Pizza Lasagna

Hello smackerscat

kinda confused!!!

you want to make pizza or lasagna???

or you want to make pizza crust topped with lasagna flavors??
 

Whatever you do the layers of bread will become soggy.  If soggy bread turns your fern, go for it.  What's the worst that can happen? 

I guess you'd have to go with pre-cooked dough because raw wouldn't cook through buried under layers of lasagna stuff. 

A lot of people do focaccia with the a light sprinkling of the sorts of the fillings and cheeses you associate with lasagna ... you might want to try that.  And of course, there's regular pizza with those.  Maybe a "deep dish" pizza would satisfy all the criteria.  

If I were trying for "pizza lasagna," deep dish with a buttery, slightly sweet crust is how I'd roll because deep dish crusts can support a lot of cheese.  But, lucky for you, you're not me.

Easy on the sauce. 

Good luck,

BDL

I think the appeal of a pizza lasagna would be in the casserole aspect formed from the bready parts. Otherwise, it's just a heavy meat lasagna.

I'd probably buy something like the Boboli crusts/flat bread. Brush them with garlic olive oil, maybe some dried oregano or basil as well, then toast them at about 300 degrees or a little lower. This is to dry them out more than brown them though I want a little browning too.  Cut in strips. Hmm, on second thought, I'd probably cut in strips before toasting. Easier to do then with less mess.

Use that for the noodles.

Pizza dough won't bake properly if it's wet.  Pizza has a dry bottom, plus people often oil the top before the sauce goes on so water won't get in that way.

Moreover pizza usually wants a quick baking at a high temperature, and lasagna wants a slower and gentler cooking.