Mac and cheese pizza is creamy homemade mac and cheese, lots of melty cheese, and a buttery breadcrumb topping on a crisp pizza crust. It’s childhood comfort food that never really stops being a good idea.

Homemade Mac and Cheese Pizza with a Buttery Breadcrumb Topping

Mac and cheese pizza is not an everyday recipe, and that’s what makes it fun. It’s something you surprise your kids or grandkids with on a summer afternoon, a rainy day, or when they have friends over and you want lunch to be more memorable than the usual Dino chicken nuggets.

I remember watching one of my favorite ’70s kid shows, The Electric Company, and one of the kids talking about how wild it would be to put macaroni and cheese on a pizza. I think I filed that away in my mind like, yeah, I want to have that too. They never made it on the show, it was just talk, but it made an impression.

Kindergarten had been rough for me. I was one of the youngest kids because of my August birthday, I was painfully shy, and I hated those first months. Then I finally made a friend. I invited her to ride the bus home with me after school, have lunch at my house, and spend the afternoon playing. Parents did not arrange playdates then. You did. Even in kindergarten.

In the days leading up to the get-together, I told my new friend my mom was making us macaroni and cheese pizza for lunch. I had never mentioned this lunch plan to my mom.

When I told my mom my friend was coming over after school and that we needed to have mac and cheese pizza for lunch, she looked at me like, What are you even talking about? “I’ve never heard of macaroni and cheese pizza.” I told her I’d heard about it on The Electric Company, then begged her because I’d already promised my friend that’s what we were having for lunch. She made it happen and saved my kindergarten reputation.

I’m pretty sure she had to make the pizza dough from scratch because back then there wasn’t refrigerated pizza dough waiting in the grocery store cooler like there is today. She cooked a box of Kraft macaroni and cheese, put it on the dough, and sprinkled more cheese over the top. We thought it was the greatest lunch ever.

My version of this kid-friendly pizza includes homemade macaroni and cheese instead of the boxed stuff. That’s where I’d rather spend my energy. I happily buy the pizza dough, but if making your own is your thing, go for it.

What Makes This Recipe Different

• I started with a quick homemade cheddar sauce instead of a box. Sharp cheddar gives it the best flavor, while the mozzarella melts into a stretchy layer that makes it feel like pizza instead of pasta sitting on crust.
• The panko topping is probably my favorite part. The mac and cheese pizza my mom made didn’t have a breadcrumb topping, and if your kid is picky, you might leave it off too. I think baked macaroni and cheese never feels finished without a crunchy top. That one layer changes the whole personality of the pizza.
• This pizza is made in layers. The mac and cheese goes down first, then the mozzarella, Parmesan, and buttery breadcrumbs. The cheddar is the flavor, the mozzarella holds the pasta together, the Parmesan adds another layer of cheese, and the breadcrumbs come in with the crunch.
• I leave a border around the edge of the crust so it still looks like a regular pizza and is easy to eat by hand.

Ingredients

• Elbow macaroni – Holds onto the cheese sauce without taking over the pizza. Cook it until al dente so it keeps its texture after baking.
• Unsalted butter – Browns the flour into a smooth cheese sauce and turns the panko into the buttery topping.
• All-purpose flour – Thickens the cheese sauce so it stays creamy instead of runny.
• Whole milk – Makes a rich, smooth sauce that coats every piece of macaroni.
• Garlic powder, kosher salt, and black pepper – Seasons the macaroni and cheese before it ever reaches the pizza.
• Sharp cheddar cheese – Adds a lot more flavor than mild cheddar.
• Pizza dough – Refrigerated dough keeps this easy enough for a weeknight or a fun afternoon with the kids.
• Olive oil – Brushed over the exposed crust so it bakes up golden.
• Mozzarella cheese – Melts into the stretchy layer you expect from pizza and helps hold the macaroni and cheese in place.
• Parmesan cheese – Adds another layer of savory flavor and helps the top brown in the oven.
• Panko breadcrumbs – Mixed with melted butter for the crispy topping that makes the pizza feel like a brand-new version of baked macaroni and cheese.
• Fresh parsley – Completely optional, but it adds a little color before serving.

How to Make Mac and Cheese Pizza

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the mac and cheese)
  Preheat the oven and lightly grease a 12-inch (30 cm) pizza pan or baking sheet. Cook the elbow macaroni until al dente, then drain it well. While the pasta cooks, melt the butter in a saucepan, whisk in the flour, and let it cook for about a minute. Slowly whisk in the milk until smooth, then stir in the garlic powder, salt, and pepper. Once the sauce starts to thicken, take it off the heat and stir in the cheddar until it’s completely smooth. Fold in the macaroni until every piece is coated.
• Step Two (make the pizza)
  Roll or stretch the pizza dough into a 12-inch (30 cm) circle or rectangle and transfer it to your prepared pan. Brush the exposed dough with olive oil, then spread the mac and cheese over the top, leaving about a ½-inch (1.25 cm) border around the edge. That border gives you a real pizza crust instead of macaroni all the way to the edge. Finish with the mozzarella and Parmesan.
• Step Three (add the crunchy topping)
  Mix the panko with the melted butter until all the breadcrumbs are coated, then scatter them evenly over the cheese. It might seem like an unusual step for pizza, but it’s what makes this feel more like baked macaroni and cheese instead of pasta on a crust.
• Step Four (bake and serve)
  Bake for 15 to 18 minutes, until the crust is golden and the cheese is bubbling. If you want more color on top, slide it under the broiler for a minute or two, but don’t wander off because it goes from perfectly browned to burnt in a hurry. Let the pizza rest for about 5 minutes before slicing, then sprinkle with parsley if you’re using it and serve while still warm.

