It’s no secret we love #FridayNightPizzaNight. It’s the perfect way to wind down at home after a long week and get the whole family in on the cooking fun. This Three Cheese Macaroni Pizza from Alice at Hip Foodie Mom will be hitting our table tonight. Wisconsin cheddar, mozzarella and ricotta are the cheeses to this macaroni, while a topping of finely chopped cauliflower gives it an added crunch.
Round out this kid-friendly meal with chicken and steamed veggies or a side salad. If using a pizza stone, remember to bake your pizza at a higher temperature (500°F) for approximately half the time.
By Alice of Hip Foodie Mom
1 cup elbow pasta, dry
All-purpose flour, for rolling pizza dough
1 pound prepared pizza dough
2 cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
1/2 tablespoon heavy cream
1 tablespoon olive oil
1/4 cup Wisconsin ricotta cheese
1/2 cup (2 ounces) Wisconsin mozzarella cheese
1/4 cup cauliflower florets, finely chopped
Heat oven to 425°F. Bring pot of salted water to boil over high heat. Add elbow macaroni and reduce heat to medium-low. Cook pasta to al dente according to the package.
While pasta is cooking, working on lightly floured surface, roll out pizza dough and shape into circle. Transfer dough to baking sheet or pizza stone. Fold over outer edges of dough to create raised pizza crust. Set aside.
Drain macaroni and immediately return to pot. While still hot, add remaining 1 cup shredded cheddar and heavy cream. Mix well.
Drizzle olive oil over pizza dough. Evenly spread ricotta onto dough. Sprinkle shredded mozzarella and top with the macaroni and cheese mixture, spreading evenly over pizza dough. Top with cauliflower pieces and 1 cup shredded cheddar.
Bake 20 minutes or until crust is golden brown, cheese is thoroughly melted and cauliflower pieces are slightly browned. Remove from the oven and let rest 2 minutes.