Mac-n-Cheese Pizza
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.
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
Method
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.
