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1
Position oven rack on the second lowest level in oven and place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500.
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2
Fill a large pot with water; bring to a boil over high heat; add in salt and then add the lasagna noodles; stir to submerge the noodles; cook until al dente, about 10 minutes.
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3
Drain, rinse, drain again, and blot dry.
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4
Brush the noodles on both sides with the olive oil.
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5
Cut several 1-inch long slits lengthwise down the center of the noodles; set aside.
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6
Coat a 12-inch pizza screen or perforated pizza pan with cooking spray.
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7
Dust pizza dough with flour; place in prepared pan and gently stretch into a 12-inch round.
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8
Top the pizza: spread the ricotta evenly over the dough, leaving a 1/2-inch border.
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9
Spoon 1/2 cup pizza sauce evenly over the ricotta.
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10
Lay the lasagna noodles over the sauce, trimming the noodles to fit.
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11
Fill in any spaces with the trimmings.
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12
Spoon remaining 1/2 cup pizza sauce over the noodles; sprinkle with Parmesan and garlic over the top.
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13
Distribute chunks of sausage over the sauce; scatter mozzarella over the top.
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14
Crush the oregano between your fingers and sprinkle over the cheese and crust.
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15
Place pizza in the oven on the upper rack; bake 10 minutes until pizza crust is crisp and golden.
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16
Using a pizza peel, lift the pizza off the pan and place the crust directly on the baking stone; remove the pan from the oven.
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17
Continue baking 3-4 minutes until the bottom of the crust is golden brown.
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18
Using the peel, remove pizza from oven to cutting board.
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19
Slice pizza into wedges; serve immediately.
