In this lesson, participants learn to activate yeast, roll out and bake pizza dough, plus make a very simple mac and cheese with roasted red peppers — all using pantry items.
Mac and Cheese Pizza
Yields two 10-inch pizzas
1/2 box Elbow pasta
8 oz Velveeta
Roasted red peppers
Extra oil for greasing pans
1 pack (0.25 oz) Active dry yeast
1 tsp Sugar
1 c warm water
2.5 c bread flour + .5 c for kneading
2T olive oil
Plus oil for brushing on dough (and possibly for greasing pans)
1 tsp salt
1 tsp garlic powder
1/4 c pizza sauce
1 tsp Oregano
Pastry brush for oil (included in kit)
Whisk or spatula
2 Flat sheet trays or pizza rounds
Clean counter or pastry board (to roll dough on)
Silpats or oil for sheet tray surface
Pastry cutter (optional)
Before we start:
Boil water for pasta
Preheat oven to 450 degrees
Get two sheet pans with Silpats or lightly greased.
Heat 1 cup drinking/filtered water to 100-110 degrees. (Boil 1/2 cup and add 1/2 cup cold, wait 5 minutes. Do not exceed 140 degrees.)
Chop roasted bell peppers
Heat 1 cup drinking/filtered water to 100-110 degrees.
In bowl, dissolve sugar in warm water. Then sprinkle in yeast, stir, and let stand until creamy (5-10 min). (Activating yeast)
Mac & cheese:
Once water boils, cook pasta according to box instructions.
Add flour, salt, and 2T olive oil. Knead until smooth, but not sticky.
Cover, rest for 5-10 min.
When pasta is done cooking:
In pot, add cooked pasta, velveeta, and chopped roasted bell peppers.
Roll to 1/4 inch and place on cooking sheet/tray
Brush with oil and sprinkle with garlic powder.
Bake 5-10 min
Watch out for browning on edges.
Adjust time for different cooking surfaces.
Remove pre-baked dough from oven
Stir Mac with cheese to combine.
Top pizza with sauce and Mac
Bake 10 min
When pizza is done:
Sprinkle oregano garnish
Compost produce scraps.
Wash out the cans and recycle.
Recycle cardboard boxes.
Pizza dough adapted from:
This lesson was created for Pasadena Public Library by Jane Gov, Youth Services Librarian. Any reference or adaptations to this recipe can be credited to Pasadena Public Library.