Lasagna Bread Pizza
Rach recreates a childhood favorite; a combo of bread pizza and lasagna, without pasta. Serve with salad for a full meal.
- 1 1/2 pounds fresh mozzarella
- 1 large baguette or French or Italian bread, quartered
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 1/2 pounds ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and pepper
- 1 round tablespoon tomato paste
- 2 cups tomato passata or tomato puree
- 1/2 cup whole milk
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley, finely chopped
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg yolk
- A few leaves of basil, torn
Drain the mozzarella on a paper towel, then thinly slice into half moons.
Pre-heat the oven to 375ºF. Lightly toast the bread on two baking sheets in the upper and lower third of the oven.
Heat a skillet or medium size pot over medium-high heat. Add the EVOO, two turns of the pan, and the meat. Brown and crumble the meat, then add the onion and garlic; season with salt and pepper. Stir in tomato the paste, passata or puree, milk, thyme and oregano. Simmer for 20 minutes.
In a small bowl, combine the parsley, ricotta, Parmesan cheese, egg yolk, salt and pepper. Spread an even layer of ricotta over the four pieces of bread, then top with the sauce followed by a layer of fresh mozzarella.
Bake the pizzas until brown and bubbly on top, 17-18 minutes. Garnish with the torn basil and serve with a green salad alongside.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit