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Ham and Mac & Cheese Pizza Finished
Bob Johnson

Ham Mac and Cheese Pizza

Leftover mac and cheese and ham bits find a delicious second life on this Napoli-style pizza with San Marzano tomatoes, fresh spinach, and mushrooms. A creative and satisfying way to make sure nothing goes to waste.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pizza dough
  • 12 oz peeled San Marzano tomatoes lightly crushed
  • 6-8 oz leftover mac and cheese
  • 5 oz left over ham pieces
  • 2 good handfuls fresh baby spinach
  • 4 oz mushrooms sliced
  • 2 tbsp good olive oil
  • Semolina flour for dusting

Equipment

  • Pizza steel, pizza stone or cast iron pizza pan
  • Pizza peel

Method
 

  1. Make the dough or use store bought, about 12 ounces is required for a 13-inch pizza. Roll out the dough, then place on a peel sprinkled with semolina. Heat oven to 450 °F and allow pizza steel (or stone) to heat for at least 30 minutes, while preparing the pizza.
  2. 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) 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.
  3. Once browned remove from the oven and allow to sit for several minutes, drizzle on the olive oil, cut into pieces and serve.

Notes

A pizza steel,  stone or cast iron pizza pan is essential here, it mimics the floor of a wood fired oven and gives you a crispy bottom crust that a regular baking pan simply cannot achieve. Don't rush the 30 minute preheat. The semolina flour on the peel is also important, it acts like tiny ball bearings and helps the pizza slide cleanly onto the steel. Our Jalapeño Mac and Cheese with Ham works perfectly as the leftover base for this pizza. This recipe appears in the Hamamania chapter of The Left Over Ranch Cookbook.