Lasagna Pizza Recipe

preheat and prepare dough

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (or desired size). Transfer dough to a parchment-lined baking sheet or a lightly oiled pizza peel.

Brush the dough lightly with 1 tbs olive oil mixed with 1 tsp minced garlic, leaving a 1/2-inch edge for the crust. This creates a flavorful barrier so the dough doesn't get soggy from the ricotta.

make meatball mixture

In a medium bowl combine 12 oz ground beef, 1/4 cup breadcrumbs, 2 tbs milk, 1 tsp minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried Italian seasoning. Mix gently until just combined — avoid overworking to keep meatballs tender.

shape 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. Add meatballs and brown on all sides, about 6–8 minutes, turning occasionally. They do not need to be fully cooked through; they will finish in the oven. Remove to a plate and set aside.

season sauce

In a small saucepan or bowl, warm 1.5 cups marinara sauce with 1 tsp dried oregano and 1/4 tsp red pepper flakes (if using) until just simmering, about 3–5 minutes. Taste and adjust salt if needed.

Spoon about 1 cup of the warm marinara over the prepared dough, leaving the 1/2-inch crust. Reserve ~1/2 cup sauce for topping meatballs after assembly.

prepare ricotta mixture

In a bowl combine 1 cup ricotta, 1 large egg, 2 tbs chopped parsley, 1/4 cup grated Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth and slightly fluffy. This mimics the ricotta layer in lasagna and helps it set on the pizza.

Dollop spoonfuls of the ricotta mixture over the sauced dough in even mounds (about 6–8 dollops), leaving space for meatballs and mozzarella.

assemble pizza

Place the browned meatballs evenly across the pizza (you can slice a few in half for more even coverage). Sprinkle 1.5 cups shredded mozzarella evenly over the pizza, covering ricotta dollops and meatballs. Drizzle the reserved 1/2 cup marinara over the meatballs and exposed cheese in small spoonfuls. Scatter torn fresh basil leaves if using and finish with 2 tsp grated Parmesan.

bake

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 slightly browned. If cheese browns too quickly, tent loosely with foil for the last few minutes.

rest and serve

Remove pizza from oven and let rest 3–5 minutes to allow the ricotta to set slightly. Cut into 8 slices. Serve hot, optionally with extra marinara for dipping.