INGREDIENTS
1 cup elbow macaroni
1 c. shredded cheddar, divided
1 c. shredded mozzarella, divided
1 lb. pizza dough
Extra-virgin olive oil, for brushing
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
Freshly chopped parsley, for serving
DIRECTIONS
- Preheat oven to 450° and line a large baking sheet with parchment paper.
- Boil macaroni to al dente, then add ½ cup cheddar and ½ cup mozzarella to the pot. Stir until cheese is melted.
- Stretch and roll pizza dough into a large round, about 12” wide. Transfer to the prepared baking sheet. Brush the top of the dough with olive oil and sprinkle with garlic powder. Bake until the crust begins to turn golden, about 10 minutes.
- Spread the macaroni and cheese on top of the baked crust in an even layer, leaving a ½” border for the crust. Top with remaining cheddar and mozzarella and bake until the cheese is melted and the crust is golden, about 10 minutes more.
- Garnish with parsley and serve warm.
