Pasta pie

Yield: 4 servings

Measure Ingredient
1 \N Jar Spaghetti sauce -; (16 oz)
1 pounds Cooked capellini -; (very thin spaghetti)
2 tablespoons Olive oil
½ pounds Whole-milk mozzarella; sliced thin
16 slices Pepperoni -; (thin slices)
\N \N Fresh basil sprigs; for garnish

In a medium saucepan, heat the spaghetti sauce. In a non-stick skillet measuring 12 inches across the bottom, heat the oil over moderate heat until it is hot but not smoking. To the skillet add the capellini, distributing it evenly and pressing it lightly. Cook it, covered, over moderate heat for 25 minutes, or until the bottom is golden. Invert an oiled baking sheet over the skillet, invert the capellini "crust" onto the sheet, and slide it back into the skillet. Cook the capellini crust, covered, for 10 minutes more, spread the sauce over it, leaving a ½-inch border, and arrange the mozzarella on top. Arrange the pepperoni on the mozzarella and cook the "pizza", covered, over moderate heat for 3 minutes, or until the mozzarella is melted. Slide the pizza onto a pizza pan or flat platter. Garnish it with the basil. With a pizza wheel or sharp knife cut it into wedges. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9098 broadcast 04-01-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-06-1998

Recipe by: Sara Moulton

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