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Chef Boyardee Mini Ravioli
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Mini Ravioli Pizza

"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Course Main Course
Cuisine American
Keyword Chef Boyardee Mini Ravioli
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
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

Calories: 239kcal | Carbohydrates: 30g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 616mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Calcium: 149mg | Iron: 1mg