Lasagna Pizza Recipe

Preheat and prepare pan

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with flour.

Stretch or roll the pizza dough into a 12-inch round on a floured surface. Transfer the dough to the prepared pizza peel or baking sheet. Brush the dough lightly with 1 tbs olive oil, leaving a small rim for the crust.

Make meatball mix

In a medium bowl combine 300 g ground beef, 1 tbs breadcrumbs, 2 tbs grated Parmesan, 1 egg, 1 tsp minced garlic, 3 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Mix until just combined; avoid overworking.

Form and cook meatballs

Form the mixture into 12 small meatballs (about 1 inch each). Heat 1 tbs olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 6–8 minutes, turning gently. They do not need to be fully cooked through; remove to a plate.

Finish cooking (optional)

If meatballs are thick and not fully cooked, reduce heat to low, add 1/4 cup water to the skillet, cover, and steam for 3–4 minutes until cooked to 160°F (71°C). Remove and let cool slightly, then cut into halves or thick slices for topping the pizza.

Mix ricotta filling

In a bowl combine 1 cup ricotta, 1 cup shredded mozzarella, 2 tbs grated Parmesan, 1 egg yolk, 1 tbs minced parsley, 1 tsp salt and 1/2 tsp black pepper. Stir until smooth and creamy. Taste and adjust seasoning.

Spoon dollops of the ricotta mixture over the oiled stretched dough, distributing evenly but keeping space between dollops so they meld as the pizza bakes.

Add sauce and cheeses

Spoon 1 cup marinara sauce over the dough, spreading gently around and between the ricotta dollops. Sprinkle 1.5 cups shredded mozzarella evenly over the pizza, leaving the crust exposed. Scatter the halved or sliced cooked meatballs across the pizza. Finish with 2 tbs grated Parmesan and 1/2 tsp red pepper flakes if using.

Bake the pizza

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is golden and cheese is bubbly and lightly browned. Rotate once halfway through for even baking.

Rest and serve

Remove the pizza from the oven and let rest 3–5 minutes. Top with fresh basil leaves if desired. Slice into 8 slices and serve hot.