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Dairy
Easy
40 Minutes
Diets 
Pizza and macaroni in one dish. Can kids get any happier?
1 (11-inch) pizza crust, store-bought or homemade
1/2 package (8 ounces) Tuscanini Elbow Pasta
1 tablespoon Tuscanini Olive Oil
1/4 cup alfredo sauce (recipe follows)
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons butter
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 cup heavy cream
1/2 cup grated Parmesan cheese
salt, to taste
freshly ground Gefen Black Pepper, to taste
1/4 cup Gefen Panko Crumbs
1 tablespoon butter
Parmesan cheese, to sprinkle
Prepare pasta in unsalted water, according to package directions.
Preheat oven to 425 degrees Fahrenheit, or according to package instructions. Place crust on a pizza pan or Gefen Parchment Paper-lined sheet pan, then brush an inch-wide outer rim with olive oil. Bake for five to seven minutes (according to package directions).
Lower oven temperature to 350 degrees Fahrenheit. Spread Alfredo sauce in the center of the crust (recipe follows; this sauce is very flavorful; you may want to go light), then layer the pasta and sprinkle mozzarella and cheddar cheeses on top. Place back in the oven for two to three minutes, until melted.
Meanwhile, prepare panko crumbs: Heat butter in a frying pan, then add crumbs and toast until golden. Top pizza with crumbs and Parmesan cheese, to taste.
Melt butter in a small saucepan over medium-low heat. Add garlic and cook, stirring often, for two minutes.
Whisk in heavy cream, bring to a boil, and simmer for two minutes.
Whisk in the cheese and bring to a light simmer (do not boil). Cook for about three minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
Photo by Heather Winters
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