Pizza night just got a whole lot cheesier! This Mac’n Cheese Pizza is loaded with lots of gooey cheese, pasta, and topped with smoked kielbasa. Carbs on carbs never tasted more delicious!
Holy Cheesus guys! This is most definitely a cheese lovers pizza! This recipe combines my two food loves – Pizza and Mac & Cheese.
…and for kicks (and because I had some on hand) I added some sliced kielbasa on top!
You know by now that I’m #pizzadventurous . I’m rather adventurous as to what I’ll put on top of my dough. I can go from sweet to savory, breakfasty items to full-on Thanksgiving dinner!
I look at pizza dough the way an artist looks at a blank canvas. If I can imagine it, I can create it.
Well, that’s what I did with this pizza.
I’m sure you’ve all had or seen some variation of Mac ‘n Cheese pizzas in your life. What I hated about all of the ones I had over the years is that either the cheese dried out upon baking or the dough was way too thin and you had to result in eating pizza with a fork (yeah, I’m anti silverware with pizza).
This is one that I’ve been making for decades and it’s never failed me. I prefer the toppings on a pan pizza dough that is light enough so it doesn’t feel uber heavy when you eat it BUT strong enough to hold the toppings.
Ingredients Needed For This Pizza
- Prepared Grandma Pan Pizza Dough
- Prepared room temperature Mac ‘n Cheese ( I used my Creamy StoveTop Version but used large macaroni noodles instead of cavatappi)
- Lots of cheese – I used cut Colby jack, freshly shredded white cheddar and cubed Velveeta (it’s a must for this pizza)
- Sliced Kielbasa (totally optional but it adds some saltiness and meatiness to a carb-loaded pizza)
- Seasoning – paprika, sea salt, black pepper
Make the Dough
- In a large bowl or wooden pizza box, add the flour. Make a well. To that add in the water but only to the well. You want to keep the sides intact.
- Next, sprinkle the yeast overtop the water and, forming your fingers like a claw, stir the water and yeast mixture gently slowly bringing in flour to make a thick paste. It should be the consistency of thick pancake batter.
- Keep mixing with your claw fingers until you have a shaggy/sticky dough and almost all of the flour is incorporated. Next drizzle in the olive oil and stir, knead gently until all of the oil is incorporated.
- Add the sea salt and gently knead to bring the dough together.
- Dump the ingredients out onto a lightly floured board and continue to knead until you get a dough ball shape and all of the shaggy bits are incorporated. This should be semi-smooth.
- Take your mixing bowl and turn it upside down and place it over top of the dough ball. Let it rest for 20 minutes. By doing this, you’re allowing the gluten to relax.
- After 20 minutes, remove the bowl and place it in a large, lightly oiled bowl. Cover and refrigerate for up to 3 days. *Or see Same Day Dough method below
Chef’s Tip about Fermenting Dough
- Cold Ferment – By allowing the dough to relax and ferment in the fridge, you’re allowing the flavors to develop and slows down the yeast. You’ll not only get a better flavor but also a better texture.
- Same Day Dough – There is nothing wrong with using the same day dough method. You would just place the dough in the oiled bowl, cover, and set in a warm, dry area in your kitchen until doubled in size.
Pan The Dough
- Oil up your Pizza Pan, punch down your dough in the bowl, and place your dough (cold or same day) into the oiled pan.
- Using your fingertips, dimple the dough out towards the edges as far as you can get it. DO NOT FORCE IT. Cold dough will not stretch.
- Cover and repeat every 30 minutes or until the dough stretches to the edges of the pan.
Types of Pans to use
Add the Toppings
- Once the dough is in the pan(s), add on the shredded White Cheddar and Colby Jack (that can be shredded or sliced).
- Next, gently add on the mac ‘n cheese. You want it so it’s just slightly warm. This way it’s easier to distribute.
- If using, add on the sliced kielbasa then place chunks of Velvetta on top.
- Lastly, give it a kiss of seasoning with some paprika, salt, and black pepper
Cooking your Pizza
- I HIGHLY recommend you use the 2 pizza stone method listed in the instructions.
- Bake in a preheated 450F oven for 15-20 minutes rotating halfway through. The crust should be golden brown and puffed. The cheese melted and the kielbasa cooked and sizzling.
Pizzaiola Tip about Pizza Stones
- 2 pizza stones create a controlled heated area within the oven allowing the pizza to cook evenly. This means no more burnt cheese and puffy crust while the bottom of the crust is white and soft.
- By using 2 stones you’re enabling your oven to mimic how stone/brick oven works at your favorite pizzeria.
But first, let it rest!
When the pizza is done you have to do 2 things:
- Carefully (and immediately) remove it from the pan.
- Let it rest for about 10 minutes before cutting.
To remove the pizza from these pans I use a large Flexible Slotted fish turner. It works perfectly in the pans and doesn’t scratch the pan! Once removed place it on a cutting board or even a cooling rack and let it rest.
So why let it rest?
