It’s certainly not the first pasta-pizza partnership we’ve tried, but we dare say—Lasagna Pizza might just be the best.
Stir together panko, Parmesan, oregano, parsley, basil, and 1 tablespoon of the olive oil. Set aside.
Preheat oven to 500°F. Place a pizza stone in oven to preheat. Stir together sausage and marinara. Roll dough out on a lightly floured surface into a 14-inch circle. Sprinkle cornmeal on preheated pizza stone. Place dough on stone. Working quickly, spread sausage-marinara mixture on dough leaving a 1-inch border. Top with lasagna noodles, provolone, Muenster, ricotta, and smoked mozzarella.
Bake in preheated oven until cheese begins to bubble and brown, about 9 minutes. Brush border of dough with remaining 1 tablespoon olive oil; sprinkle border with panko mixture. Bake until panko is golden brown, 2 to 3 minutes. Cut into 8 slices; serve immediately.
Delicious, I used hot Italian sausage and my family gobbled it up.