Pasta Pizza Slice Recipe

Activate yeast and make dough

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast over the surface. Let sit 5–7 minutes until foamy. In a large bowl combine flour and salt. Make a well, add the foamy yeast and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead and proof

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 more tablespoons flour. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape base

Preheat the oven to 475°F (245°C). After dough has risen, gently deflate and roll or stretch into a roughly 10x12 inch rectangle about 1/4 inch thick (suitable for making 2 large slices or a single large slice to cut). Place dough on a parchment-lined baking sheet or a pizza stone dusted with flour/semolina.

Cook pasta

Bring a medium pot of water to a rolling boil and add 1 tablespoon salt. Add the dry short pasta and cook to very al dente (1–2 minutes less than package instructions), about 6–8 minutes depending on pasta. Reserve 2 tablespoons of pasta water, drain and toss the pasta with 1 teaspoon olive oil to keep it from sticking.

Combine filling

In a mixing bowl, combine the hot drained pasta with 3/4 cup tomato pasta sauce, 1/2 cup ricotta, 1/4 cup grated parmesan, chopped basil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add 1–2 tablespoons reserved pasta water if the mixture seems dry. Taste and adjust seasoning.

Optional cool slightly

Let the pasta mixture cool 5 minutes so it holds together better when placed on the dough.

Pre-bake crust

Brush the shaped dough lightly with 1 teaspoon olive oil and dock the surface lightly with a fork. Bake the crust in the preheated oven for 5–7 minutes until it just begins to set and show tiny bubbles but not browning deeply. This prevents a soggy bottom from the pasta filling.

Assemble pasta pizza

Remove the par-baked crust from the oven. Spread 1/4 cup pizza sauce evenly over the crust, leaving a 1/2 inch border. Spoon the prepared pasta filling evenly over the sauced area, pressing gently to create a cohesive layer. Sprinkle 1 cup shredded mozzarella evenly over the pasta layer, then dust with 1/2 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes.

Bake until golden

Return the assembled pizza to the oven and bake 8–12 minutes until the cheese is melted, bubbling and edges of the crust are golden brown. If the top is browning too quickly, cover loosely with foil for the last 2–3 minutes.

Finish and serve

Remove from oven and allow to rest 3–5 minutes. Slice into large pizza-slice shapes. Garnish with a few torn basil leaves if desired and serve warm.