Lewis Capaldi's Mac 'N' Cheese Pizza

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  1. For the tomato sauce, heat the olive oil over a medium heat and add the garlic. When sticky, throw in the oregano and chilli flakes. Fry until the garlic is just starting to brown, a further 30 seconds or so, then add the crushed tomatoes, onion, butter, salt (to taste) and sugar. Partially cover with a lid and cook for 1 1/2 hours, stirring occasionally, until the fat has separated and it has reduced. Remove the onion halves, chuck in the basil and process with an immersion blender until very smooth. Check the seasoning. Remove from the heat and keep warm.
  2. For the dip, combine all and set aside.
  3. For the macaroni cheese, set a small saucepan over a medium heat and add the milks, a pinch of salt and the hot sauce and whisk together. Toss the cheese in the cornflour then tip into the warm milk. Whisking constantly, cook for about 8 minutes, until thick and smooth. Add the parmesan. Pour the sauce over the cooked macaroni and fold through well to combine. Tip the warm (not hot) pasta into a lined frying pan (that you will later fry in) and transfer to the fridge to set.
  4. In that same frying pan, rub 1 tbsp butter all over. Dust the chilled (unwrapped) pizza with cornmeal and transfer to the buttered pan. Cook over a medium-low heat for about 6-8 minutes on each side. Transfer to a pizza tray.
  5. For the veg base, fry the onions and peppers in the olive oil with a pinch of salt until soft and sweet. Chuck in the pickled jalapenos and remove from the heat.
  6. Top with the tomato sauce, veg base and mozzarella, then grill until the cheese has melted (cover the sides of the pizza to avoid darkening or burning).
  7. Serve with the dip!