Recipe Tips

• Cook the macaroni until it’s al dente. It finishes cooking in the oven, so overcooked pasta turns soft by the time the pizza comes out.
• Whisk the milk into the roux slowly. Adding it all at once makes it harder to get a smooth cheese sauce.
• Let the cheese sauce cool for a minute if it’s bubbling hard. It coats the macaroni more evenly once it isn’t piping hot.
• Leave a border around the edge of the dough. It gives you a real pizza crust and makes the slices much easier to pick up.
• Let the pizza rest for about 5 minutes before slicing. That gives the cheese a chance to firm up so every slice holds together better.

Storage

• Store leftover slices in an airtight container in the refrigerator for up to 4 days.
• Reheat in a 350°F (175°C) oven, toaster oven, or air fryer until the crust is crisp and the cheese is hot. The microwave works too, but the crust loses its crunch.
• Freeze individual slices for up to 2 months. Wrap them well and thaw overnight in the refrigerator before reheating.

FAQs

• Can I use boxed macaroni and cheese?
  You can, but the homemade cheese sauce gives the pizza much better flavor and texture. It’s worth the extra few minutes.
• Can I make this with homemade pizza dough?
  Yes. If you already have a favorite dough recipe, use it.
• Can I add bacon or other toppings?
  Of course. Crispy bacon, buffalo chicken, pulled pork, or sliced jalapeños all work well. The pizza is a great starting point if you want to make it your own. Personally, I like to drizzle mine with buffalo wing sauce.
• Can I make the macaroni and cheese ahead of time?
  Yes. Make it a day ahead, refrigerate it, then spread it over the dough when you’re ready to assemble the pizza. If it’s too firm to spread, warm it gently first.
• Can I leave off the breadcrumbs?
  Yes. The pizza is still delicious, but the panko gives it the crunchy finish that makes it feel more like baked macaroni and cheese.

From My Kitchen Notes

Small observations from the margins.

• Some ideas sound so silly and still deserve to be made anyway.
• I’ve never stopped believing food can surprise people.
• Growing up doesn’t have to mean becoming less curious.
• There was a time when hearing two foods in the same sentence was all the convincing I needed.
• Some promises get made before anyone knows how they’ll be kept.
• Confidence is a strange thing. Five-year-olds have lots of it. As adults we spend years trying to get it back.
• Imagination has always been my favorite ingredient.
• Many recipes exist because somebody said, “Wouldn’t it be funny if…”
• Wonder has always been a better cook than practicality.
• I’ve trusted impossible ideas before. This one turned into lunch.
• Sometimes novelty is reason enough. And the fact I wouldn’t let it go.
• Some recipes only exist to tell a story.
• Meals are meant to feed people. This one became a family story.
• Not everything I cook has to become a tradition. Some are just memories worth keeping.
• I’ve been volunteering other people for impossible cooking projects since kindergarten.
• Some invitations are made before anyone is ready to accept them.
• I don’t mind waiting. I do mind waiting for something that already knows its answer.

More Things My Kid Brain Wanted to Eat

• Mermaid Smoothie Bowls – Banana, mango, magical mermaid tails.
• Mini Meatloaf Recipe – Muffin-sized with caramelized edges.
• Cornflake Crusted Chicken Tenders – Extra crispy with honey mustard.
• Pepperoni Pizza Puffs – Bite-sized cheesy pizza snacks.
• Chicken Tenderloin Piccata – Crispy chicken with lemon butter.
• Ice Cream Pizza – Oreo crust with sliceable ice cream.
• Lucky Charms Ice Cream Recipe – Cereal milk ice cream.

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Mac and Cheese Pizza

This homemade mac and cheese pizza combines creamy cheddar mac and cheese with refrigerated pizza dough, mozzarella, Parmesan, and buttery toasted panko for a fun comfort food mashup. It's perfect for pizza night, playdates, after-school lunches, or anytime you're looking for a kid-friendly dinner that's a little out of the ordinary.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword cheesy pizza recipe, comfort food recipe, homemade mac and cheese pizza, kid-friendly pizza, mac and cheese pizza, macaroni and cheese pizza, pizza night recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting 5 minutes minutes

Total Time 40 minutes minutes

Servings 8 slices

Calories 515kcal

Author Cathy Pollak

Equipment

• 12-inch pizza pan or baking sheet. For baking the pizza.
• large pot To cook the macaroni.
• Saucepan (medium). For making the cheese sauce.
• whisk To keep the sauce smooth.
• mixing bowls (small). For making the breadcrumb topping.

