Can you pizza it? Try your lasagna in pizza style next time. You won’t have to worry about a fork. Just pick it up and eat!
Make Red Sauce
For this recipe, I’ve started with the Meat Sauce. It’s important to start with the sauce in order to save time. It will need to simmer for a bit while you’re preparing the other ingredients.
After you brown your ground beef, be sure to chop it. Unlike a pizza you might normally have, you don’t want clumps of ground beef. You’re making a Meat Sauce and you want everything to be finely chopped.
It’s best to get a nice fine dice with the vegetables so use an Ulu, if you can. Not only is it easier but it’s safer as well.
For the carrot, I used one of those long zesters like you would use to make lemon or lime zest. If you zest it, it will cook so much more quickly.
Assemble the Pizza
Spreading the ricotta is easy, just like frosting a cake. It’s a little more difficult to get the Meat Sauce on the top of the ricotta. If you distribute little piles of Meat Sauce on top then carefully smooth, it will be easier.
Garnish with chopped green onion and red pepper flakes. Serve with a fresh garden salad. My mom says to serve it with a nice pinot noir or merlot.
Lasagna Pizza with Homemade Meat Sauce Recipe
- 1/2 recipe Pizza Dough
- 1/2 pound Ground Beef
- 1/2 cup Onion diced
- 1/2 cup Bell Pepper diced
- 1/2 Carrot minced or zested
- 4 Garlic Cloves minced
- 1 tablespoon Olive Oil
- 3 ounces Tomato Paste
- 1/2 cup Chicken Stock
- 1/2 teaspoon Oregano
- 1/2 teaspoon Basil
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Salt
- 1 cup Ricotta Cheese
- 1/2 cup Raw Spinach chopped
- 1/2 cup Parmesan Cheese shredded
- 2 cups Mozzarella Cheese shredded
- Make pizza dough according to instructions or use a pre-purchased pizza crust, if you prefer. Note that, if using the pizza dough at the link, you will need to start several hours earlier or the day before.
Make Red Sauce
- In medium saucepan, on medium high heat, crumble and cook ground beef, about 10 minutes. Drain, reserving about 2 tablespoons fat. Remove cooked beef from pan and finely chop. Return to pan.
- Add onions, bell pepper, carrot and garlic. Stir. If it's really dry and sticking to pan, add the bit of olive oil. Cook until onions are translucent and fragrant, about 6-7 minutes.
- Add tomato paste and 1/4 cup chicken stock. Stir. The sauce needs to be easily spreadable without clumping together in big lumps but not so wet that it will drain off the pizza. Think "ketchup consistency".
- Add remaining stock, about a tablespoon at a time until you get the desired consistency. Add seasonings. Reduce to simmer, stirring frequently, and allow to continue cooking while preparing the remainder, about 15 minutes.
- Preheat oven to 425°.
- Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
- In small mixing bowl, mix together ricotta cheese, spinach and Parmesan cheese. Evenly spread ricotta mixture on the dough with the back of a spoon or spatula.
- Evenly distribute meat sauce over ricotta. Evenly distribute mozzarella cheese over top.
- Cook for 15-20 minutes, or until done. Cool slightly and cut into 8 pieces. If desired, garnish with chopped green onion, freshly cracked pepper and red pepper flakes.