Ingredients
1 12" Boboli® Thin Pizza Crust
1 5-oz. pkg. Boboli® Pizza Sauce
12–14 pre-cooked meat ravioli
1 14.5-oz. can diced Italian style tomatoes, well drained
1 1/2 c. Provolone or Mozzarella cheeses, divided and shredded
1/2 c. Parmesan cheese, grated
1 tbsp. fresh parsley, chopped
Directions
Preheat oven to 450° F.
Bake time: 8 – 10 minutes
In a small bowl, combine pizza sauce and diced tomatoes; set aside. Add pre-cooked meat ravioli to a medium-sized skillet and heat on medium low until warm; set aside. Spread sauce on crust, leaving a 1" border around the edge. Sprinkle 1 cup of Mozzarella cheese onto sauce. Arrange ravioli in a single layer and top with remaining 1/2 cup of Mozzarella and the Parmesan cheese. Bake for 8–10 minutes until crust is light brown and cheese is melted. Top with fresh parsley.
Alternate Methods
For 8" pizza crust, use 2/3 ingredients.
1 12" Boboli® Thin Pizza Crust
1 5-oz. pkg. Boboli® Pizza Sauce
12–14 pre-cooked meat ravioli
1 14.5-oz. can diced Italian style tomatoes, well drained
1 1/2 c. Provolone or Mozzarella cheeses, divided and shredded
1/2 c. Parmesan cheese, grated
1 tbsp. fresh parsley, chopped
Directions
Preheat oven to 450° F.
Bake time: 8 – 10 minutes
In a small bowl, combine pizza sauce and diced tomatoes; set aside. Add pre-cooked meat ravioli to a medium-sized skillet and heat on medium low until warm; set aside. Spread sauce on crust, leaving a 1" border around the edge. Sprinkle 1 cup of Mozzarella cheese onto sauce. Arrange ravioli in a single layer and top with remaining 1/2 cup of Mozzarella and the Parmesan cheese. Bake for 8–10 minutes until crust is light brown and cheese is melted. Top with fresh parsley.
Alternate Methods
For 8" pizza crust, use 2/3 ingredients.