Ingredients

Mac and Cheese:

• 1½ cups (150 g) uncooked elbow macaroni
• 2 tbsps (28 g) unsalted butter
• 2 tbsps (16 g) all-purpose flour
• 1 cup (240 ml) whole milk
• ½ tsp (1.5 g) garlic powder
• ½ tsp (3 g) kosher salt or to taste
• ¼ tsp (0.5 g) black pepper
• 2 cups (226 g) shredded sharp cheddar cheese

Pizza:

• 1 lb (454 g) refrigerated pizza dough
• 1 tbsp (15 ml) olive oil
• 1 cup (113 g) shredded mozzarella cheese
• ¼ cup (25 g) grated Parmesan cheese
• ½ cup (30 g) panko breadcrumbs
• 1 tbsp (14 g) unsalted butter melted
• 1 tbsp (4 g) chopped fresh parsley optional

Instructions

• Preheat the oven to 425°F (220°C). Lightly grease a 12-inch (30 cm) pizza pan or baking sheet.
• Cook the elbow macaroni according to the package directions until al dente. Drain well and set aside.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
• Slowly whisk in the milk until smooth. Stir in the garlic powder, salt, and black pepper. Cook for 2 to 3 minutes, stirring frequently, until the sauce begins to thicken.
• Remove the saucepan from the heat and stir in the shredded cheddar cheese until completely melted and smooth. Fold in the cooked macaroni until evenly coated.
• Roll or stretch the pizza dough into a 12-inch (30 cm) circle or rectangle and transfer it to the prepared pan. Brush the exposed dough lightly with the olive oil.
• Spread the mac and cheese evenly over the pizza dough, leaving a ½-inch (1.25 cm) border around the edges. Sprinkle the mozzarella and Parmesan evenly over the top.
• In a small bowl, stir together the panko breadcrumbs and melted butter until evenly coated. Sprinkle the breadcrumb mixture over the cheese.
• Bake for 15 to 18 minutes, or until the crust is golden brown and the cheese is bubbly. If desired, broil for 1 to 2 minutes for additional browning, watching carefully.
• Let the pizza rest for 5 minutes before slicing. Garnish with the chopped parsley, if desired, and serve warm.

Notes

• Cook the macaroni just until al dente so it doesn't become too soft while the pizza bakes.
• Taste the cheese sauce before assembling the pizza and adjust the salt and pepper if needed.
• Freshly shredded cheddar and mozzarella melt more smoothly than pre-shredded cheese.
• For a shortcut, use about 2 cups of prepared mac and cheese instead of making it from scratch.
• Let the pizza rest for 5 minutes before slicing so the mac and cheese has time to set.

 

 

If you’re making this Mac and Cheese Pizza, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 180g | Calories: 515kcal | Carbohydrates: 47g | Protein: 21g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 741mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 416mg | Iron: 3mg

Have you made this Mac and Cheese Pizza? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Mac and Cheese Pizza appeared first on Noble Pig.

White Pizza Sauce

I’ve always loved a garlicky white pizza sauce. When it comes to store-bought options, they often remind me more of Alfredo sauce than traditional white pizza sauce.

That led me to playing around with different ingredients and creating a white sauce that’s super simple to put together and tastes amazing.

When I tell people I prefer this white sauce over red for a pepperoni pizza, their eyes sort of glaze over in disbelief. BUT, I’m telling you, it’s the best. You’ll have to try it for yourself.

Again, if I have a choice, I will always choose a white-sauced pizza over red any day! And if you’re team pineapple pizza like me, it’s one of the best combinations hands down!

My true ultimate pizza includes my homemade dough, this white sauce, a three cheese trifecta that includes Gruyere, a young Tuscan Pecorino and Buffalo Mozzarella.

When it comes out of the oven I top with some arugula that’s been tossed in olive oil and a few shreds of prosciutto. It’s absolutely delicious!

Why I Love This Recipe

• The creaminess and mouthfeel is something I love. Two cheers for the butter and cheese in this recipe.
• I appreciate how easily this sauce can take on different flavor profiles by increasing the  garlic, changing the herbs, or using different types of cheese.
• The subtle flavor leaves room for me to taste more delicate toppings, especially veggies.

If you’re still not convinced and remain partial to a tomato based sauce, I highly suggest making my homemade pizza sauce with fennel seed. It’s really, really good and always my choice if it’s going to be a night for red sauce. However, regardless of what sauce you choose, make sure to give my no fail pizza crust recipe a try. I find it comes out perfect every time!

Ingredients

• Salted butter: I like the extra flavor from salted butter, but if you want, or only have unsalted, that’s fine too. You might need to increase the salt in the recipe once you taste it.
• Minced garlic: Since a garlicky white sauce is an absolute must for me, this is my favorite ingredient. Depending on what toppings I’m using, I will increase the garlic in the recipe.
• Cornstarch: I always use cornstarch as a thickener, but arrowroot powder or tapioca starch can be great replacements if you’ re avoiding this ingredient.
• Half-and-Half: Heavy cream or whole milk can be substituted, but I find half-and-half gives the perfect mouthfeel.
• Parmesan cheese: I like using freshly grated Parmesan because it melts so well, blending seamlessly into the sauce. I try to avoid pre-grated or pre-shredded cheese since it contains additives that keeps it from melting well and causes the sauce to be somewhat gritty and clumpy.
• Sea salt: I love sea salt for its subtle, briny flavor. If you use regular table salt, reduce the amount by half.
• Dried oregano leaves, Italian seasoning, black pepper and onion powder: After testing a lot of different seasonings, these are the ones that gave the best combination of flavors.

