1 (12 ounce) package frozen and individually wrapped frozen pizza dough
1/4 cup margarine, melted
1/2 cup flour, divided
1/2 teaspoon salt
1/4 teaspoon packed granular sugar
2 cups pizza sauce, or as needed
1/2 cup water
1/2 cup shredded basil
1 cup shredded mozzarella cheese
salt and pepper to taste
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) container dry pasta
1 (8 ounce) container ricotta cheese
Preheat oven to 450 degrees F (225 degrees C).
Divide dough in half; wrap about 4 inches in greased plastic wrap; cut in flanges to stabilize pastry. Place in an 8x8 inch baking dish.
Heat cream and pats of butter in a medium saucepan over medium-low heat. Saute, stirring occasionally, until all meat is softened 1 hour. Stir in 1 cup flour, salt and 1/2 cup sauce; heat and stir until all ingredients are thoroughly combined. Stir in 2 cups pizza sauce, as needed, and cook briefly. Stir in 2 tomatoes, basil, 1/2 cup mozzarella, 3/4 tsp salt and ricotta. Stir in remaining flour, salt and milk; stir until dough is al dente. Add pasta, knife, remaining cream and crushed mozzarella; cook an additional 10 minutes. Cool to room temperature. Stir in remaining cream and crushed cheese; continue cooking until cheese is blended. Cool completely and transfer to a European-style mold and cool.