Spaghetti pizza
9
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 10 • Difficulty: Easy
This recipe renovation was first submitted by a devoted user and now is a dinner sensation! Whole wheat pasta, egg whites, and part-skim mozzarella are just some of the items we swapped in our update. The clever use of pasta as the crust of the pizza is a great twist on a dinnertime classic and is sure to get some great reactions from your family. Ten servings ready in just over an hour, you can have this on the table for a lively weeknight option or, make on the weekend. As with standard pizza, the versatility of this dish comes with the toppings. Add more vegetables like bell peppers and mushrooms to make it a more robust meal or serve a crunchy green salad alongside.
Ingredients
Olive oil cooking spray
2 spray(s)
Uncooked whole wheat pasta
12 oz, spaghetti variety
Egg whites
2 serving(s), large
Egg
1 large
Fat-free skim milk
⅔ cup(s)
Garlic powder
¾ tsp(s)
Table salt
½ tsp(s)
Dried oregano
1½ tsp(s)
Fresh basil
¼ cup(s), fresh, chopped (plus extra leaves for garnish)
Part-skim mozzarella cheese
9 oz, divided
Bottled spaghetti sauce
32 oz
Pepperoni
2 oz, finely julienned (about 1/2 cup)
Instructions
1
Preheat oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.
2
Break spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.
3
Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes; remove from oven. Reduce oven temperature to 350ºF.
4
Spread spaghetti sauce over pasta; sprinkle with remaining cheese. Scatter pepperoni evenly over cheese layer. Return to oven and bake until heated through and cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with basil and then cut into 10 servings.
5
Serving size: 1 piece.
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