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Spaghetti Pizza

Spaghetti pizza

8
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

Egg whites

2 large

Egg

1 large egg(s)

Fat free skim milk

⅔ cup(s)

Garlic powder

¾ tsp

Table salt

½ tsp

Dried oregano

1½ tsp

Basil

¼ cup(s), fresh, chopped (plus extra leaves for garnish)

Shredded part skim mozzarella cheese

9 oz, divided

Bottled spaghetti sauce

32 oz

Pepperoni

2 oz, finely julienned (about 1/2 cup)

Instructions

  1. Preheat the oven to 400ºF. Coat a 9- X 13-inch glass baking dish with cooking spray; set aside.
  2. Break the spaghetti into 2-inch pieces and cook, al dente, according to directions; drain and cool.
  3. Meanwhile, in a large bowl, beat the egg whites and egg until frothy. Stir in the milk, garlic powder, salt, oregano, basil and 1/3 of mozzarella; add the cooked spaghetti and stir until thoroughly combined. Spread the spaghetti mixture evenly in the bottom of the prepared baking dish. Bake for 15 minutes; remove from the oven. Reduce the oven temperature to 350ºF.
  4. Spread the spaghetti sauce over pasta; sprinkle with the remaining cheese. Scatter the pepperoni evenly over the cheese layer. Return the dish to the oven and bake until heated through and the cheese is bubbly, about 30 minutes. Let stand for 5 minutes, garnish with the basil and then cut into 10 pieces.
  5. Serving size: 1 piece.

Notes

Cutting the pepperoni into small pieces in order to spread it throughout the dish and using less.

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