Okay, seriously, you can do just about anything with a Boboli Pizza Crust! We love them for breakfast smothered with eggs, cheese and crumbled bacon. We adore them as, well, pizza dripping with sauce, mozzarella and pepperoni. We've converted them to "tacos" with ground beef, beans, cheese and cilantro. We've even served them for dessert with graham crackers, chocolate and marshmallows. Oh, and as a peanut butter and Nutella sandwich? Rocking!
Below, you'll find six of Macaroni Kid's favorite Boboli-based creations including, of course, our beloved Macaroni & Cheese pizza. But the beauty of Boboli Pizza Crusts is that the sky is the limit. More importantly, they provide an ideal way to get your kids involved in meal preparation -- and we all know that kids eat better when they "made it themselves."
Ingredients:
1 12" Boboli® Original Pizza Crust
2 tbsp. extra virgin olive oil
2 oz. sweet potato puree
3 oz. roasted turkey, shredded
2 oz. traditional Thanksgiving Day stuffing
1/2 c. cranberries
1 c. Cheddar cheese
Directions:
Preheat oven to 450° F.
Bake time: 10 – 12 minutes
Spread extra-virgin olive oil onto both sides of pizza crust. Spread sweet potato puree on pizza crust. Add roasted turkey and traditional Thanksgiving Day stuffing evenly over crust. Sprinkle cheddar cheese on top of crust and evenly add cranberries. Cook for 10 – 12 minutes or until crust is golden brown and cheese is melted.
Ingredients:
1 12" Boboli® Original Pizza Crust
1 tbsp. extra virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
5 slices bacon
8 oz. elbow macaroni
4 tbsp. butter
3 tbsp. flour
1 c. milk
1 c. Monterey Jack cheese
1/2 c. Mozzarella cheese, shredded
1 c. Cheddar cheese, shredded
1/4 c. cream cheese
Directions:
Preheat oven to 350° F.
Bake time: 15 – 20 minutes
In a small skillet, sauté the onion, garlic, and olive oil over medium heat until soft. Meanwhile, in a medium skillet, fry the bacon until crisp, then drain the fat. Crumble bacon and add to onion mixture. Remove from heat and set aside.
Bring a large pot of water to a boil, add macaroni and cook to a little less than al dente. Drain and set aside.
Preheat oven to 350°F. To make the cheese sauce, melt butter in a saucepan over medium heat. Slowly mix in flour and cook 6 to 8 minutes, stirring constantly. Slowly whisk in milk and cook over medium to medium-high heat until mixture thickens.
Add 1 cup Jack cheese, 1/2 cup Mozzarella cheese, 1/3 cup Cheddar cheese and cream cheese. After cheese is melted and thoroughly combined, add in bacon and onion mixture and cooked pasta. Pour mixture into a 9×13-inch baking dish.
Top mixture with remaining 2/3 cup Cheddar cheese.
Bake 15 to 20 minutes. Remove from oven and let macaroni and cheese set up at least 30 minutes before transferring to pizza crust.
When macaroni and cheese is ready, brush prepared pizza crusts with a small amount of olive oil. Spoon the macaroni and cheese across the crust, topping with extra cheddar cheese. Bake at 350°F for 15-20 minutes or until crust is completely done and cheese is melted.
Alternate Method:
For a faster alternative, prepare store-bought macaroni and cheese by following instructions on box. Sauté olive oil, onion, and garlic over medium heat until soft. Meanwhile, in a medium skillet, fry bacon until crisp, then drain the fat and let cool. Crumble bacon and then mix onion, garlic, and bacon into macaroni and cheese. Evenly spread over Boboli® pizza crust and place in oven for 8 – 10 minutes, or until crust is golden.
Ingredients:
1 12" Boboli® Original Pizza Crust
7 slices of bacon, cooked
5 eggs
1/4 c. sharp Cheddar cheese, shredded
1 tbsp. butter
salt and pepper to taste
Directions:
Preheat oven to 450° F.
Bake time: 8 – 10 minutes
Arrange bacon over pizza crust, leaving a 1" border. Scramble eggs in a pan or microwave oven. Pour egg mixture over bacon, sprinkle with cheese and dot with butter. Bake 8 – 10 minutes or until crust is golden brown. Add salt and pepper to taste. Let cool and enjoy!
Ingredients:
1 12" Boboli® Original Pizza Crust
1/2 c. ground beef
1 pkg. taco seasoning
1 can refried beans
1 c. cheddar cheese
1/4 c. olives
1/4 c. tomatoes
1/2 c. sour cream
1/2 c. salsa
Directions:
Preheat oven to 450° F.
Bake time: 10 – 12 minutes
Brown ground beef in skillet; drain. Add taco seasoning, following package instructions. Add refried beans to pizza crust; add the ground beef, cheese and some olives. Bake for 10 – 12 minutes. While baking, chop tomatoes and the rest of olives. When pizza is done, add tomatoes and olives. Slice and serve as wedges. Top each wedge with sour cream and salsa as desired.
Ingredients:
1 12" Boboli® Thin Pizza Crust
1 c. semisweet chocolate chips
1 c. graham cereal
2 c. mini marshmallows
Directions:
Preheat oven to 450° F.
Place crust on pizza pan or cookie sheet, and bake for 5 minutes. Remove crust from oven and top with chocolate chips, graham cereal and marshmallows. Return to oven for 5 – 6 minutes until marshmallows are lightly toasted and chocolate is melted.
Ingredients:
1 12" Boboli® Whole Wheat Pizza Crust
1 small, ripe banana
1 15-oz. can 100% pumpkin puree
1/2 tsp. cinnamon
1 tbsp. packed brown sugar
1 tsp. vanilla
1 low-fat cinnamon graham cracker, crushed
Directions:
Preheat oven to 450° F.
Puree banana and pumpkin together until smooth. Place in a medium mixing bowl; add cinnamon, brown sugar and vanilla. Stir until well combined. Spread mixture onto crust, leaving a 1" border around the edge. Sprinkle the graham cracker crumbs evenly over the top of the pumpkin mixture. Bake for 8 – 10 minutes until pumpkin is warm throughout and graham cracker crumbs are toasted.
Macaroni Kid is proud to be sponsored by Boboli Pizza Crusts.
