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