| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Italian |
Pasta, Pizza, Cheese/eggs, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 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) |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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