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Mac-n-Cheese Pizza

  • Beginner
  • 1 (12-inch) pizza
  • 25 min
Baking Success Or Baking Mess

Ingredients

Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
OR Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
1 tablespoon Mazola® Canola Oil
toppings
1 box (12 ounces) shell pasta and cheese sauce mix
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded American cheddar cheese blend

Instructions

Put water on to boil for macaroni and cheese (refer to package directions). Preheat oven to 425°F.


Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover while preparing macaroni and cheese according to package directions.


Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.


Spread macaroni and cheese over crust. Top with shredded cheeses.


Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.


*If you don’t have a thermometer, water should feel very warm to the touch.


**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


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