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.
Course: Pizzas
Baked Lasagna Ricotta Pan Pizza
Description
Ingredients
Baked Lasagna Ricotta Pan Pizza
Meat Sauce
Ricotta Filling
Instructions
Baked Lasagna Ricotta Pan Pizza
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Place dough ball in 12-inch x 2-inch oiled round pizza pan; press dough to edges of pan.
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Spread 2 oz. marinara sauce evenly over dough; top with 4 oz. Ricotta Filling, 14 oz. Meat Sauce and 6 oz. Grande Shredded Mozzarella.
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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.
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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
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Combine all ingredients in container and toss to blend. Cover and chill to hold.
Ricotta Filling
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Combine all ingredients in bowl and mix to blend. Cover and chill to hold.
Note
Yield: One 12-inch pan pizza
Yield: 84 oz. meat sauce (6 servings)
