Inspired by Matty Matheson's lasagna recipe, I've made a lasagna style pizza. This combo takes the best bits of a lasagna - rich, meaty sauce, stretchy mozzarella, garlic - paired with a perfectly chewy, slow-proofed pizza base. So, if you want to try something a little different on the weekend give this pizza recipe a go.
Category
Dinner
Servings
4
Prep time
45 minutes
Cook time
45 minutes
Inspired by Matty Matheson's lasagna recipe, I've made a lasagna style pizza. This combo takes the best bits of a lasagna - rich, meaty sauce, stretchy mozzarella, garlic - paired with a perfectly chewy, slow-proofed pizza base. So, if you want to try something a little different on the weekend give this pizza recipe a go.
Ingredients
- ¼ cup (60ml) olive oil
- 500g (1lb) beef mince
- 1 brown onion, finely chopped
- 1 carrot, grated
- 6 garlic cloves, finely grated
- sea salt and black pepper
- 1½ tbsp tomato paste
- ¼ tsp chilli powder
- 2 cups (500ml) beef stock
- ⅓ cup (80ml) milk
- 1 egg yolk
- 500g mozzarella, sliced
- 60g Parmesan cheese, grated
- ⅓ cup flat leaf parsley leaves, finely chopped
Directions
For the dough, use my pizza dough recipe.
For the lasagna sauce, heat half the oil in a large heavy based frying pan over medium high heat. Add the beef and cook, until well browned, for 8-10 minutes, breaking up with the back of a wooden spoon.
- Heat the remaining oil in a large saucepan over medium heat. Cook the onion and carrot for 5 minutes, until softened, seasoning with salt.
- Add the garlic and cook for a further minute. Stir in tomato paste and cook until starting to darken, 2-3 minutes.
- Stir in chilli powder then stock. Add the beef mince to the pan and bring to a simmer. Cook for 10-15 minutes, until thickened slightly.
- Stir in milk and return to a simmer, then remove from heat. Add egg yolk and stir in quickly to incorporate.
- Transfer mixture to a bowl and set aside to cool.
- Preheat a pizza oven to 450°C (840°F).
- Stretch the dough on a lightly floured surface to fit your pizza peel or baking surface.
Spread some of the lasagna sauce on dough, then top with mozzarella slices and some Parmesan cheese.
- Bake for 90 seconds to 2 minutes, aiming for a crispy bottom and golden cheese topping.
- Sprinkle some parsley and drizzle with a little olive oil, then slice to serve.
Recipe notes
Note: Prep time includes making and proofing your pizza dough.
Can I skip the 48-hour dough proofing?
You can, but you’ll loose it's character. If you're in a rush, do a same-day rise at room temp for about 4–6 hours, but expect a less complex crust.
What if I don’t have a pizza oven?
Crank your regular oven as high as it’ll go (usually around 250°C/480°F) and use a preheated pizza stone or steel. It'll take longer than 2 minutes, but it'll still get you close.
Can I use pre-made pizza dough?
Yes, but unless you know a really good pizza dough supplier, you'll loose the flavour of the dough.
