Ingredients

Method

1. 1

   In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant. Stir in the paprika, chili powder, and dijon mustard.

2. 2

   Sprinkle the flour over the butter and spice mixture. Cook for about 1 minute, stirring constantly to form a paste.

3. 3

   Slowly pour in the milk while whisking to combine smoothly. Add the heavy cream and continue to stir until the sauce thickens slightly.

4. 4

   Reduce the heat to low. Add the shredded cheddar and mozzarella cheese to the sauce. Stir until the cheese is fully melted and the sauce is smooth.

5. 5

   Bring a pot of salted water to a boil. Add the cavatappi pasta and cook for 8 minutes, or until al dente.

6. 6

   Drain the cooked pasta and immediately add it to the cheese sauce. Stir until all the pasta is evenly coated.

7. 7

   On a floured surface, form your pizza dough by pressing from the center outwards to create a crust. Dimple the center with your fingertips and then stretch it to your desired size and thickness.

8. 8

   Place the stretched dough on a pizza peel. Spread the prepared mac and cheese evenly over the dough, leaving a border for the crust.

9. 9

   Sprinkle the grande cheese (or mozzarella) and the additional cheddar cheese over the mac and cheese.

10. 10

    Carefully slide the pizza onto a preheated baking steel or pizza stone in an oven set to 550°F (288°C). Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly.

11. 11

    Remove the pizza from the oven. Sprinkle the crumbled bacon and freshly grated Parmigiano Reggiano over the top. Drizzle the crust with olive oil and garnish with fresh chives.

12. 12

    Let the pizza cool for a minute on a wire rack, then slice and serve immediately.