How to Make White Pizza Sauce

Find the complete recipe with measurements in the recipe card at the bottom of the post.

1. I use a small saucepan over medium-low heat to melt the butter. I whisk in the garlic and heat it until I begin to smell it, this takes about 1 minute. I whisk in the cornstarch, but only a little at a time so I don’t get any lumps.
2. I pour in the half-and-half and whisk until it’s combined. I will reduce the heat to low so it’s only simmering, and will stir it often, for 3-5 minutes or until the sauce is visibly thickened. If I think the sauce is too thin, I’ll simmer it a few more minutes. If it’s thicker than I prefer, I’ll add a bit more half-and-half.
3. I turn off the heat before adding the Parmesan cheese, whisking until it’s melted and smooth.
4. Lastly, I stir in the Italian seasoning, sea salt, black pepper, oregano and onion powder.
5. If I’m making pizza, I like to spread it on my pizza dough immediately. If I’m not using the sauce right away, I let it cool before placing it in an airtight container and into the refrigerator for later use. You’ll need to reheat it slightly to use it on future pizza dough.

Repurpose this Sauce

This pizza sauce has such great flavor and it’s versatile enough to use in other ways.

• I’ve used it as a dipping sauce for breadsticks, crackers and vegetables, it’s almost like a kid-friendly fondue.
• I have mixed it into a small batch of pasta and poured it over chicken for an easy dinner. It’s better than anything from a jar!
• I think my most original repurposing of this white pizza sauce was using it as a creamy soup base for an impromptu potato leek and cauliflower soup. I thinned the sauce with broth (you could use milk too), and I added vegetables and seasoned it to my liking. It turned out great.
• Something I haven’t tried, but want to, is spreading it on buttered bread and making it into a grilled cheese sandwich. Doesn’t that sound decadent?

Storage and Freezer

• When I’m not planning to use the sauce immediately, I’ll store in an air-tight container in the refrigerator for up to 4 days. I reheat it gently on the stove before using.
• I have frozen this  sauce in a freezer-safe container for 6 months and it was fine. When I was ready to use it again, I let the sauce thaw in the refrigerator and then gently heated it on the stove with a bit of fresh cream (milk works too) and whisked it to combine.

More Pizza Recipes 

• Dill Pickle and Hot Pastrami Deli Pizza
• Pepperoni Pasta Salad
• Hawaiian Pizza Grilled Cheese Sandwich
• Mini Pepperoni Pizza Pancakes
• Pepperoni Pizza Puffs
• Cheesy Four Mushroom White Pizza
• Pizza Potatoes
• Pasta Pizza Bake

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White Pizza Sauce

Try this garlicky version of white pizza sauce with the perfect cheese and toppings for an unforgettable pizza experience.

Course Main Course

Cuisine American

Keyword White Pizza Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 cup

Calories 140kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• Saucepan
• whisk

Ingredients

White Pizza Sauce:

• 2 tbsps (28 g) butter
• 1 tbsp minced garlic (about 4 cloves)
• 2 tbsps (1 g) cornstarch
• 1 cup (250 ml) half and half
• 1/2 cup (29 g) freshly grated Parmesan cheese
• 2 tsps Italian seasoning
• 1/2 tsp finely ground sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp dried oregano leaves
• 1/4 tsp onion powder

Instructions

White Pizza Sauce:

• In a small saucepan over medium-low heat, melt the butter. Whisk in the garlic and heat until fragrant, about 1 minute. Whisk in cornstarch a little at a time so you don't get any lumps.
  2 tbsps (28 g) butter, 1 tbsp minced garlic (about 4 cloves), 2 tbsps (1 g) cornstarch
• Pour in half-and-half and whisk until combined. Reduce heat to low and simmer; stirring often, for 3-5 minutes or until sauce is thickened to your liking. (Cook a few more minutes if your sauce is too thin. If your sauce is too thick, add a bit more half-and-half.)
  1 cup (250 ml) half and half
• Turn off heat and add Parmesan cheese. Whisk until melted and smooth.
  1/2 cup (29 g) freshly grated Parmesan cheese
• Stir in Italian seasoning, sea salt, black pepper, oregano and onion powder.
  2 tsps Italian seasoning, 1/2 tsp finely ground sea salt, 1/2 tsp ground black pepper, 1/4 tsp dried oregano leaves, 1/4 tsp onion powder
• Spread on your pizza crust immediately. If you do not plan to use the sauce right away, allow it to cool before placing in an airtight container into the refrigerator.     

Notes

Nutrition: Calories for sauce are based on a 0.3 cup serving.

For Your Pizza: To make a white pizza use your favorite pizza crust recipe and top with this sauce. Add 1 ½- 2 cups freshly shredded mozzarella cheese and a hearty sprinkle of Italian seasoning.

