Pesto Mac n’ Cheese Pizza + Annie’s Homegrown Giveaway
#spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.
Yes, it’s been done. But I’d never had it.
I still can’t decide if this pizza is classified as classy or trashy. The one Italian born person in my life says this pizza is absolute blasphemy. Apparently it’s frowned upon to put chicken or corn or pasta on a pizza. All I know is that oven roasted tomatoes and creamy mac n’ cheese are meant to be together forever. If you happen to find the two on a pizza, then you like hit the freaking jackpot.
A hard thing in life is when you have to edit pictures of food you have already eaten all of the food. Because after you spend a good hour going through 70+ pictures of mac n’ cheese pizza, there is nothing you want more.
Sometimes in life you just need comforting food because say you manage to slice both your index fingers with a serrated knife on two consecutive nights. Then you go to the gym the next day and try to sign-in with the nifty fingerprint sign-in but both your fingers are all bandaged up and the receptionist looks at you like you’re crazy when you’re going into this long story about how you were slicing tomatoes and it didn’t go so well so now you can’t do the fingerprint sign-in thing. And then you realize that she didn’t really need to know about the tomatoes. I should have told her about this pizza instead. Then she would’ve cared a smidgen more.
And then the next day you lock yourself out of your house because you had a miscommunication with your little sister (who slept over the night before) about how she was supposed to lock the door. And then you have to call a locksmith (because your husband is out of the country for work) and the locksmith charges you one hundred and sixty freaking dollars(!!!). Goodbye hopes of new tennis shoes and a massage for that tension in your upper back that’s starting to be a wee-bit worrisome.
It’s on those nights when they best thing is knowing that you have leftover macaroni & cheese pizza in the fridge. I actually fed leftover pizza to guests I had over for dinner. If you can feed a dinner guest leftover pizza with confidence…it must be a pizza with some rather perfect toppings. Insert Annie’s Shells & White Cheddar.
So the fun people at Annie’s sent me some products and other goodies so I could make a recipe. I knew I was gonna use the macaroni and cheese…I mean, what is a more delicious food?!
I recently met this chef at a work function and I asked if he’d been to this mac n’ cheese restaurant in Houston and he went all mac n’ cheese snob on me. I can handle food snobs. I grew up with two margarita snobs for parents. And there are some foods I get totally snobbish about. But mac n’ cheese should be like yoga. A no judgement zone. Whatever ingredients you add to your mac n’ cheese are the right ones. So for me I went with pesto, roasted tomatoes, arugula, shredded chicken and corn. And then I put it alllll on pizza dough, which just seemed like the right thing to do at the time. And it was right, so right.
Be sure to enter the giveaway below or leave a comment for your chance to win some Annie’s Goodies (#TeamAnnies)!
- 1 (6 oz) box Annie's Homegrown Shells & White Cheddar Macaroni & Cheese
- 1 large chicken breast, shredded
- 1 cup arugula, packed
- 3 medium on-the-vine tomatoes, sliced into 1/2 inch thick slices
- 1/2 cup frozen corn kernels
- 1/4 cup shredded asiago cheese
- 3 tablespoons pesto
- 1 whole wheat pizza dough
- 2 tablespoons olive oil
- balsamic reduction
- sea salt/pepper
- Preheat broiler. Drizzle sliced tomatoes with ~2 tablespoon olive oil and a sprinkle of sea salt/pepper. Broil for 6-8 minutes, or until tomatoes are just starting turn brown and bubbly.
- Prepare Annie's pasta according to package directions. Stir in frozen corn. Set aside.
- Preheat oven to 450ºF. Roll out pizza dough to make a thin crust. Top with pesto, half of arugula, half of roasted tomatoes and half of your chicken. Then add the prepared mac n' cheese in a layer. Top with remaining arugula, chicken, tomatoes and asiago cheese. Bake for 12-15 minutes, or until crust is golden brown and cheese is bubbly. Drizzle with balsamic reduction.