This pizza acts like how lasagna is when you first take it out of the oven. Ever try to cut and scoop out a slice of lasagna when it first comes out of the oven?
Yep… cheese and stuff go everywhere and it just falls apart. Well this pizza, because it’s so cheese-laden, acts the same way.
Just let it rest so the cheese can come back together and then you can cut it. Yes, it’ll still be ooey and gooey, it just won’t fall apart on your plate!
This pizza works on so many levels. The dough is super light and airy while that creamy cheesy pasta goodness just hugs the dough. And that salty, cooked kielbasa just totally completes the pie.
This is definitely not keto by any stretch of the means and I have no plans on trying to keto-fy it. You’re welcome to have at it.
Some days, you just need a body by carbs. This is pure, unadulterated comfort food in every. single. delicious. cheesy. bite!
Pizza Topping Substitutions
- Cooked Bacon – Do not make it super crispy as it’ll burn in the oven. You still want it to be pliable
- Steamed Broccoli – If you add veggies, it makes it healthy… right?
- Cooked Chorizo – Cook up some chorizo and crumble it into chunks
- Peppers – Slice jalapenos would be amazing on this!
- Beef – Cooked Ground beef patties (think mini cooked sliders)
- Breadcrumbs – To add more carbs, mix up some parmesan buttered bread crumbs and sprinkle that on top of the pizza in the last 5-7 minutes of baking
- Chicken & Bacon – Cook up some bacon and chicken and add that to the pizza before baking
Looking for more Pizza & Pepperoni Recipes?
- Grandma Pan Pepperoni PIzza
- 546 grams Tipo 00 flour or high gluten bread flour
- 406 grams of cool water
- 5 grams (1 1/2) teaspoon instant yeast (or active dry yeast)
- 12 grams of olive oil
- 10 grams of sea salt
- 6 cups Prepared Mac ‘n Cheese
- 3 cups freshly shredded white cheddar
- 1 cup Colby Jack (shredded or sliced pieces
- ~2 cups sliced cooked kielbasa (1/4-1/2” thick rounds)
- 1 teaspoon paprika
- 3/4 teaspoon sea salt
- 3/4 teaspoon black pepper
To make the pizza dough
- In a large bowl, add the flour and make a big well in the middle. Pour all the water into the well leaving the side intact. Sprinkle the yeast over the water.
- Form a claw with your hand and stir the yeast and water mixture, slowly incorporating the flour into the wet mixture and creating a thicker paste (think thick pancake batter). Slowly start to draw in a little bit of flour from the walls of the well until you have a shaggy dough.
- Next, drizzle in the olive oil and mix until you have a thick dough. once all of the oil is incorporated, add the salt and knead to bring the dough combined.
- Flip the dough out onto a very lightly floured board and knead, using the shagging bits of dough to help make a dough ball. The dough should be all incorporated and semi-smooth. Place your mixing bowl on top of the dough, covering it and let it rest for 20 minutes. After 20 minutes, your dough will have a shiny, more relaxed look and feel to it.
- Place the dough in a large, lightly oiled bowl, cover and refrigerate for up to 3 days. If using that day, place the dough in a warm, dry place and allow to proof until doubled in size.
Pan the Dough
- At least four hours before baking, spread out 1-2 tablespoon of canola oil in Two 4×12” Lloyd Pans Long Pans OR 1 rimmed 12×16” Grandma Pan (or half sheet pan). Place your cold dough in the middle of the pan. *If using Same-day dough, 1 hour prior to baking, add the warm dough to the oiled pan.
- Using your fingertips, dimple out the cold dough stretching it gently to the edges of the pan. DO NOT FORCE IT. Cover the pan with lightly sprayed plastic wrap and allow to rest 30 minutes. After 30 minutes, uncover, gently stretch the dough to the ends and cover again. Repeat the dimpling/stretch 3-4 more times. *Same-day dough may not need additional stretching. Once the dough covers the entire pan, cover and allow to rest for 1-2 hours or until it puffs up slightly. *Same-day dough may only need 30 minutes or less.
Dress the Pizza
- When you’re reading to make the pizza, preheat the oven to 450F. Place one rack on the lower third of your oven. On that place a pizza stone. It’s recommended you use 2 when you bake pizza. Place another rack on the upper ledge and place the 2nd pizza stone there.
- In a small bowl, whisk together the paprika, salt, and pepper. Set aside
- Uncover the pizza dough (s) and add half of the cheeses to each pan going within 1/4” of the crust edge. Add on the mac ‘n cheese, spreading it out into an even layer. Add on the kielbasa slices and sprinkle on the seasonings.
Bake The Pizza
- Place the prepared pizza to the bottom pizza stone and bake for 15-20 minutes rotating halfway through. Remove from the oven and, using a fish turner or large spatula, remove the pizza from the pan and set on a cutting/serving board. Allow to rest for at least 15 minutes before cutting and enjoying!
*Time does not include pizza dough resting or proofing
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