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.
- 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
- 2 cups shredded Fontina cheese
- Pepperoni slices (or your favorite pizza topping)
Preheat oven to 425°F.
In a large pot, boil water, and add ramen noodles for 2 to 3 minutes. Drain and set aside.
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.
Whisk eggs with cream and spice packet, and pour evenly over the noodles.
Place the pan in the oven, and bake for about 5 minutes. Meanwhile, season the ricotta with nutmeg, salt, and pepper.
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.
Broil for 10 to 15 minutes, or until the cheese has melted and just begins to brown.
Remove from oven and arrange pepperoni slices.
Remove the sides of the springform pan. Cut pizza into wedges and serve.