Ramen Pizza Crust

Par-cooked ramen pressed into a skillet forms a crispy crust, topped Chicago tavern-style with sauce & mozz.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1 tablespoon olive oil (for greasing pan)
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni or other pizza toppings (optional)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh basil leaves, for serving

Preparation

1. Preheat oven to 425°F (220°C). Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and pat very dry with paper towels.
2. In a large bowl, whisk eggs, Parmesan, black pepper, and a pinch of salt. Add ramen noodles and toss until thoroughly coated.
3. Grease a nonstick or cast-iron skillet with olive oil. Press noodle mixture firmly into the pan in an even layer to form a crust.
4. Bake crust for 12–15 minutes until set and golden at the edges.
5. Spread pizza sauce over crust, sprinkle with mozzarella, and add pepperoni or other toppings. Sprinkle with oregano and red pepper flakes if using.
6. Return to oven and bake 8–10 minutes until cheese is melted and bubbly.
7. Cool slightly, top with basil and any desired toppings, then slice and serve.