Pepperoni Ramen Pizza

Photograph courtesy of Michele Humes

This dish was developed by Karol Lu, as part of the second-annual Ramen-Off competition at the Brooklyn Kitchen, where she won the judges' award for most creative ramen dish. You can read more about it on Slice. The recipe, after the jump.

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Pepperoni Ramen Pizza

About This Recipe

This recipe appears in: This Week in Recipes Ramen-Based Pizza Crust

Ingredients

  • 4 packages ramen noodles
  • 1 spice packet (I used beef)
  • Olive oil
  • 4 to 8 cloves of garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon oregano
  • 1/2 cup grated Parmigiano-Reggiano
  • 4 eggs
  • 1/2 cup cream
  • 1 cup ricotta
  • Pinch of nutmeg
  • Salt and pepper
  • Butter
  • 2 cups shredded Fontina cheese
  • Pepperoni slices (or your favorite pizza topping)

Procedures

  1. 1

    Preheat oven to 425°F.

  2. 2

    In a large pot, boil water, and add ramen noodles for 2 to 3 minutes. Drain and set aside.

  3. 3

    In a large pot, heat olive oil and add garlic and red pepper flakes for 1 minute. Remove from heat, and add ramen noodles, Parmigiano-Reggiano, and oregano. Toss, and transfer noodles into a buttered 10.25-inch springform pan. Spread noodles out evenly to create the crust of the pizza.

  4. 4

    Whisk eggs with cream and spice packet, and pour evenly over the noodles.

  5. 5

    Place the pan in the oven, and bake for about 5 minutes. Meanwhile, season the ricotta with nutmeg, salt, and pepper.

  6. 6

    Remove pan from oven, and spread ricotta evenly over the noodles. Sprinkle the Fontina cheese on top of the ricotta, and return the pan to the oven.

  7. 7

    Broil for 10 to 15 minutes, or until the cheese has melted and just begins to brown.

  8. 8

    Remove from oven and arrange pepperoni slices.

  9. 9

    Remove the sides of the springform pan. Cut pizza into wedges and serve.

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