Tomato-Topped Spaghetti Pizza

Recipe Ingredients

		Van geffen vghc42a
10 oz	284g	Fresh tomatoes; core - slice
8 oz	227g	Spaghetti; cook - drain twice
2		Eggs
1/2 cup	118ml	Parmesan; grated - divided
1 tablespoon	15ml	Vegetable oil
1 1/2 cups	355ml	Mozzarella - shredded
1 teaspoon	5ml	Italian seasoning
1/2 cup	118ml	Pepperoni - sliced
1/2 cup	73g / 2.6oz	Green bell pepper - chopped
1/4 cup	59ml	Ripe olives; pit - slice

Recipe Instructions

Source:
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. Times-Picayune (wrv)

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