Tomato-topped Spaghetti Pizza Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
10 ounce: Fresh tomatoes, core, slice
8 ounce: Spaghetti, cook, drain twice
2: Eggs,
1/2 cup: Parmesan, grated, divided
1 tbsp: Vegetable oil,
1 1/2 cup: Mozzarella, shredded
1 tsp: Italian seasoning,
1/2 cup: Pepperoni, sliced
1/2 cup: Green bell pepper, chopped
1/4 cup: Ripe olives, pit, slice (optional)
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp