Lasagna Pizza
This is a pizza I’ve been making for years. It combines the delicious elements of a lasagna into a nonna style pizza. The dough recipe is my standard dough recipe that I have posted before (Nonna Style Pizza).
Lasagna Pizza
Equipment
- 2 12×17 baking pans
Ingredients
- Nonna Style Pizza Dough
- 14 oz Shredded Mozzarella
Meat Sauce
- 1/2 Onion, diced
- 2 Garlic Cloves, halved
- 1 lb 85% Ground Beef
- 2 tbsp Tomato Paste
- 1/2 cup Red Wine
- 13 oz Tomato Puree
- 1/4 cup Water
- Handful of fresh Basil
- Salt & Pepper to taste
Ricotta Mixture
- 1 1/2 cups Whole Milk Ricotta
- 2 oz Shredded Mozzarella
- 1/4 cup Grated Parmigiano/Pecorino mix
- Salt & Pepper to taste
Pizza Sauce
- 28 oz can San Marzano Tomatoes, pureed
- 3 tbsp Extra Virgin Olive Oil
- Salt & Pepper to taste
- 4-5 Fresh Basil Leaves
Instructions
- Make the pizza dough according to the recipe here.
Meat Sauce
- Add olive il and onion to a saute pan, saute until translucent. Add in garlic and saute until fragrant.
- Add ground beef and cook until all liquids have evaporated. Season with salt and pepper.
- Make a well in the center of the meat and add tomato paste. Cook the paste for a minute or so and then mix well with the meat.
- Add in tomato puree, water and basil. Season with salt and pepper if needed. Cook for 10-15 mins on low medium heat. Set aside to cool.
Ricotta Mixture
- Add ricotta, mozzarella, grated cheeses, salt and pepper to bowl and mix.
Pizza Sauce
- Puree the San Marzano Tomatoes, season with salt, pepper, fresh basil and olive oil.
Assembling the pizza
- Once the pizza are in the pans. Spread a thin layer of pizza sauce on the dough and bake it for 10 mins at 500F.
- Remove the pizza from the oven and add the meat sauce, dollops of ricotta and shredded Mozzarella. Drizzle some more pizza sauce on top of the mozzarella and place it back into the oven on the middle rack for another 15 mins but check it at 10 mins to make sure you don't overcook it. Everyone's oven is different.
- Once out of the oven place on a wire rack to make sure the crust doesn't get soggy. Top with lots of grated pecorino and enjoy!
