Sunday, February 20, 2011

Spaghetti Pizza

I loved this! It's easier than waiting around for dough to rise. I thought it was very yummy and it's easily tweaked to fit your family's tastes. I put pepperoni and olives over all but added diced onion and peppers to one half for those who wanted a more "supreme" pizza taste. Sliced mushrooms would work too. Or Canadian bacon.

adapted from Spaghetti Pepperoni Pizza on

8 oz. uncooked spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 1/2 - 3 cups shredded mozzarella cheese, divided
1/4 tsp. salt
1/4 tsp. garlic powder
16 oz. (2 cups) spaghetti sauce with sausage*
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. fennel seeds (optional)
4 oz. sliced pepperoni

additional toppings (optional):
diced onion
diced green pepper
sliced black olives
sliced mushrooms

Preheat oven to 425 degrees and spray a 9x13 baking pan with cooking spray. Cook spaghetti according to package directions; rinse with cold water and drain. In a large bowl, beat egg with milk, salt, and garlic powder. Mix in spaghetti and 1/2 cup of mozzarella until evenly coated; spread evenly in bottom of greased pan. Bake for 15 minutes.

Remove from oven and reduce oven temperature to 350 degrees. Spread sauce over spaghetti; sprinkle oregano, basil, fennel (if using), and remaining mozzarella. Top with pepperoni and any additional toppings. Bake again for 30 minutes. Let stand 5 minutes before serving.

*I like Prego Italian Sausage and Garlic

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