Tomato-topped Spaghetti Pizza

We ought to rejoice that in God’s great wisdom and love He does in fact answer all of our requests, though to be sure, He says no to some things because our having them would hurt us in the long run. We also ought to rejoice that in His wisdom He gives us what we ask at the best time, rather than at an earlier time when our very limited judgment thinks it would be best. And finally, we ought to rejoice that God’s love and wisdom gives us what often turns out to be far better than the precise thing for which we had asked (Eph. 3:20).

Daniel Fuller

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

A Message from our Provider:

“Jesus is my Lifeguard!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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