Spaghetti pizza
9
Points®
Temps total: 1 h 10 min • Préparation: 15 min • Cuisson: 55 min • Portions: 10 • Difficulté: Facile
This is a makeover of a previously fattening creation. It's basically pepperoni pizza that uses spaghetti, rather than dough, as the crust.
Ingrédients
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.
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