Tomato-topped Spaghetti Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Italian | Cheese/eggs, Pasta, Pizza, 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 | T | Vegetable oil |
| 1 1/2 | c | Mozzarella, shredded |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 153
Total Fat: 17.4g
Cholesterol: 135.7mg
Sodium: 533.7mg
Potassium: 124.3mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: 1.2g
Protein: 20.1g