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
Yield: One 12-inch pan pizza
Ingredients
- 16 oz. Pizza dough ball, slacked
- 6 oz. Grande Shredded Mozzarella cheese (1 1/2 cups)
- 8 oz. Ricotta Filling (see recipe) (1 cup)
- 14 oz. Meat Sauce (see recipe) (2 1/4 cups)
- 2 oz. Marinara sauce, prepared (1/4 cup)
- 1⁄2 tbsp. Fresh basil chiffonade
- 1⁄2 tbsp. Grande Parmesan, grated
Directions
- 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.
Meat Sauce
Yield: 84 oz. meat sauce (6 servings)
Ingredients
- 48 oz. Marinara sauce, prepared (6 cups)
- 24 oz. Italian sausage pizza topping, cooked (6 cups)
- 12 oz. Beef pizza topping, cooked (1 1/2 cups)
Directions
- Combine all ingredients in container and toss to blend. Cover and chill to hold.
Ricotta Filling
Ingredients
- 48 oz. Grande Prima Dolce® Ricotta (6 cups)
- 3 oz. Grande Parmesan, grated (6 tbsp.)
- 1⁄2 oz. Fresh basil chiffonade (1/4 cup)
Directions
- Combine all ingredients in bowl and mix to blend. Cover and chill to hold.
