Pasta on pizza isn’t the most unusual ingredient I have used. In fact, it’s amongst the most delicious. I’ve used lasagna sheets, ziti and penne on pizzas. And I’ve seen some amazing pizzas using ravioli.
While writing my first book in 2003 I included a version of the recipe you see below. I was making this in the kitchen at Pyzano’s Pizzeria back in 1991, and it is still one of my favorite pizzas today. Some call it Pizzagna. Enjoy.
Tony's Trending Recipe: Pizza Lasagna
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 13-ounce dough ball
- 2-3 trimmed lasagna sheets (par-cooked)
- 4 ounces tomato sauce
- 6 thin slices of whole milk mozzarella
- 5 ounces fresh-pinched Italian sausage
- ¼ ounce diced white onion
- 12-15 dollops ricotta
- Chopped garlic, to taste
- Pinch grated Romano cheese
- Pinch oregano
- Drizzle of extra virgin olive oil
- Black pepper
Instructions
- Cook your pasta sheets in boiling water until al dente.
- Shape and stretch your pizza into a 12-inch circle.
- Dry cooked lasagna sheets and let them cool down.
- Trim lasagna sheets to fit on top of the pizza, leaving a ¼-inch border. Set aside.
- Place sliced mozzarella on pizza, leaving a ¼-inch border.
- Then lay your lasagna sheets over the top of the cheese.
- Spread sauce over the lasagna sheets, add grated Romano and drizzle the olive oil.
- Evenly place onion, garlic and sausage on the pizza and place pizza into oven.
- After the bake, cut pizza into desired slices and top with dollops of ricotta.
- Add oregano and black pepper, then serve.
