All the things we love about lasagna piled on top of another Italian classic, pizza! We already know pizza and pasta make a great combo, but this may well be the best pairing of the two. In any case, it’s not a recipe you’ll likely find on the menu of your local pizza parlor. If you want to try this recipe you’ll have to try your hand at making it yourself.
- 1/4 cup panko (Japanese-style breadcrumbs)
- 1/2 ounce Parmesan cheese, grated (about 2 Tbsp.)
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh basil
- 2 tablespoons olive oil, divided
- 2 cups cooked sweet Italian sausage
- 1 3/4 cups Pasta Jay’s Classic Marinara Sauce
- 1 pound fresh prepared pizza dough
- 1 tablespoon cornmeal
- 4 ounces cooked lasagna noodles, thinly sliced into 1-in. strips
- 2 ounces provolone cheese, grated (about 1/2 cup)
- 2 ounces Muenster cheese, grated (about 1/2 cup)
- 2 ounces whole-milk ricotta cheese (about 1/4 cup)
- 1 ounce smoked mozzarella cheese, grated (about 1/4 cup)
Step 1: Stir together panko breadcrumbs, Parmesan, oregano, parsley, basil, and 1 tablespoon of the olive oil. This mixture will go on the crust in step 4, but set aside for now.
Step 2: Preheat oven to 500°F. Place a pizza stone in oven to preheat.
Step 3: Stir together sausage and Pasta Jay’s Classic Marinara Sauce. Roll the pizza dough out on a lightly floured surface into a 14-inch circle. Sprinkle cornmeal on the preheated pizza stone. Place the dough on the stone and quickly begin to spread sausage-marinara mixture on dough leaving a 1-inch border. Top next with the lasagna noodles, provolone, Muenster, ricotta, and smoked mozzarella.
Step 4: Bake in preheated oven until cheese begins to bubble and brown, about 9 minutes. Brush border of dough with remaining 1 tablespoon olive oil; sprinkle border with panko mixture from step 1. Bake until panko is golden brown, about 2 to 3 minutes. Remove from the oven and cut into 8 slices. Serve when you’re ready!