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Photo of Spaghetti pizza by WW

Spaghetti pizza

9
Points® value
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
10
Difficulty
Easy
This is a makeover of a previously fattening creation. It's basically pepperoni pizza that uses spaghetti, rather than dough, as the crust.

Ingredients

Olive oil cooking spray

2 spray(s)

Uncooked whole wheat pasta

12 oz, spaghetti

Egg whites

2 serving(s), large

Raw 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, shredded

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. Yields 1 slice per serving.

Notes

We renovated Spaghetti pizza by: Opting for more nutritious whole-wheat pasta. Substituting egg whites for some whole eggs. Using part-skim mozzarella cheese instead of full fat. Cutting the pepperoni into small pieces in order to spread it throughout the dish and using less (all modifications could result in a change to Points values).

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