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)

Related recipes