Tomato-topped spaghetti pizza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 10 | ounces | Fresh tomatoes; core, slice |
| 8 | ounces | Spaghetti; cook, drain twice |
| 2 | Eggs | |
| ½ | cup | Parmesan; grated, divided |
| 1 | tablespoon | Vegetable oil |
| 1½ | cup | Mozzarella; shredded |
| 1 | teaspoon | Italian seasoning |
| ½ | cup | Pepperoni; sliced |
| ½ | cup | Green bell pepper; chopped |
| ¼ | cup | Ripe olives; pit, slice (optional) |
Directions
Preheat oven to 350~. Lightly spray a 12" pizza pan with non-stick cooking spray. In a medium bowl beat eggs. Add spaghetti, ¼ c Parmesan and oiil; toss to coat spaghetti. Spread spaghetti evenly into prepared pan; bake until spaghetti crust is firm, about 20 minutes. Remove from oven; set aside. In a small bowl combine mozzarella cheese, Italian seasoning and remaining ¼ c Parmesan. On spaghetti crust sprinkle 1 c cheese mixture. Top with reserved tomato slices, pepperoni, green pepper and olives. Sprinkle with remaining ½ c cheese mixture. Bake until hot and cheese is melted, about 10 minutes. This is a good recipe for a child. Source: Times-Picayune (wrv)