Lasagna Pizza
So this pizza turned out to basically be lasagna so…
Here is the recipe:
Rustic Crust Brand Cauliflower crust
Ricotta Cheese
Sliced mozzarella
Pizza sauce (blended tomato paste with great value pizza sauce and added Italian seasoning to make it thicker)
Italian shredded cheese blend from ALDI
Ground beef seasoned with Italian seasoning, onion powder, adobo and fresh minced garlic
Garlic butter blend: butter, garlic, thyme and Parmesan
Baby Bella mushrooms lightly sautéed in olive oil with a little paprika, Italian seasoning and onion powder
In a large skillet cook some ground beef on medium heat until browned then add a teaspoon of minced garlic, sprinkle of olive oil and a pinch of adobo to the mixture. Cook til completely coated with seasoning and then add Italian seasoning. Cover again and take off the heat.
Empty the mixture into a bowl then add some fresh baby Bella mushrooms to the skillet with a dash of olive oil. Sauté over medium heat with a dash of paprika, Italian seasoning, and onion powder until they look wet then flip and sauté an additional minute or two.
Lay out the pizza crust on a sheet of parchment paper. Drizzle the pizza sauce in the middle then arrange the ricotta and mozzerella cheeses. Arrange the beef mixture and mushrooms then top with the Italian shredded cheese.
In a small bowl melt one whole stick of salted butter with a dash of thyme and about a tablespoon of garlic along with about a tablespoon of Parmesan cheese (I tend to eyeball measurements) for 1 minute, stir, then microwave an additional minute (you will have leftovers)
Sprinkle the garlic butter blend onto the rim of the pizza over the “crust” area and then a few drops over the rest of the pizza. I use this stuff on a lot of recipes so it’s a wonderful thing to
have nearby and it’s comparable to the garlic butter you get at Papa John’s.
The package said to preheat to 400…
I had the oven at 350 when I made the banana bread so I left it at 350 and baked the pizza for approximately 17 minutes.
Let cool, slice and enjoy. This crust is very difficult to cut if your knife is dull. Be forewarned.
Love you all! Stay blessed! Stay tuned!
I've always loved both pizza and lasagna, but sometimes it feels like a real dilemma trying to pick just one for dinner. Who else has been there? That internal battle between the cheesy, savory comfort of lasagna and the quick, customizable joy of a pizza? Well, after many culinary adventures, I finally landed on a solution that truly gives you the best of both worlds: my homemade Lasagna Pizza! It's not just a recipe; it's a testament to not having to choose between two beloved classics. One of the biggest reasons I adore this fusion is how it transforms the traditional lasagna experience. While a classic lasagna is unbelievably delicious, it can also be quite heavy and time-consuming. This Lasagna Pizza, especially with its fantastic cauliflower crust, offers all those rich, comforting flavors – the seasoned ground beef, the creamy ricotta, the melty, delicious cheeses – but in a lighter, faster-to-prepare format. It’s a total game-changer for weeknight dinners when you’re craving something hearty but don’t have hours to spend in the kitchen. The cauliflower crust is truly the star here, making this dish accessible and enjoyable for so many. It provides a wonderful, sturdy base that gets delightfully crisp in the oven, mimicking a traditional pizza crust while adding a subtle, earthy flavor. Plus, it’s a brilliant way to sneak in some extra vegetables and offers a gluten-friendly option for those avoiding wheat. Paired with the savory seasoned ground beef and the earthy sautéed mushrooms, it creates a flavor profile that's both familiar and exciting. When I first started making this, I focused on layering the ingredients just like I would in a lasagna. You get that satisfying combination of a tangy pizza sauce, the fresh ricotta, slices of mozzarella, and then that generous blanket of Italian shredded cheese blend. The melted cheeses create an absolutely irresistible top layer, bubbling and golden, making every slice a joy. And the garlic butter blend I drizzle around the rim? Oh my goodness, it takes it to another level, adding that extra garlicky, buttery goodness that truly elevates the entire pizza experience. Beyond the core recipe, I love how versatile this Lasagna Pizza is. If you're feeling adventurous, you can easily swap out the ground beef for Italian sausage or even a vegetarian crumble. Adding extra veggies like bell peppers, spinach, or olives would also be delicious! Each time I make it, I feel like I'm creating a little masterpiece, tailored exactly to what I'm craving. It’s a dish that genuinely satisfies that "pizza vs. lasagna" debate in the most delicious way possible, proving you can indeed have it all.