Hey Foodie Friends! I hope this email finds you having survived the first half of the week and well on your way to the weekend. Today we are in Savannah, Georgia! I love it here! I have to write this up quickly and go out and explore everything down here. Nick’s dad gave us a tip to go visit the park where Forrest Gump was filmed – the infamous bench he sat on – so that is on the top of our list. And tomorrow morning we will be getting up very early so we can go stand in line to get tickets for Paula Deen’s restaurant! I am super excited about that! We intended to get up early this morning but I was not feeling well and Nick, being the wonderful guy he is, let me sleep a little longer!
Are you wondering what I have for you today? Well yesterday I brought to you one of my macaroni and cheese recipes. In fact, the recipe is a slight adaptation from my momma’s macaroni and cheese recipe, which is why it is so delicious! Usually, however, I have a bunch leftover and boringly always heat it up and eat it the next day. Well, Nick and I experienced a unique dish a while ago that I wanted to recreate because we LOVED it! Are you ready to know what I’m bringing to you? Well, today, I bring to you Macaroni and Cheese Pizza! Think it sounds weird? Don’t think you will like it? Set aside your reservations and try this! It is delicious and the perfect pizza!
Here is what you will need for the dough:
- 1 1/2 cups warm water - somewhere between 100 to 110 degrees F, plus some extra if you need later
- 1 (1/4 ounce) packet active dry yeast
- 5 cups all purpose flour, plus some extra if you need it
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon sugar
- 1 to 2 teaspoons Italian Seasoning
- Olive oil, for drizzling
- Yellow Corn meal
- Put the water in a small bowl and add the yeast, stirring until it is dissolved
- In a large bowl, whisk the flour, sugar and salt together
- Add the yeast mixture and stir until soft dough forms
- If the dough is too dry add a tablespoon of extra water at a time; if the dough is too sticky add a tablespoon of extra flour at a time
- Transfer the dough to a floured work surface
- With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes
- Drizzle the inside of a clean bowl with olive oil
- Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel
- Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours
- Using a fist, deflate the dough in the center and cut into 3 equal - sized pieces
- Form the dough pieces into 3 balls and put into 3 oiled bowls
- Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour
*If you want to see some what the dough process, check it out here.
- You can find what you need for the macaroni and cheese here
If you want a homemade sauce, check out this one.
Now let’s get down to pizza assembly and cooking directions:
- Preheat the oven to 450 degrees F
- Roll out the dough ball into circles or into whatever shape you like
- Assemble the pizza with your sauce and macaroni & cheese
- Once you assemble your pizza, slightly grease a pizza wheel and sprinkle corn meal onto the top so the pizza will not stick
- Cook for 25 to 30 minutes or until your pizza is perfectly done to your taste; I like when the crust is fully cooked and not so gooey and because the macaroni and cheese is heavy [and I put a ton of it on the pizza] I had to cook the pizza much longer than usual
This pizza was heavenly. The more pizza I make the better it gets, but it is very hard for me to believe that my pizza will get any better than my buffalo chicken pizza and this macaroni and cheese pizza! These two pizza pies were phenomenal! I hope you all give this macaroni and cheese pizza a try! It is really the best of both worlds – macaroni and cheese and pizza. The gooey macaroni and cheese pairs well with the crispy pizza dough and if you broil the pizza the last few minutes the crispy cheese on the top is to die for!
I hope you give this a try!
Until Next Time,
Happy Pizza Makin’