Ham Mac and Cheese Pizza

Background: Carolyn makes some awesome macaroni and cheese, and we normally have it alongside our latest “on sale” ham. Personally, I really like upgraded stewed tomatoes on top, kind of old school I guess, but it’s tasty. There’s always more than we can eat at one sitting, so I tried adding this to our “classic” Napoli style pizza, along with spinach and mushrooms and its nice and a great way to use the leftovers!

Ingredients:
12 oz pizza dough homemade or store bought
12 oz peeled San Marzano tomatoes lightly crushed
6-8 oz leftover mac and cheese
5 ounces left over ham pieces
2 good handfuls fresh baby spinach
4 oz mushrooms sliced
2 tbsp good olive oil
semolina flour for dusting

Steps:

Make the dough or use store bought, about 12 ounces is required for a 13-inch pizza. Roll out the dough, shape to fit the peel, then place on the peel (sprinkled with semolina). Heat oven to 450 and allow pizza steel (or stone) to heat for at least 30 minutes at this temperature (while preparing the pizza).
Spread the San Marzano tomatoes around the crust to cover, then add the spinach, followed by the mushrooms, and finally drop on the mac and cheese and ham pieces. Place on pizza steel (or stone) that is sprinkled with semolina and bake for about 12-14 minutes, turning 90 degrees a couple times as it cooks, until the top of the cheese begins to brown.
Once browned remove from the oven and allow to sit for several minutes, drizzle on the olive oil, cut into pieces and serve.
Our pizza dough recipe is in the “Basics” section and makes approximately 24 oz. of dough, enough for two 13” pizzas.