Pasta Pizza

Think of this as a pizza that traded its dough for a crunchy nest of angel hair pasta. The cooked noodles get pressed into a hot skillet with olive oil, where they fry into a golden, crispy disc that acts as your crust.

The flip is the fun part. Brown one side, slide the whole thing onto a plate, then flip it back into the pan so the crispy side faces up. From there, it’s standard pizza assembly: sauce, sauteed peppers and onions, sliced black olives, and mozzarella melted under a lid.

Using fat-free mozzarella and low-fat pasta sauce keeps this lighter than a regular pizza without sacrificing the gooey, melty cheese pull you want.

Kitchen Tips

• Use a nonstick skillet. Angel hair pasta will weld itself to a regular pan and the crust will fall apart during the flip.
• Press the pasta flat and even in the skillet. Thin spots will burn while thick spots stay soft.
• Cover the pan while the cheese melts. The trapped steam heats from above and melts the cheese without overcooking the crust.
• Cut into wedges with a pizza cutter or sharp knife while still in the pan.

Variations

• Add cooked Italian sausage or pepperoni on top for a heartier, meat-lover’s version.
• Use pesto instead of red sauce and top with sun-dried tomatoes and fresh basil.
• Try spaghetti or linguine for a thicker, sturdier crust with more chew.