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
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.
