Title: Tomato Topped Spaghetti Pizza
Categories: Pasta Pizza Dairy Vegetable
Yield: 4 Servings
| 10 | oz | Fresh tomatoes; core, slice |
| 8 | oz | Spaghetti; cook, drain twice |
| 2 | | Eggs |
| 1/2 | c | Parmesan; grated, divided |
| 1 | tb | Vegetable oil |
| 1 1/2 | c | Mozzarella; shredded |
| 1 | ts | Italian seasoning |
| 1/2 | c | Pepperoni; sliced |
| 1/2 | c | Green bell pepper; chopped |
| 1/4 | c | Ripe olives; pit, slice (optional) |
Preheat oven to 350~. Lightly spray a 12" pizza pan with non-stick cooking
spray. In a medium bowl beat eggs. Add spaghetti, 1/4 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 1/4 c Parmesan. On spaghetti crust sprinkle 1 c cheese mixture.
Top with reserved tomato slices, pepperoni, green pepper and olives.
Sprinkle with remaining 1/2 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)