For optimal outcomes when preparing this white pizza sauce, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Calories: 140kcal | Protein: 2g | Fat: 14g | Saturated Fat: 2.5g | Cholesterol: 42mg | Sodium: 260mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 25mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post White Pizza Sauce appeared first on Noble Pig.

Pepperoni Pasta Salad

This simple-to-whip-up pasta salad recipe is my go-to for bold Italian flavors. The cheese-stuffed tortellini, Parmesan, and fresh mozzarella create a triple threat trifecta of cheesy goodness that I can’t resist.

Every bite delivers the classic flavors of pizza, making it perfect for any occasion. It’s like having a cheese-stuffed pizza crust as the base with that irresistible combination. Who wouldn’t love that?

Why I Love This Recipe

• Every bite brings back the familiar taste of a pepperoni slice.
• It’s my go-to for game day, and it’s a hit at potlucks and picnics.
• The simple ingredients effortlessly come together to create a delicious pasta salad.
• I appreciate that it can be prepared ahead of time, saving me the last-minute rush.
• Plus, it’s versatile—I can easily make it gluten-free by using gluten-free pasta.

Ingredients and Substitutions

• Dried Cheese Tortellini Pasta: I’m using dried tortellini as the base of the salad to mimic pizza crust. Or I’d use regular dried pasta or maybe whole wheat for a healthier twist. If I’m feeling adventurous, I might go for something like fusilli or penne to substitute.
• Italian Dressing: Coats the pasta with a tangy and herby flavor. Or to change it up I’d whip up a quick homemade dressing with olive oil, balsamic vinegar, a touch of Dijon mustard, and some dried Italian herbs. It gives me control over the flavors and cuts down on processed stuff.
• Green Bell Pepper: Adds a fresh taste, crunch, color and flavor. I might switch it up with red or yellow bell peppers for a slightly sweeter vibe. Or, if I’m in the mood for something milder, I’d toss in some cucumber for that refreshing crunch.
• Parmesan Cheese: Adds a salty taste and richness. I use it to make my white pizza sauce too. Instead of Parmesan, I’d grate some Pecorino Romano for a sharper kick or go the vegetarian route with nutritional yeast. Both give that salty punch I’m looking for.
• Pepperoni Slices: The classic pepperoni pizza flavor. For a lighter twist, I’d go with turkey pepperoni or even the veggie version. Or, if I want something heartier, salami slices could bring a robust flavor.
• Black Olives: Contributes a briny and earthy taste as well as texture. I might swap out black olives for Kalamata or green ones to switch up the flavors. If I’m not feeling the olive vibe, capers could bring that tangy burst.
• Fresh Mozzarella Balls: Adds a creamy and mild taste to the salad, while creating contrast of textures. If I don’t have fresh mozzarella, regular mozzarella or even feta could work for a tangy kick. Avocado chunks could also bring that creamy texture with a different twist.
• Red Pepper Flakes: Adds a spicy kick to the salad. Depending on my mood, I might go with paprika for a milder spice or skip it altogether. If I’m feeling bold, I’d finely chop a fresh chili for that extra kick.
• Fresh Basil: Gives that fresh tasting herby flavor. If I don’t have fresh basil, dried basil could do the trick. Or, I might switch it up with parsley or cilantro for a different herby note.

How to Make It Pepperoni Pasta Salad

1. Cook the tortellini pasta following the instructions on the package. Once it’s done, drain the pasta by pouring it into a colander and give it a refreshing rinse with cold water.
2. After cooling, transfer the tortellini to a spacious bowl and delicately mix it with Italian dressing. Introduce bell pepper, Parmesan cheese, pepperoni, olives, mozzarella, red pepper flakes, and basil. Toss until all the ingredients blend seamlessly.
3. Seal the container tightly and let it chill in the refrigerator for a minimum of six hours. (Before serving, give it a taste and toss with extra Italian dressing if you feel it could use a bit more flavor.)

Recipe Tips

• I don’t hesitate to swap or mix ingredients based on what I have available. The best part of this recipe lies in its versatility.
• I enjoy playing around with different cheese options. Smoked mozzarella or a blend of Italian cheeses can really add to the cheesy goodness.
• Whenever I’m serving a larger group or want leftovers, I double the recipe. This pasta salad is a crowd-pleaser so be prepared!
• While I suggest refrigerating for at least six hours, I often serve it sooner if needed. It’s still good!

Frequently Asked Questions

• Is there a vegetarian version of this pasta salad? Omit the pepperoni or replace it with vegetarian pepperoni or other meat alternatives.
• Is there a way to make the salad creamier? You can add a bit more Italian dressing or even a dollop of mayonnaise.
• How long can the pasta salad be stored in the refrigerator? This pasta salad can be refrigerated for up to 2-3 days. Just make sure to keep it covered to retain its freshness. It makes great leftovers.

