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.
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.
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.
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.
Recipe by Rachel Schultz at https://rachelschultz.com/2017/01/09/spaghetti-pizza/