Baked Lasagna Ricotta Pan Pizza

Comfort food is called out as a "perennial favorite" by the National Restaurant Association. Try the comfort appeal of baked lasagna flavors layered on a thick crust, cheesy, Italian sausage, fried-on-the-bottom, chewy pan pizza.

Ingredients
Baked Lasagna Ricotta Pan Pizza

16 oz. Pizza dough ball, slacked

6 oz. (1 1/2 cups) Grande Shredded Mozzarella cheese

8 oz. (1 cup) Ricotta Filling (see recipe)

14 oz. (2 1/4 cups) Meat Sauce (see recipe)

2 oz. (1/4 cup) Marinara sauce, prepared

1/2 tbsp. Fresh basil chiffonade

1/2 tbsp. Grande Parmesan, grated

Meat Sauce

48 oz. (6 cups) Marinara sauce, prepared

24 oz. (6 cups) Italian sausage pizza topping, cooked

12 oz. (1 1/2 cups) Beef pizza topping, cooked

Ricotta Filling

48 oz. (6 cups) Grande Prima Dolce Ricotta

3 oz. (6 tbsp.) Grande Parmesan, grated

1/2 oz. (1/4 cup) Fresh basil chiffonade

Directions

Baked Lasagna Ricotta Pan Pizza
Yield: One 12-inch pan pizza
  1. Place dough ball in 12-inch x 2-inch oiled round pizza pan; press dough to edges of pan.
  2. Spread 2 oz. marinara sauce evenly over dough; top with 4 oz. Ricotta Filling, 14 oz. Meat Sauce and 6 oz. Grande Shredded Mozzarella.
  3. Bake at 500°F for 12 minutes in a deck oven or 8 to 10 minutes in an impingement oven or until cheese is melted and crust is golden.
  4. Portion 4 oz. Ricotta Filling in dollops evenly over top of pizza. Garnish with 1/2 tbsp. each: basil and grated Grande Parmesan.
Meat Sauce
Yield: 84 oz. (6 servings)
  1. Combine all ingredients in container and toss to blend. Cover and chill to hold.
Ricotta Filling
Yield: 51 1/2 oz. (6 servings)
  1. Combine all ingredients in bowl and mix to blend. Cover and chill to hold.

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