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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

Directions

Ingredients

Baked Lasagna Ricotta Pan Pizza Yield: One 12-inch 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

Directions

Baked Lasagna Ricotta 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.

Ingredients

Meat Sauce Yield: 84 oz. (6 servings)
  • 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

Directions

Meat Sauce
  1. Combine all ingredients in container and toss to blend. Cover and chill to hold.

Ingredients

Ricotta Filling Yield: 51 1/2 oz. (6 servings)
  • 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

Ricotta Filling
  1. Combine all ingredients in bowl and mix to blend. Cover and chill to hold.