MOZZAGNA (DEEP-DISH RICOTTA–SPINACH–MUSHROOM PIZZA)

A glorious mash-up: mozzarella–egg crust on the bottom, lasagna vibes on top. Low-carb, deeply satisfying, and very Mojo. Makes 8 generous squares.

INGREDIENTS

• Crust
• 2 cups shredded low-moisture mozzarella
• 1 large egg
• 1–2 Tbsp almond flour (optional, for structure)
• 1 tsp Italian herb blend
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• Olive oil, for greasing
• Ricotta Layer
• 1½ cups whole-milk ricotta
• 1 large egg
• ¼ cup Parmigiano-Reggiano, finely grated (plus more for topping)
• Pinch nutmeg
• Salt & pepper to taste
• Veg Sauté
• 1 Tbsp olive oil (or tallow)
• 8 oz mushrooms, sliced
• ½ small red onion, thinly sliced
• 3–4 cups fresh spinach (or 10 oz frozen, well-wrung)
• 2 cloves garlic, minced
• ¼–½ tsp crushed red pepper (optional)
• Pinch salt
• To Assemble
• ½–¾ cup marinara (light layer)
• 1–1½ cups shredded mozzarella or provolone
• Extra Parm for topping

DIRECTIONS

1. Heat oven to 400°F (204°C). Grease a glass baking dish (9×9 for thicker; 9×13 for thinner).
2. Mix crust ingredients and press evenly into dish. Par-bake 10–12 minutes until edges lightly golden. Cool 5 minutes; reduce oven to 375°F (190°C).
3. Stir together ricotta, egg, Parm, nutmeg, salt, and pepper.
4. Sauté mushrooms and onion in oil until browned. Add garlic and red pepper; cook 30 seconds. Add spinach; wilt and season with a pinch of salt.
5. Spread a thin layer of marinara over the crust. Spoon ricotta mixture evenly, then the sautéed vegetables.
6. Top with mozzarella/provolone and a sprinkle of Parm. Bake 20–25 minutes until bubbling and golden.
7. Rest 10 minutes for clean slices.

Mojo Note: Keep the sauce layer light so the crust stays snappy. Frozen spinach works great—just wring it very dry. Add cooked Italian sausage or pancetta if you want to beef it up.