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Lasagna Pizza cut
Buddy Love

Pizza Lasagna

A creative lasagna made by layering a ricotta cheese mixture, tomato sauce, and optional meats between blind-baked pizza dough rounds.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • Pizza dough Store-bought or homemade, enough to make 6 rounds
  • Salt, garlic, onion, fresh dill, Italian herbs and red pepper flakes Optional, in various combinations for seasoning the dough
  • 16 oz Ricotta cheese
  • 1 Egg
  • 1/2 cup Mozzarella cheese Full fat and freshly grated preferred
  • 1/4 cup Parmesan cheese Freshly grated or fine grate
  • to taste Salt
  • to taste Italian herbs
  • Tomato sauce Jarred or homemade
  • Mozzarella cheese Grated, for layering
  • Pepperoni or meatballs Optional

Method
 

  1. Roll pizza dough thinly to the desired size, such as your air fryer basket. Season with spices and salt if desired.
  2. Prick the dough rounds with a fork.
  3. Cook at 450F for 5 to 10 minutes until both sides are brown and crisp, turning halfway if air frying. Cool on racks.
  4. Mix ricotta, egg, half a cup of mozzarella, parmesan, salt, and Italian herbs.
  5. Use 6 baked rounds for 2 lasagnas. Spread a quarter of the ricotta mixture on each of the 2 bottom rounds. Add tomato sauce, extra grated mozzarella, and optional pepperoni or meatballs.
  6. Add a round to each lasagna. Top each with another quarter of the ricotta mixture, then sauce and cheese.
  7. Add the final rounds. Top with sauce, cheese, and meat before baking, or leave plain and add toppings afterward.
  8. Cook at 350F for 30 to 45 minutes until the cheese is hot and melted.

Notes

If you have leftover uncooked pizza dough, you can use it to make a dessert pizza. Form the dough into a bowl shape, fill it with cheesecake or pie filling, and bake at 350F until the filling is set.