The secret is in the sauce…or rather, two sauces. First, get a head start with prepared marinara sauce and give it a homemade kick with browned Italian sausage and roasted garlic. Then there’s the cream sauce – a simple bechamel (butter + flour + milk) with flavorful Wisconsin provolone cheese.
Layer the two sauces with a generous helping of Wisconsin fresh mozzarella and pepperoni to achieve cheesy, meaty perfection. The finishing touches? Grated Wisconsin parmesan and fried oregano leaves. Use fresh oregano if you prefer, but quickly frying them in olive oil adds the perfect crispy crunch.
Sounds pretty great, right? Tieghan is taking over our Instagram feed (@WisconsinCheeseTalk) so be sure to follow along for more great photos and pizza ideas.
And don’t forget to show us how you do #FridayNightPizzaNight! Snap a photo of your family and friends making or enjoying a homemade pizza and tag us on Instagram (@WisconsinCheeseTalk) using #FridayNightPizzaNight, and you could win a pizza night prize package with pizza-making supplies and Wisconsin cheese.
ROASTED GARLIC LASAGNA PIZZA
By Tieghan of Half Baked Harvest
Servings: 2 (10-12 inch) Pizzas
For Pizza Dough:
1 cup warm water
3 teaspoons active dry yeast
3 cups flour
1/2 teaspoon salt
2 tablespoons olive oil
1 head garlic
1/2 sweet onion, finely chopped
1 pound spicy Italian sausage or ground beef
1 jar (24 ounces) prepared marinara sauce
3 tablespoons butter
3 tablespoons flour
1 1/4 cup milk
1/8 teaspoon nutmeg
1 cup (4 ounces) Wisconsin provolone cheese, shredded
1 cup (4 ounces) Wisconsin fresh mozzarella cheese, cut or torn into 2-inch pieces
4 ounces pepperoni
1/4 cup fresh oregano leaves
Wisconsin parmesan cheese, grated, for topping
Prepare dough: In large bowl, combine water and yeast. Mix with spoon; set aside until foamy, about 10 minutes. Add flour, salt and olive oil, stirring with spoon until dough comes together but is still sticky.* Using hands, on floured surface, form dough into ball and work additional 1/2 cup flour into dough, if needed. Place dough in olive-oiled bowl, turning to coat. Cover with towel; place in warm spot to rise about 45 minutes or until doubled in size.
Heat oven to 400°F. Slice off top portion of garlic bulb to expose cloves. Remove any excess papery skin from bulb. Place bulb in baking dish. Pour about 1 teaspoon olive oil over garlic bulb and cover dish with foil. Roast 45 minutes, or until golden brown and soft. Cool. Squeeze garlic from skin into small bowl and mash well with fork: set aside.
Increase oven temperature to 450°F. Drizzle olive oil into large skillet and heat. Add onion; cook until soft and lightly caramelized, about 10 minutes. Push onion to side of skillet; add sausage to skillet, cooking until browned and cooked through. Stir in marinara sauce; reduce heat to low. Add garlic. Simmer 10 minutes. If sauce is too thick, add 1/2 cup water.
Meanwhile, in medium saucepan, melt butter over medium heat. Add flour, whisking constantly for 1 minute. Whisk in milk in steady stream; simmer 2 minutes, constantly whisking. Remove from heat; stir in provolone and season with nutmeg, salt and pepper. Cool, stirring occasionally to prevent skin from forming.
Assemble pizzas: divide dough into 2 balls. Lightly flour work surface. Use hands or rolling pin to press or roll dough into disk. Place on oiled baking sheet and use hands to gently tug, pull and push dough into desired shape. Repeat with second dough ball.
Spread reserved white sauce evenly over both pizzas. Top evenly with meat sauce; top with fresh mozzarella and pepperoni. Bake pizzas 25-30 minutes, or until crust is crisp and cheese is melted.
While pizza bakes, coat small skillet with olive oil and heat over medium-high. Add fresh oregano leaves (be sure leaves are dry) and fry – about 30 seconds, just crisp but not brown. Remove to paper towel and lightly sprinkle with salt.
Remove pizza from oven; top with fried oregano leaves and parmesan.
*Note: Dough mixing and kneading can also be done with stand mixer using dough hook attachment.