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.
16 oz. Pizza dough ball, slacked
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
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
1/2 oz. (1/4 cup) Fresh basil chiffonade
Baked Lasagna Ricotta Pan Pizza
Yield: One 12-inch pan pizza
Place dough ball in 12-inch x 2-inch oiled round pizza pan; press dough to edges of pan.
Spread 2 oz. marinara sauce evenly over dough; top with 4 oz. Ricotta Filling, 14 oz. Meat Sauce and 6 oz. Grande Shredded Mozzarella.
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.
Portion 4 oz. Ricotta Filling in dollops evenly over top of pizza. Garnish with 1/2 tbsp. each: basil and grated Grande Parmesan.
Yield: 84 oz. (6 servings)
Combine all ingredients in container and toss to blend. Cover and chill to hold.
Yield: 51 1/2 oz. (6 servings)
Combine all ingredients in bowl and mix to blend. Cover and chill to hold.