Three Cheese Macaroni Pizza
Recipe and image courtesy of the Wisconsin Milk Marketing Board, Inc.
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 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 remaining 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.