Yep, you read it right! You’re thinking “why would you put mac and cheese on a pizza?” I say, why not? I like to have a couple of my pizza bases on standby in the freezer, par-cooked with some of the Gaults tomato ketchup on. They’re super-handy to pull out and throw essentially any topping you like on. One day I tried mac and cheese and it was awesome. Today I thought we’d take it up a notch by adding prawns and Clevedon Valley buffalo bocconcini.
Ingredients
| 1 | Pizza dough, quantity (see recipe below) |
| 1 cup | Tomato ketchup, I use Gaults 100% sweetened by vegetables tomato ketchup |
| 1 | Mac 'n' cheese, quantity (see recipe below) |
| 250 g | Clevedon buffalo bocconcini |
| 200 g | Prawns (Main) |
| ½ | Red capsicums, finely sliced |
| ½ cup | Chopped parsley |
For the pizza dough
| 2 tsp | Dried yeast |
| 1 pinch | Sugar |
| 2 cups | Flour |
| 1 Tbsp | Oil |
| ½ tsp | Salt |
| 1 sprinkle | Cornmeal, or fine semolina for dusting |
For the spicy mac 'n' cheese
| 2 cups | Milk |
| ½ tsp | Cayenne pepper, (or chilli powder) or more to taste |
| ¼ tsp | Salt |
| 50 g | Butter |
| 50 g | Plain flour |
| 200 g | Cheddar cheese, grated |
| 100 g | Macaroni, cooked according to packet instructions, then drained and cooled |
Directions
- For the pizza dough, place yeast, sugar, 2 tablespoons of the flour and ⅓ cup warm water in a large bowl. Mix to combine, and set aside in a warm place until bubbling (about 20 minutes).
- Using a wooden spoon, stir in the remaining flour, ½ cup warm water, oil and salt (you may need a little more water).
- Tip out on a floured bench and knead for about 7 minutes until silky smooth. Wash and oil the bowl, then place dough in and turn it over, so oiled side is facing up.
- Cover with plastic wrap and leave in a warm place until doubled in size (1-2 hours).
- For the spicy mac 'n' cheese, to make a cheese sauce, warm the milk, cayenne pepper and salt in a saucepan over medium heat until steaming but not boiling.
- In a separate saucepan, melt the butter over a medium heat, add the flour and stir until it beings to foam and loses its raw taste (about 3 minutes; do not allow to brown). Turn off the heat, whisk in the hot milk and return to a low-medium heat.
- Continue whisking until the mixture is thickened to ensure a smooth sauce (about 4 minutes).
- Fold in the grated cheese, then place in a large mixing bowl with the cooked pasta, mix gently to combine.
- Preheat a pizza stone on the hottest oven setting for at least 20 minutes. Punch dough down and divide in two.
- Roll out on a floured board to very thin 30cm-diameter rounds.
- Coat a flat metal tray with cornmeal or semolina, place one of the rounds of dough on and spread with half the tomato sauce.
- Then spoon over half the mac 'n' cheese, half of the prawns and half of the buffalo bocconcini.
- Slide on to the hot pizza stone and bake for about 12 minutes until the base is crisp and the cheese just melting. Serve immediately. Repeat with remaining ingredients.