Spaghetti Pizza

Spaghetti Pizza was served at my summer camp every Tuesday. I loved it as a camper, but when I became a counselor I grew tired of having it every week. It’s been years since I made it, and I was looking for something to get out of our rut. Funny how the tables have turned.

For this you will need:
-Prepared Spaghetti
-2 Eggs
-Garlic Powder, Oregano, Basil, Salt & Pepper (all to taste)
-Parmesan Cheese
-Pasta/Pizza Sauce
-Pepperoni
-Shredded Mozzarella Cheese
-Cooking Spray
-Baking Dish

The crust is made of spaghetti noodles rather than dough, which makes this a GREAT dish if you have leftover spaghetti. If not, boil up a box, drain, and cool.

Spray the bottom of a baking dish with cooking spray. If you are using a metal pan, you will want to add some pasta sauce to the bottom to prevent sticking and burning. I prefer a glass pie plate to keep the round pizza motif.

Add the cool noodles and pat down. If you want a thick crust, use a lot of noodles.

In a separate dish, whisk eggs, garlic powder, basil, oregano, salt, pepper, and some Parmesan. Pour egg mixture over noodles and bake at 375f for at least 15 minutes. If you want a crispy crust, bake until the entire top layer is browned.

Some people like to cool the crust completely, which makes it a bit crispier. If you don’t want a crispy crust, or don’t have time, move ahead and begin to assemble.

Layer the crust with pasta/pizza sauce. I like to dust Parmesan over the sauce before adding my toppings. We only had cheese or pepperoni, so add a layer of pepperoni now. If you want, you can add any topping you want.

Sprinkle the shredded mozzarella over the top. I had a bag of mozzarella and provolone because I find it melts better.

Bake @ 375f until the top is golden brown, about 20-25 minutes.

When it’s done, let it set for 2-3 minutes before cutting. Enjoy with salad and garlic bread!