May 29th, 2015


Mac and Cheese Pizza


Start with dough. I guess you could roll it out but I actually slap it and throw it into a pie. It's a talent I have.

Next, a layer of tomatoes. No sauce. This would make things too gooey. Now a dusting of salt and some oregano. Add the smoked gouda. This goes heavenly with the bacon.

Now, bacon because reasons and this adds support to the weight of the mac and cheese.


And now cold mac and cheese. Layer it on heavy because why not?


Mozzarella cheese. Don't spare any on my account. This will help keep things together and save you from a soupy mess. Stick it in the oven at 400 degrees for say, 12-15 mins, check it, and turn it and give it a few minutes more. Nice crusts!


When it comes out, it should be a little baked casserole.


And now, let it cool. Interior temp should be warm, like 120-140. Any hotter and it will all fall apart and you have to eat it with a knife and fork. That's not pizza! Nice and warm and it is finger food!


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