MORE PASTA SALAD RECIPES

• Italian Pasta Salad
• Antipasto Pasta Salad
• Sweet Potato Pasta Salad
• Greek Pasta Salad
• Bacon Ranch Tortellini Salad
• Rainbow Macaroni Salad
• Chicken Pesto Pasta Salad
• Horseradish Macaroni Salad
• Chicken Ranch Pasta Salad
• Deviled Egg Pasta Salad

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Pepperoni Pasta Salad

Bursting with bold flavors and with a pizza-inspired twist, this Pepperoni Pasta Salad is the perfect dish for any upcoming get-together. The tender pasta, juicy tomatoes, savory pepperoni, and zesty Italian dressing tie it all together in one delicious pizza pasta salad recipe. 

Course Side Dish

Cuisine Italian

Keyword Pepperoni Pasta Salad

Prep Time 25 minutes minutes

chilling 6 hours hours

Total Time 6 hours hours 25 minutes minutes

Servings 8

Calories 460kcal

Author Cathy Pollak

Equipment

• Pasta Pot
• Colander
• mixing bowls

Ingredients

Pepperoni Pasta Salad:

• 16 oz. dried cheese tortellini pasta (not fresh)
• 1/2 cup Italian dressing
• 1 large green bell pepper, finely chopped
• 1 cup finely shredded Parmesan cheese
• 1 (5 oz.) bag mini pepperoni slices or large pepperoni cut in half or quarters
• 1 (3.8 oz.) can sliced black olives
• 12 oz. fresh mozzarella balls
• 1 tbsp. red pepper flakes
• 2 tbsp. finely sliced fresh basil

Instructions

• Prepare tortellini pasta according to package directions. Once cooked, pour pasta into a colander and rinse with cold water. 
  16 oz. dried cheese tortellini pasta (not fresh)
• Once cool transfer to a large bowl and gently toss pasta with Italian dressing. Add bell pepper, Parmesan cheese, pepperoni, olives, mozzarella, red pepper flakes and basil. Toss until all ingredients are fully combined.
  1/2 cup Italian dressing, 1 large green bell pepper, finely chopped, 1 cup finely shredded Parmesan cheese, 1 (5 oz.) bag mini pepperoni slices, 1 (3.8 oz.) can sliced black olives, 12 oz. fresh mozzarella balls, 1 tbsp. red pepper flakes, 2 tbsp. finely sliced fresh basil
• Cover tightly and refrigerate for at least six hours. (Before serving, taste and toss with more Italian dressing if you think it needs it.)

Video

Notes

For optimal outcomes when preparing this pepperoni pizza pasta salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 169g | Calories: 460kcal | Carbohydrates: 31g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Cholesterol: 78mg | Sodium: 792mg | Potassium: 84mg | Fiber: 1.3g | Sugar: 2.8g | Vitamin A: 71IU | Vitamin C: 1.1mg | Calcium: 351mg | Iron: 1.6mg

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The post Pepperoni Pasta Salad appeared first on Noble Pig.

Winter weather, so much rain here in the Pacific Northwest, keeps me hunkered down in the house. The daylight is short-lived, but nonetheless I am busy as always. By the time daily activities are winding down and it’s time to get dinner on the table, I am often looking for a quick and easy meal solution – especially one that will not keep me at the sink washing dishes after we have finished eating.

Just knowing I won’t have to scrub loads of pots and pans brightens my mood at dinnertime. And it also means I will be in my pajamas sooner than I expected! 

Just like your family, mine loves pizza. I know if I take those flavors and incorporate them into a pasta dish, the husband and kids will gobble it down without any complaints. Is that the same for you?

A meal like this also works great when sports practices and other events are scheduled in the evening. I have even scooped portions of this pasta dish into handy to-go containers, and the kids have eaten it on the run.

Comfort food is key during the winter months, especially when it can be made as simply as this dish. I have a feeling you are going to serve this pasta many times this season. Enjoy!

Enjoy this meal!

1. Penne Pasta Pizza Bake
2. Pepperoni Chicken Parmesan
3. Pepperoni Pizza Zucchini Spaghetti

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The post Pepperoni-Sausage Skillet Pasta appeared first on Noble Pig.

Here I am, with dill pickles on my pizza. You’re not surprised are you? So many of you have been on this dill pickle journey with me and it’s not about to end anytime soon. Buckle up.

This little idea popped into my head while I was thinking about my favorite deli sandwich, hot pastrami on rye. And it’s not like pickles are on the sandwich, but a good deli always has pickles on the table. Always. Eating the two together is a must.

However, you know what I like better than a sandwich? Pizza! You guys are smart. So why not deconstruct the sandwich, with pickles on the side, and make it into a pizza. These are the things I think about night…welcome to my brain.

I will tell you this, one, two and maybe even three slices won’t be enough. Fair warning. It’s super-addictive. And if you really want to turn your eating experience with this pizza up a notch, have it with a beer, it’s nirvana. Like throw your head back AMAZING. You will totally feel like you left this planet. That’s what you want right?

It’s kind of pretty too, which was just totally unexpected, but YAY for pretty food, since we eat with our eyes first. Just look at all that gorgeous!!

You can use premade, refrigerated pizza dough for this recipe or you can make my QUICK NO-FAIL PIZZA DOUGH (which is what I did), but you will have to double the recipe, since the ingredients make enough for a large pie. You will need a large pizza pan to make this happen.

