Tomato-Topped Spaghetti Pizza
Submitted by Diana
Spaghetti pizza with a crispy pasta crust topped with pepperoni, mozzarella, fresh tomatoes, and olives. A fun, kid-friendly dinner that turns leftover spaghetti into something the whole family fights over.
YIELD
1 pizzaPREP
25 minCOOK
35 minREADY
1 hrsWhat happens when spaghetti night and pizza night collide? Pure magic, that’s what.
Cooked spaghetti gets tossed with eggs and parmesan, then pressed into a pizza pan and baked until it forms a golden, crispy crust you won’t believe is made of pasta.
Pile on the mozzarella, pepperoni, sliced tomatoes, green peppers, and olives, and you’ve got a dinner that kids will absolutely lose their minds over.
It’s also the single best use for leftover spaghetti you’ll ever find.
Pro Tips
- Press the crust evenly. Spread the spaghetti mixture flat and compact so it holds together when you slice it. Gaps mean floppy slices.
- Bake the crust first. Those 20 minutes alone in the oven are what transform limp noodles into a firm, sliceable base.
- Get the kids involved. Let them choose and arrange their own toppings. It’s basically arts and crafts they get to eat.
- Use leftover pasta. Day-old spaghetti actually works better here because it’s drier and firms up faster in the pan.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly spray a 12 inch pizza pan with non-stick cooking spray.
In a medium bowl beat eggs.
Add spaghetti, ¼ cup 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 ¼ cup Parmesan.
On spaghetti crust sprinkle 1 cup cheese mixture.
Top with reserved tomato slices, pepperoni, green pepper and olives.
Sprinkle with remaining ½ cup cheese mixture.
Bake until hot and cheese is melted, about 10 minutes.
This is a good recipe for a child.
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