Pepperoni Ramen Pizza
This recipe is for ramen noodles, It's easier to read here than in the original source.
This recipe is for ramen noodles, It's easier to read here than in the original source.
- olive oil
- 1/2 teaspoon dried oregano
- butter
- 1/2 cup cream
- 4 packages ramen noodles
- 4 whole eggs
- 1 package of flavoring from ramen noodles
- 4-8 cloves minced garlic
- 1 teaspoon red peper flakes
- 1/2 cup parmigiano-reggiano
- 1 cup ricotta cheese
- 2 cups fontina cheese
- to taste pepperoni slices
- to taste salt & pepper
- tp taste nutmeg
- Carbohydrate 243.351968768428 g
- Cholesterol 2196.30385449223 mg
- Fat 236.679988631885 g
- Fiber 8.37400032009217 g
- Protein 187.480698990941 g
- Saturated Fat 124.528916723378 g
- Serving Size 1 1 Serving (1375g)
- Sodium 7264.83781279073 mg
- Sugar 234.977968448335 g
- Trans Fat 15.5892791712671 g
- Calories 3850 calories
Step-by-step
- Preheat oven to 425°F.
- Cook ramen noodles following the package instructions, but without the flavor packet. Drain and set aside.
- Heat olive oil in a large pot and add garlic and red pepper flakes, cook for 1 min. Remove from heat, and add ramen noodles, Parmigiano-Reggiano, and oregano.
- Butter a pan and add in noodles, spreading it out evenly to create the crust of the pizza.
- Whisk eggs with cream and flavor packet, and pour evenly over the noodles.
- Place the pan in the oven, and bake for about 5 mins.
- Add nutmeg, salt, and pepper to the ricotta.
- 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 until the cheese melts and begins to brown (10 to 15 mins). Remove from oven and arrange pepperoni slices. Cut pizza into wedges and serve.
Why is the noodle base falling apart when flipped or sliced? Structuring ramen into a solid crust requires cooling the boiled noodles slightly before tossing them with the grated Parmigiano-Reggiano and eggs. Starches bind more effectively when the noodles are not boiling hot, preventing the base from crumbling into loose strands under the weight of the dairy.
Over-browning the garlic during the initial one-minute sauté ruins the entire sauce base by introducing bitter compounds; keep the heat moderate and watch for aromatics to turn fragrant rather than dark. High heat at 425°F sets the egg-and-cream binder quickly, sealing the noodle matrix before the dairy breaks down into an oily separation.
Swapping the Fontina for a lower-moisture mozzarella alters the melt profile, resulting in a rubbery texture instead of a stretchy, golden crust layer. Grating blocks of cheese rather than using pre-bagged shreds avoids anti-caking agents that hinder proper browning under the broiler.
