Cheesy Pizza Fusion (Print Version)
# Ingredients:
→ Macaroni with Cheese
01 -
16 ounces of elbow macaroni
02 -
A tablespoon of olive oil (to coat the pasta)
03 -
2 cups of thick cream
04 -
Half a cup of parmesan cheese, finely grated
05 -
4 tablespoons of butter
06 -
1 teaspoon of minced garlic
07 -
1 teaspoon of salt
→ Pizza Components
08 -
2 to 2½ cups of mozzarella cheese, either crumbled or shredded
09 -
Dough for 2 pizzas, 16 inches each
# Instructions:
01 -
Get your oven hot—set it to 400°F (or 200°C).
02 -
Fill a big pot with water and bring it to a boil. Once it’s boiling rapidly, toss in the elbow macaroni and cook until it’s just right (around 8 minutes). Strain out the water and put the pasta back in the pot. Mix the macaroni with a tablespoon of olive oil to coat it evenly, and set this aside.
03 -
In a medium pot, set on medium heat, start making your cheese sauce. Begin with the butter—let it melt down first. Next, add the cream, garlic, salt, and all the cheese. Stir it together until it combines. Mix 2 tablespoons of water with cornstarch to make a slurry, then pour that in the pot. Keep stirring until everything’s melted and creamy.
04 -
Take ¾ cup of the cheese sauce and put it into a small bowl. This will be used to spread over the pizza dough later. Stir the rest of the sauce into the cooked noodles so the pasta is well coated.
05 -
Lay out the pizza dough on a non-stick or prepared pan and bake it for 5 minutes to get it started.
06 -
Spoon your cheesy macaroni mix onto the crust, then sprinkle a cup of mozzarella on top of each pizza. Bake both pizzas at 400°F (200°C) for about 20 minutes, or until the top is bubbling with melted cheese and the crust is golden and crisp.
# Notes:
01 -
Yields two pizzas that are 16 inches each.
02 -
Prebaking the crust keeps it nice and crunchy.
03 -
It’s best eaten right out of the oven when it’s warm and fresh.