Experiment with this delectable Pepperoni Ramen Pizza recipe!
- 4 eggs
- salt and pepper
- olive oil
- 1 teaspoon red pepper flakes
- pinch of nutmeg
- butter
- 1/2 cup cream
- 1/2 teaspoon oregano
- 4 packages ramen noodles
- 1 spice packet (i used beef)
- 4 to 8 clove garlic minced
- 1/2 cup grated parmigiano-reggiano
- 1 cup ricotta
- 2 cups shredded fontina cheese
- pepperoni slices (or your favorite pizza topping)
- Carbohydrate 40.8457434187702 g
- Cholesterol 208.330642397695 mg
- Fat 36.4263798924581 g
- Fiber 1.33329335729281 g
- Protein 29.1676130362689 g
- Saturated Fat 19.6018866176864 g
- Serving Size 1 1 (203g)
- Sodium 1797.5134413388 mg
- Sugar 39.5124500614774 g
- Trans Fat 1.97029559081248 g
- Calories 608 calories
Step-by-step
- 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.
Mastering the Noodle Crust
Boiling the ramen noodles for precisely two to three minutes prevents them from turning to mush before they reach the oven. Drain them thoroughly in a colander. Trapped water will steam the crust and prevent the olive oil, garlic, and grated cheese from binding the strands together. Press the coated noodles firmly into a buttered 10.25-inch springform pan to compact the base.
Equipment Workarounds
Springform pans are ideal here because the removable sides let you slide the finished pie out without breaking the delicate noodle crust. If you lack a springform pan, use a cast-iron skillet of a similar diameter. Grease the skillet generously with butter and let the baked pie rest for ten minutes before slicing so the cheese sets.
Preventing Common Pitfalls
Two critical errors ruin this dish: overcrowding the garlic in the hot oil, which causes bitterness, and burning the fontina during the final broil phase. Keep the oven rack in the middle position during the initial five-minute bake. Move the pan closer to the broiler only after applying the ricotta and fontina layers, watching closely until the cheese browns lightly.
