Ramen Pizza (Topping-On-Crust)
This is what happens when you take the already ridiculous concept of ramen pizza crust and decide it's not extra enough, so you pile regular pizza toppings on top like you're building some kind of carbohydrate monument to excess. It's the culinary equivalent of wearing a tuxedo to a monster truck rally—completely over the top, slightly insane, and somehow absolutely perfect. The ramen noodles form this crispy, chewy base that's sturdy enough to hold sauce, cheese, and whatever other toppings you decide to throw at it, creating layers of texture that make every bite feel like a little adventure. You get the familiar comfort of pizza flavors combined with the unexpected chewiness of ramen, and your brain doesn't quite know how to process it except to keep eating. It's junk food that's achieved a kind of transcendence through sheer audacity, the kind of dish that makes you question why anyone ever thought food had to follow rules in the first place.
Dough hugs noodle swirl—Cheese bridges the double carbs—One bite, two worlds fuse
Let Me Tell You...
This monstrosity exists because my friends and I were having one of those nights where we couldn't decide between ordering pizza or making ramen, and someone—I think it was Jake, but he denies it—suggested we just do both.
At first, we all laughed because it sounded completely insane, but then we started actually thinking about it, and the more we talked, the more it seemed like either the best idea we'd ever had or the worst. We were already three beers in, so our judgment was questionable at best, but we decided to commit to the madness.
I had a store-bought pizza crust in the freezer and some ramen noodles in the pantry, so we figured we had nothing to lose except our dignity and possibly our stomachs.
We started by cooking the ramen noodles until they were just tender, then drained them and patted them completely dry because nobody wanted hot oil splattering everywhere.
The key was getting them just golden and slightly crispy in a hot skillet with olive oil, creating these little noodle nests that would add texture without being too crunchy.
Meanwhile, we spread pizza sauce over the crust and loaded it up with mozzarella, Parmesan, and pepperoni, because if we were going to do something this ridiculous, we might as well go all the way.
The whole kitchen smelled like a collision between an Italian restaurant and a college dorm room, which was somehow exactly right.
The sautéed ramen went on top of everything else, creating this weird, wonderful layer of noodles that looked like some kind of carb-on-carb art project. We slid the whole thing into a 450-degree oven and waited, taking bets on whether it would be edible or if we'd just created the world's most expensive kitchen disaster.
The smell that came out of the oven was incredible—melted cheese, crispy noodles, and all those familiar pizza flavors mingling together in this aromatic cloud that made us realize we might actually be onto something genius instead of just drunk and stupid.
When we pulled it out of the oven, it looked like nothing I'd ever seen before—golden, bubbly, and completely ridiculous in the best possible way.
The first bite was a revelation: the familiar comfort of pizza combined with the unexpected chewiness of ramen noodles, creating this textural experience that made your brain work overtime trying to process what was happening.
We ate the entire thing while standing around my kitchen island, too amazed by our own creation to sit down.
Jake still claims it was my idea, but honestly, I'm proud to take credit for this beautiful disaster.
Sometimes the best food comes from being too drunk to care about conventional wisdom and too hungry to worry about whether something makes sense.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 1 large prepared pizza crust (store-bought or homemade, about 12 inches)
- 1 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sliced pepperoni or other pizza toppings (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon olive oil
- Fresh basil leaves, for serving
Preparation
- Preheat oven to 450°F (230°C). Place pizza crust on a baking sheet or pizza stone.
- In a large pot of salted boiling water, cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and pat very dry.
- Spread pizza sauce evenly over crust, sprinkle with mozzarella and Parmesan, and add pepperoni or other toppings. Sprinkle with oregano and red pepper flakes if using.
- In a small skillet, heat olive oil over medium heat. Add cooked ramen noodles and sauté for 2–3 minutes until just golden and a little crisp.
- Scatter sautéed ramen over the pizza.
- Bake pizza for 10–12 minutes, or until cheese is melted and bubbly and edges are golden.
- Top with basil and any desired toppings before slicing and serving.
Chef's Tips
- Sauté ramen noodles briefly in oil until just golden to add texture contrast without making them too crispy.
- Pat cooked ramen completely dry before sautéing to prevent oil splattering and ensure even browning.
- Variation: Add Asian-inspired toppings like teriyaki chicken, green onions, or sesame seeds for fusion flavors.
Serving Suggestion
Serve hot cut into squares with chopsticks and forks available, plus cold sodas for a fun, casual dining experience that embraces the carb-on-carb indulgence.