Tomato-Topped Spaghetti Pizza
Yield
1 pizzaPrep
25 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
tomatoes
cored, sliced |
|
| 8 | ounces |
spaghetti
cooked |
|
| 2 | large |
eggs
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
mozarella cheese, fat-free
shredded |
* |
| 1 | teaspoon |
italian seasoning
|
*
|
| ½ | cup |
pepperoni
sliced |
*
|
| ½ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
olives
pitted, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
tomatoes
cored, sliced |
|
| 231.2 | ml/g |
spaghetti
cooked |
|
| 2 | large |
eggs
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
mozarella cheese, fat-free
shredded |
* |
| 5 | ml |
italian seasoning
|
*
|
| 118 | ml |
pepperoni
sliced |
*
|
| 118 | ml |
green bell peppers
chopped |
|
| 59 | ml |
olives
pitted, sliced |
*
|
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.
