Introduction: Spaghetti Pizza
Spaghetti Pizza was served at my summer camp every Tuesday. I loved it as a camper, but when I became a counselor I grew tired of having it every week. It’s been years since I made it, and I was looking for something to get out of our rut. Funny how the tables have turned.
For this you will need:
-Garlic Powder, Oregano, Basil, Salt & Pepper (all to taste)
-Shredded Mozzarella Cheese
Step 1: Prepare the Crust
The crust is made of spaghetti noodles rather than dough, which makes this a GREAT dish if you have leftover spaghetti. If not, boil up a box, drain, and cool.
Spray the bottom of a baking dish with cooking spray. If you are using a metal pan, you will want to add some pasta sauce to the bottom to prevent sticking and burning. I prefer a glass pie plate to keep the round pizza motif.
Add the cool noodles and pat down. If you want a thick crust, use a lot of noodles.
In a separate dish, whisk eggs, garlic powder, basil, oregano, salt, pepper, and some Parmesan. Pour egg mixture over noodles and bake at 375f for at least 15 minutes. If you want a crispy crust, bake until the entire top layer is browned.
Step 2: Build, Bake, & Enjoy!
Some people like to cool the crust completely, which makes it a bit crispier. If you don’t want a crispy crust, or don’t have time, move ahead and begin to assemble.
Layer the crust with pasta/pizza sauce. I like to dust Parmesan over the sauce before adding my toppings. We only had cheese or pepperoni, so add a layer of pepperoni now. If you want, you can add any topping you want.
Sprinkle the shredded mozzarella over the top. I had a bag of mozzarella and provolone because I find it melts better.
Bake @ 375f until the top is golden brown, about 20-25 minutes.
When it’s done, let it set for 2-3 minutes before cutting. Enjoy with salad and garlic bread!
Participated in the
Pizza Speed Challenge 2020