One slice will not be enough. That is one thing you can count on.

MORE RECIPES WITH A PIZZA-INSPIRED TWIST

• White Pizza Sauce
• Pizza Casserole
• Hawaiian Pizza Grilled Cheese
• Pizza Pancakes
• Pepperoni Pizza Puffs
• Pepperoni Pizza Sticks
• No-Fail Pizza Dough
• Pizza Potatoes
• Pepperoni Pasta Salad

The post Dill Pickle and Hot Pastrami Deli Pizza appeared first on Noble Pig.

Is it just me, or is anyone else shut down by their husband any time you want to use the grill? If I even mention that I am going to turn it on…a million reasons why I shouldn’t ensues . What is it about the whole act of grilling that makes it a well-protected sport among the male species? Please tell me I am not the only one experiencing this?

However, the other day I had to break it to my husband that I was having a “girls only” luncheon and grilled pizza was on the menu. He gave me the “deer in headlights” look, because there was nothing he could do to involve himself in the grilling since he wasn’t going to be home (insert maniacal laughter here). I win!

First of all I wanted to grill naan bread as my base. It has such a nice texture after it’s slightly charred and makes the perfect vehicle for a pizza. Brush a little olive oil on the naan, completely coating the whole surface, front and back.

Preheat the grill for a few minutes before throwing the naan on the grates. For nice grill marks lay something heavy on top of the bread.

Let the bread cool a bit and start layering with a little barbecue sauce and cover it in fresh mozzarella.

This is a great way to use up the leftover rotisserie chicken from the night before. I toss it with a little barbecue sauce too.

On top of all the other goodness, you’re going to add slices of incredibly nutritious California avocados. Avocados contain over twenty different vitamins and minerals and are prized for their healthy fats, fiber and various other nutrients. Make sure to add as many as you can fit!!

Such a great meal! You will not believe how delicious this tastes!

One slice will not be enough. Let me know if you give this recipe a try.

More Grilling Recipes with Avocados

1. Cheese-Filled Grilled Avocados
2. Bacon-Avocado Cheeseburger

The post Grilled Avocado-Barbecue Chicken Naan Pizza + VIDEO appeared first on Noble Pig.

Hawaiian Pizza Grilled Cheese Sandwich

I am a sucker for Hawaiian pizza. I love it. I would order it every…single…time, if I could. However, I’m the one and only in my household who lives and dies for this combo. That means for the last, like billion years, I have been severely deprived of enjoying my favorite slice when a pizza is ordered…or made.

Let’s face it, I’m not going to order a second pizza for just me (I should though), so basically I’ve suffered in silence. Yep, whoa is me. But now…now I have this sandwich to look forward to and it’s all I need to satisfy my Hawaiian Pizza urge. Just look at all that cheesy goodness, not to mention the pineapple, sauce, Canadian bacon and pepperoni. Swoon!

I wanted a good sturdy bread for this sandwich and I knew it had to be my favorite English muffins. I’ve told you all before about my preference for English muffins, they just aren’t created equal and it’s worth your time seeking the good ones out. Trust.

And don’t forget to butter them well.

I was swaying back and forth between using mozzarella or provolone for this sandwich. Using mozzarella would obviously be more authentic, but I’ve come to realize the taste of mozzarella is more apparent on a pizza as it’s blistered by the oven. You know what I mean, all bubbly and crunchy and mozzarella-y. Since that was not going to happen inside my sandwich, I decided provolone already has the tangy, smokey cheesy taste.

I placed the slices of cheese on the top and bottom halves of my buttered English muffins.

Even though pepperoni is not traditional on a Hawaiian pizza, I love the flavor it adds. The min pepperoni does not overwhelm the Canadian bacon and it really works well in terms of the overall flavor.

Fry up your Canadian bacon before setting it on top of the cheese and pepperoni.

Top with a ring of pineapple and a few more mini pepperoni.

Fill the ring with a dollop of pizza sauce. You can use store-bought, but I prefer to make my own ~it freezes well too.

Stacked and ready for the pan.

Sizzle…sizzle…sizzle………

Your masterpiece awaits.

Yes, it tastes amazing and very authentic. Feel free to add more cheese!

So here you go…take a bite. The pizza sauce will make it’s way under the pineapple ring and be part of every bite. It’s magical, really.

Do you love Hawaiian Pizza “anything” like me? I’d love to know that I have some kindred spirits out there!

MORE RECIPES WITH A PIZZA-INSPIRED TWIST

• White Pizza Sauce
• Dill Pickle Pastrami Pizza
• Pizza Casserole
• Pizza Pancakes
• Pepperoni Pizza Puffs
• Pepperoni Pizza Sticks
• No-Fail Pizza Dough
• Pizza Potatoes
• Pepperoni Pasta Salad

The post Hawaiian Pizza Grilled Cheese Sandwich appeared first on Noble Pig.

We definitely have some mushroom lovers in our household, and any chance we get to enjoy them, we go for it.  White pizza sauce has also been on my mind lately, it’s a nice change from the regular red sauce variety I tend to make.

