SPAGHETTI PIZZA

January 9, 2017

Sometimes pizza dough is kind of a pain that I do not want to mess with at all. I do homemade doughs sometimes (and they are tasty!) but you know the nights I just need to not have to have the forethought to begin preparing dinner on and off starting at 11:00am.

SO MAKE A PIZZA CRUST OUT OF NOODLES! So make a pizza crust out of noodles. The noodles get all crispy and tasty this way too. Yes, this is a crazy fusion food which normally feel a little gimmicky, not fancy, but I found myself feeling quite epicurean while I ate this. Probably one of the prettiest pizzas I have seen to date and certainly since the start of the 2017 calendar year.

spaghetti-pizzaSPAGHETTI PIZZA

1 pound spaghetti, cooked al dente
2 eggs
2 tablespoons parsley
1 and 1/2 teaspoons salt, divided
1 cup pesto (my favorite recipe here), divided
4 teaspoons olive oil, divided
1 pint grape tomatoes
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano
Mozzarella
Basil
Parmesan, shaved

When preparing spaghetti, reserve 1/4 cup pasta water before straining noodles. Toss noodles with egg, parsley, 1 teaspoon salt, pasta water, and 2 tablespoons pesto. Drizzle a skillet with 1/2 teaspoon olive oil and heat to medium. Press 1/2 of noodles in pan and cook for 8-9 minutes, until bottom is browned. Transfer pizza to a parchment lined baking sheet and repeat with remaining noodles.

spaghetti-pizza-copy

Place grape tomatoes in skillet over medium-low heat and drizzle with olive oil and season with 1/2 teaspoon salt, pepper, basil, and oregano. Roast for 4-5 minutes.

Spread pesto across pizzas and top with mozzarella and roasted tomatoes. Broil for 1-2 minutes, until cheese is melted. Top with parmesan and fresh basil.

SPAGHETTI PIZZA
 
Author:
Ingredients
  • 1 pound spaghetti, cooked al dente
  • 2 eggs
  • 2 tablespoons parsley
  • 1 and ½ teaspoons salt, divided
  • 1 cup pesto (my favorite recipe here), divided
  • 4 teaspoons olive oil, divided
  • 1 pint grape tomatoes
  • ¼ teaspoon pepper
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • Mozzarella
  • Basil
  • Parmesan, shaved
Instructions
  1. When preparing spaghetti, reserve ¼ cup pasta water before straining noodles. Toss noodles with egg, parsley, 1 teaspoon salt, pasta water, and 2 tablespoons pesto. Drizzle a skillet with ½ teaspoon olive oil and heat to medium.
  2. Press ½ of noodles in pan and cook for 8-9 minutes, until bottom is browned. Transfer pizza to a parchment lined baking sheet and repeat with remaining noodles.
  3. Place grape tomatoes in skillet over medium-low heat and drizzle with olive oil and season with ½ teaspoon salt, pepper, basil, and oregano. Roast for 4-5 minutes.
  4. Spread pesto across pizzas and top with mozzarella and roasted tomatoes. Broil for 1-2 minutes, until cheese is melted. Top with parmesan and fresh basil.

Adapted from Playful Cooking

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Comments

  • Jamie Nickerson

    Thank you so much ! Not only for the great recipe but for showing your love for Christ and incorporating it into your blog !! God will bless you for that ! Blessings to you and your family my sister in Christ :)!
    Love , Jamie

    • Rachel Schultz

      Thank you Jamie!

  • […] “Spaghetti” Pie – sub zoodles for the pasta!  […]

  • Debra Spratt

    Hi Rachel!
    Your brilliant!! You are my very favorite person on Pinterest! Well really, my daughter is first…but YOUR FIRST after her ; ) Thanks for all your wonderful pins!!
    Debra Spratt <3

    • Rachel Schultz

      Thanks so much Debra :)

  • Jen

    Perfect for the kids

    • Rachel Schultz

      Thanks! That’s good to know.

      • Allison

        Have you ever made an extra and froze it? If so, did you freeze if before of after you baked it.

        • Rachel Schultz

          I’ve not done it, but my guess is you’d freeze before.

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