Pizza lasagna with pepperoni “Pizza” – a detailed recipe cooking. 
Photo of the dish: ДжонPatterson Time: 2 hours. 30 min. Difficulty: Medium Servings: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 sliced large mushrooms
- 230 gr. peeled sweet Italian sausage for frying (kupat)
- 3 tbsp. l olive oil and a little more for lubrication frying pans
- 1 finely chopped small red onion
- 1 chopped small green bell pepper
- 680 gr. canned marinara sauce
- 0.5 tbsp. chopped ham (approximately 60 gr.)
- 1/4 Art. chopped pitted black olives
- 1 tbsp. chopped pepperoni sausages (about 90 gr.)
- 16 layers of lasagna paste
- 3 tbsp. finely chopped mozzarella cheese (approximately 340 gr.)
- 230 gr. ricotta cheese
- 0.5 tbsp. grated Parmesan cheese (approximately 30 gr.)
- 2 lightly beaten large eggs
Recipes with similar ingredients: lasagna paste, eggs, mushrooms champignons, kupat (sausages for frying), ham, sausage pepperoni, mozzarella cheese, ricotta cheese, parmesan cheese, red onion, sweet pepper, marinara sauce, olives
Recipe preparation:
- In a large saucepan, heat 2 tbsp. l olive oil on moderately high heat. Add mushrooms, season with salt and pepper and cook, stirring until slightly podgolzat, about 5 minutes. Using a slotted spoon, put the mushrooms on a plate. Add to the pan sweet sausage and cook, breaking pieces of meat until meat will lose a pink tint, about 3 min. Add onion and bulgarian pepper, season with salt and ground pepper and cook, stirring, until the vegetables soften, about 4 minutes. Add the marinara sauce (see recipe), almost bring to a boil and cook for 5 minutes. Remove from heat and stir in stewed mushrooms, ham, olives and about 3/4 Art. pepperoni; season with salt and pepper. Give cool slightly.
- Meanwhile, preheat the oven to 190 ° C. Detachable shape for baking with a diameter of 20 cm. grease with a cooking brush olive oil and foil the bottom and walls so that the edges the foils hung a little outward. Bring to a boil in a pan salted water. Add the paste and cook according to the instructions on packaging; drain the water and mix with the remaining 1 tbsp. l olive oil.
- In a bowl, mix 2 tbsp. mozzarella, ricotta, parmesan and eggs; season with 0.5 tsp. salt and a pinch of pepper. Lay out the walls forms from the inside with layers of paste, so that they slightly go into each other to a friend; where necessary, trim the excess dough. Also cover the bottom the shapes of the pasta layers overlap a bit, letting them go lightly on walls of the form. Distribute in the form of 2 tbsp. sauce, top half the cheese and egg mixture, and then add a layer of paste. Repeat with another 2 tbsp. sauce, remaining cheese mixture and a layer of paste (layers can go on the walls of the form; there may be extra layers). Top with the remaining sauce, 1 tbsp. mozzarella and 1/4 Art. pepperoni.
- Bake until golden brown and until the sauce gurgles for about 1 hour. (if the crust appears too quickly, cover with foil on top). Let stand for 0.5-1 hours, then take out pizza from the mold, using foil. Remove the foil and cut into pizza on servings.
