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Baked Lasagna Ricotta Pan Pizza

ricotta pan pie

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Description

Ingredients
    Baked Lasagna Ricotta Pan Pizza
  • 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
    • Meat Sauce
  • 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)
    • Ricotta Filling
  • 48 oz. Grande Prima Dolce® Ricotta (6 cups)
  • 3 oz. Grande Parmesan, grated (6 tbsp.)
  • 1/2 oz. Fresh basil chiffonade (1/4 cup)
Instructions
    Baked Lasagna Ricotta Pan Pizza
  1. 1
    Place dough ball in 12-inch x 2-inch oiled round pizza pan; press dough to edges of pan.
  2. 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. 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. 4
    Portion 4 oz. Ricotta Filling in dollops evenly over top of pizza. Garnish with 1/2 tbsp. each: basil and grated Grande Parmesan.
    5. Meat Sauce
  5. 5
    Combine all ingredients in container and toss to blend. Cover and chill to hold.
    6. Ricotta Filling
  6. 6

    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)

Read it online: https://grandecheese.com/recipes/baked-lasagna-ricotta-pan-pizza/