Chef BOYARDEE Beefaroni Pizza
"Our pizza is weird and our dough is wild, made from sourdough starter."
Servings 8 slices
- 1 can Chef BOYARDEE Beefaroni (425g)
- 2 cups Mozzarella cheese
WILD PIZZA DOUGH
- 2 cups Sourdough starter
- 1 cup Bread flour
- 1 tsp Salt
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).
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!
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