Total Time
59mins
Prep 45 mins
Cook 14 mins

Very different

Ingredients Nutrition

Directions

  1. Position oven rack on the second lowest level in oven and place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500°.
  2. Fill a large pot with water; bring to a boil over high heat; add in salt and then add the lasagna noodles; stir to submerge the noodles; cook until al dente, about 10 minutes.
  3. Drain, rinse, drain again, and blot dry.
  4. Brush the noodles on both sides with the olive oil.
  5. Cut several 1-inch long slits lengthwise down the center of the noodles; set aside.
  6. Coat a 12-inch pizza screen or perforated pizza pan with cooking spray.
  7. Dust pizza dough with flour; place in prepared pan and gently stretch into a 12-inch round.
  8. Top the pizza: spread the ricotta evenly over the dough, leaving a ½-inch border.
  9. Spoon ½ cup pizza sauce evenly over the ricotta.
  10. Lay the lasagna noodles over the sauce, trimming the noodles to fit.
  11. Fill in any spaces with the trimmings.
  12. Spoon remaining ½ cup pizza sauce over the noodles; sprinkle with Parmesan and garlic over the top.
  13. Distribute chunks of sausage over the sauce; scatter mozzarella over the top.
  14. Crush the oregano between your fingers and sprinkle over the cheese and crust.
  15. Place pizza in the oven on the upper rack; bake 10 minutes until pizza crust is crisp and golden.
  16. Using a pizza peel, lift the pizza off the pan and place the crust directly on the baking stone; remove the pan from the oven.
  17. Continue baking 3-4 minutes until the bottom of the crust is golden brown.
  18. Using the peel, remove pizza from oven to cutting board.
  19. Slice pizza into wedges; serve immediately.