Mini Ravioli Pizza
"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Servings 8 slices
Calories 239kcal
Cost $3-5
Equipment
- BAKING STEEL
- PIZZA CUTTERS
- PIZZA PEEL
- ROLLING PIN
Ingredients
TOPPINGS
- 1 can Chef Boyardee Mini Ravioli
- 2 cups Mozzarella Cheese
WILD DOUGH
- 2 cups Sourdough Starter
- 1 cup Bread Flour
- 1 tsp Salt
Instructions
Wild Dough (1 hour)
- Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for 30 seconds.
- Place the dough in lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees F° after you finish making your pizza dough)
PIZZA
- Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.
- Grate mozzarella.
- Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
- Pop the top of the mini raviolis and add to pizza, then add mozzarella. Pat down the toppings before putting into the oven.
- Bake pizza in the oven at 550 degrees F° for 8-10 minutes. Let cool 5 minutes then slice it up!
Video
Nutrition
Sodium: 616mg | Calcium: 149mg | Vitamin A: 190IU | Sugar: 1g | Fiber: 1g | Potassium: 187mg | Cholesterol: 24mg | Calories: 239kcal | Trans Fat: 1g | Saturated Fat: 4g | Fat: 8g | Protein: 11g | Carbohydrates: 30g | Iron: 1mg