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Chef BOYARDEE beefaroni pizza
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Chef BOYARDEE Beefaroni Pizza

"Our pizza is weird and our dough is wild, made from sourdough starter."
Course Main Course
Cuisine American
Keyword Chef BOYARDEE Beefaroni
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 247kcal
Cost $3-5

Equipment

  • BAKING STEEL
  • PIZZA CUTTERS
  • PIZZA PEEL
  • ROLLING PIN

Ingredients

TOPPINGS

  • 1 can Chef BOYARDEE Beefaroni (425g)
  • 2 cups Mozzarella cheese

WILD PIZZA DOUGH

  • 2 cups Sourdough starter
  • 1 cup Bread flour
  • 1 tsp Salt

Instructions

WILD PIZZA DOUGH (1 hour)

  • Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).
  • Knead the dough for 30 seconds, flour lightly as needed.
  • Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).

PIZZA

  • Preheat oven to 550°F with baking steel or pizza stone inside the oven.
  • Grate mozzarella cheese.
  • Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
  • Add the full can of Beefaroni then mozzarella cheese. Pat down the toppings before putting into the oven.
  • Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
  • Remove pizza from oven with pizza peel. Let cool for 5 minutes. Slice it up!

Video

Nutrition

Calories: 247kcal | Carbohydrates: 30g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 621mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Calcium: 149mg | Iron: 1mg