am I kidding, this is pizza. If you don’t have self control, then the pizza will be gone in a matter of minutes. You can easily double the recipe for the mac and cheese topping and the dough if your in the sharing mood. Leftovers can reheated in the oven. Just put the pizza back in a preheated oven at 350° F on a aluminum foiled baking sheet for 10 minutes.
- 1 cup mozzarella, shredded
- 1/2 cup creme fraiche
- 2 teaspoons hot sauce
- 1 teaspoon yellow mustard
- 1 cup elbow macaroni, cooked
- 1 cup sharp cheddar, shredded
- 2 teaspoons garlic bread seasoning
- Pizza Dough
- 1/2 cup hot water (100-110°F degrees)
- 2 1/4 teaspoon instant yeast
- 1 teaspoon sugar
- 1 1/2 cup all purpose flour
- 1/4 teaspoon of salt
- olive oil
- 2 teaspoons semolina flour
- The Dough: In the mixing bowl of a stand mixer with the dough hook attachment, add the water and sprinkle the yeast and sugar on top. Let bloom for 5 minutes. In a small mixing bowl, with a whisk combine the flour and the salt. Add the flour mixture 1-2 spoonfuls at a time, mixing on low. Continue to add the flour until a dough ball begins to form (see note). Now turn your mixer to medium-high and knead for 2 minutes. The dough should not be sticky and when you poke it, your finger indent will remain. Put the dough into a large mixing bowl lightly covered in olive oil and cover with a clean towel or cling wrap. Let proof for 1 hour in a warm draft free area in your kitchen.
- Adjust an oven rack to the lowest position. Preheat your oven to 450°F.
- When the dough is ready, punch the dough down on a piece of parchment covered in semolina flour. Cover with towel or cling wrap for 5 minutes. Roll the dough out into a 14-inch circle. With your fingers, crimp the edge of the dough to create the rim.
- Evenly layer the mozzarella cheese on the pizza dough. Stir together the creme fraiche, hot sauce, and mustard. Pour the creme fraiche mixture evenly over the top of the mozzarella topped dough. Evenly distribute the cup of macaroni over the top of the pizza. Put the pizza still on the parchment paper onto a baking sheet. Put the pizza in the oven for 8 minutes. Take the pizza out of the oven and evenly distribute the cheddar over the top. Sprinkle the garlic bread seasoning over the top. Put the pizza back into oven for 4 minutes until the crust is just golden brown.
- If you find the ingredients aren't coming together, stop the mixer and use a spatula to push the flour into the center of the bowl.