Try A Ravioli Crust To Take Pizza Beyond What You Thought Possible

If you haven't yet had the pleasure of trying ravioli crust pizza, you need to get on board. Having a ravioli crust will take your pizza beyond what you thought possible. Think of it as the ultimate stuffed crust, but instead of just the rim being stuffed with cheese, the entire crust is stuffed with cheese. It is a flavor bomb just waiting to happen.

For the recipe, instead of your pizza dough, you've got pasta dough. The two aren't that far removed from one another in terms of ingredients, but since pasta dough doesn't have yeast, it won't rise the way pizza dough does. As a result, the ravioli crust is going to be much flatter than you might be used to. This makes it no less flavorful, however. 

If you're concerned about the whole thing falling apart, don't be. Though the crust is comprised of a puzzle of individual squares, the ravioli goes through a pre-bake process in order for them to form a crisp and connected base layer. This way, when you're eventually slicing the pizza, it isn't falling apart. It is best to use pre-packaged ravioli for this. Though they may not be as flavorful as homemade ones, they tend to have a thicker dough and are more airtight because they're machine-pressed. As for sauce and toppings, there really is no limit. Treat this as your opportunity to experiment.

Begin by cooking the ravioli until they are about al dente. Allow them to cool, then mix the ravioli together with a combination of beaten egg, salt, and parmesan cheese. This mixture will help them bind together when layered on the baking sheet. Two pounds of ravioli should be enough to form a single layer on a 13x18 baking sheet. The ravioli edges should slightly overlap to prevent any gaps from forming. These get baked in a 425-degree Fahrenheit oven for 20 to 25 minutes until they have formed a golden brown crust.

You can take the classic approach with a standard pizza marinara sauce, then top with mozzarella and some traditional toppings like sausage, pepperoni, onions, and peppers. You could also make a creamy white pizza sauce, but be wary. There is already a lot of cheese at play, and the sauce could make the ravioli crust pizza overly rich.

Once you have your toppings set, pop the pizza under the broiler for a few minutes to get the mozzarella bubbling and the toppings crisp. When the pizza is finished, you should be able to slice it as you normally would. If you've done it right, the ravioli pieces will have stuck together, providing you with a flavor explosion you'll definitely want to try more than once.