Macaroni and Cheese Pizza

Macaroni and Cheese Pizza

Macaroni and Cheese Pizza

Yield: Makes 2 each 10-12-in. pizzas


2 ea. 7-oz. Wood Stone Dough balls
2 oz. mozzarella, grated
¼ cup crème fraiche
2 cups cooked elbow macaroni
8 oz. cheddar cheese, grated


Oven Temperature: 550-580 degrees

  1. To assemble pizzas, scatter mozzarella to about ¾-in. from the edge.
  2. Dollop crème fraiche evenly over cheese and then cover with macaroni.

Flame Height: 3.6

  1. Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Add cheddar and return to center of the oven for 30 seconds more to melt. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.


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