Each have their unique qualities, but it's hard to argue that pizza and lasagna are very similar dishes...so why not unite them for a delicious dinner? That's exactly what Grace Wells has done with a recipe for deep-dish lasagna pie. Grace stopped by
Tonia's Kitchen to talk about her offering The Big Book of Easy Baking with Refrigerated Dough, and this recipe in that book melds both the lasagna and deep dish pizza recipes nicely
- 1
- lb bulk Italian pork sausage
- 1
- large onion, chopped (about 1 cup)
- 2
- cups tomato pasta sauce
- 1/2
- teaspoon dried oregano leaves
- 1
- egg
- 1
- container (15 oz) part-skim ricotta cheese
- 1/2
- cup grated Parmesan cheese
- 2
- cups shredded mozzarella cheese (8 oz)
- 2
- cans (13.8 oz each) Pillsbury™ refrigerated classic pizza crust
Steps
1Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain well. Stir in pasta sauce and oregano; cook until thoroughly heated.
2In medium bowl, beat egg. Stir in ricotta cheese, Parmesan cheese and 1 1/2 cups of the mozzarella cheese.
3Unroll dough for 1 pizza crust. Press in bottom and 1 inch up sides of dish. Spread cheese mixture over dough in bottom of dish. Spread sausage mixture over cheese mixture. Unroll dough for second pizza crust; place over sausage mixture and press edges to seal. Cut 4 slits in top crust.
4Bake uncovered 15 minutes. Cover dish with sheet of foil to prevent excessive browning. Bake 9 to 11 minutes longer or until crust is golden brown. Top with remaining 1/2 cup mozzarella cheese. Let stand 5 minutes before serving.
