Mac and Cheese Pizza

Recipe courtesy Nick Strachan, Ian's Pizza, Madison, Wisconsin
Show: The Big Cheese Episode: Mac and Cheese
TOTAL TIME: 2 hr 30 min
Prep: 20 min
Inactive Prep: 2 hr
Cook: 10 min
 
YIELD: One 12-inch pizza
LEVEL: Intermediate

ingredients

  • 1/2 cup grated mozzarella
  • One 12-inch pizza base, recipe follows
  • 1/4 cup creme fraiche
  • 1 cup elbow macaroni, fully cooked
  • 1/2 cup sliced Chicago-style hot dogs, optional
  • 1/2 cup grated Cheddar
PIZZA DOUGH:
  • 2 tablespoons olive oil, plus more for bowl
  • 1 teaspoon salt
  • Cornmeal, for dusting
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Directions

Preheat the oven to 500 degrees F.

Sprinkle the grated mozzarella evenly over the pizza base, then drizzle the creme fraiche over the top. Add the elbow macaroni, again sprinkled evenly on top. Add the Chicago-style hot dogs as an optional extra, or other toppings according to taste. Cook in the oven until the pizza base has cooked through and the cheese has melted, about 8 minutes.

Remove from the oven and sprinkle lightly with the Cheddar. Pop back into the oven for another couple of minutes for the cheese topping to melt.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
In a large mixing bowl, dissolve the sugar in the warm water, and then add the yeast. When the mixtures starts to foam on top, after about 3 minutes, add the flour, olive oil and salt. Knead for 5 minutes until the dough is smooth and shiny. Add more flour if necessary to get the right consistency. Place the dough in a large, lightly-oiled bowl, cover with cling film and set aside to rise, 1 to 2 hours. When the dough has doubled in size, remove from the bowl and knead again. Divide into 4 equal dough balls and allow to rest before shaping into thin 12-inch round pizza bases. Makes four 12-inch pizzas.

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  • on October 17, 2013

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    Didn't have crème fraiche, so I substituted stewed tomatoes. Dough was wet and hard to pick up. Flavor was great, but next time I'll par-bake before I top with tomatoes. Great idea!!

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  • on December 02, 2011

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    One word: OMG! I made this today but tweaked it a bit. I made a white sauce with flour, cream, butter and some mexican cheese. Added the cooked macaroni, and topped with aged white cheddar, some parm and then a little salt and pepper. It was sooo good. Next time I want to add some diced ham to it. Yum, yum, yum. Thank goodness I happened to turn to Cooking Channel in time to see The Big Cheese and get this recipe.

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