If I had to pick a favorite pizza recipe, Hawaiian, with lots of pineapple would win hands down. However, no one in my family really likes it (not sure what that’s about). It’s rare I get to enjoy it so I am always coming up with other pizza concoctions I know I will love. This one is no exception.

I used four types of mushrooms for this recipe. All have different textures and flavors, which gives this pizza a nice complexity and meatiness. My oldest son loves mushrooms and he went crazy for this version. He asked for it two days in a row…imagine that.

I highly suggest making my Quick-No Fail-Pizza Dough for this recipe. While store-bought is perfectly acceptable, homemade dough is just so much better. I know you will be a convert once you try it.

I used two types of fresh mushrooms, button and baby bellas and two types of dried mushrooms, porcini and shitake. I rehydrated the dried mushrooms in boiling water. First, I sautéed the fresh mushrooms in butter, adding the rehydrated mushrooms to the pan a little later. Pre-cooking the mushrooms removes lots of their water content so your pizza crust doesn’t get soggy.

Don’t these look amazing?
To the pizza crust I added a layer of rosemary infused ricotta cheese, then mozzarella, then the mushrooms with more mozzarella cheese on top. I also drizzled the pizza with olive oil before placing it in the oven.
The mild flavor males this dish kid-friendly. My husband and I sprinkled red pepper flakes and freshly ground pepper over our slices for a kicked-up taste.

The post Cheesy Four-Mushroom White Pizza appeared first on Noble Pig.

Hey all…how many of you make your own pizza dough? It just tastes so much better when we make it ourselves. Store-bought is okay but often the dough remains flabby…I’m over that. My kids know the difference too, in fact they don’t even want a second piece if it’s not my dough. They are going to have to marry someone who knows how to cook…they have been spoiled.

Anyway, when I decide to throw together a pizza, it’s usually a last minute decision. Rapid-rising yeast and the food processor really help with making this a quick, painless and easy process. In no time at all I have pizza dough ready to go.

The best part, store-bought pizza dough usually costs a couple bucks. I figured with this recipe, each crust costs about twenty-five cents.

If you have been weary about making your own dough, this is a safe recipe to try. Only five minutes of kneading required…you can do this. Make sure to use my homemade pizza sauce, the red version or my garlicky white pizza sauce with this recipe.

This is the ball of dough before it has risen.

Placed in an oiled bowl, you can see how the dough doubles in size. Rapid-rising yeast works very quickly.

Pressed out into a circle using fingertips only…no rolling pin required. Dough is about 1/8 of an inch thick. After a couple of times, you’ll be a pro at shaping your pizza.

The post Quick-No Fail-Pizza Dough appeared first on Noble Pig.

Have you ever promised your kids something for a meal only to find out you don’t have what you need to make it happen?

A while back I had promised to make pizza for dinner and what I thought was pizza dough in the fridge was actually bread dough. Tried that before…not happening again. It was already late, there was no way I was heading back to the store in town nor was there time to make my own dough. We didn’t even have the right bread to make a good substitute for pizza bread or something similar.

As I rummaged through the pantry I came across the pancake mix. Hmmmm. It’s worth a shot. I grated my cheese, mixed up my batter and cooked my sausage.

I have a flat top grill on my stove so I was able to experiment really quickly with what might work to make these taste pizza like and not pancake-esque. I was worried about the texture and it was definitely a problem. The pancakes needed to be crispy, like real pizza. My first couple of attempts did not go well (too mushy) until I tried something different.

These pictures aren’t the greatest but you will get the idea.

I started with about one tablespoon of shredded mozzarella and put that on the griddle first. As you can see it starts to melt right away. I then poured about an 1/8 of a cup of batter right on top of the cheese, and used a spoon to kind of shape it the way I wanted.

I immediately added mini pepperoni and sausage to the top of the pancake, turning it only when there were lots of bubbles, the same as when you cook pancakes. When ready, I flipped it over to cook the other side. As you can see above, the bottom is crispy from the cheese. This is exactly how you want it.

My kids had no idea these were pancakes. These have become a highly requested item in our house.

Here is a behind the scenes look at my kitchen assistant, Sadie. She is literally inches away from every shot, waiting and hoping something falls to the ground. She does quite well with clean up. Sometimes it’s really hard to get a picture as she sandwiches herself between me and the food.

She has never taken an uninvited bite of anything, regardless of how tempting it might be. That just amazes me.

Waiting for a mini pepperoni to fall…of course one did.

Served with a side of pizza sauce, these are an amazing treat. I cut this one with a pizza slicer and made tiny little slices…they are so cute.

Perfect for playdates too, the kids always love them. A great idea for April Fool’s Day as well. Enjoy!!

MORE RECIPES WITH A PIZZA-INSPIRED TWIST

• White Pizza Sauce
• Dill Pickle Pastrami Pizza
• Hawaiian Pizza Grilled Cheese
• Pizza Casserole
• Pepperoni Pizza Puffs
• Pepperoni Pizza Sticks
• No-Fail Pizza Dough
• Pizza Potatoes
• Pepperoni Pasta Salad

The post Mini Pepperoni Pizza Pancakes appeared first on Noble Pig.