Spaghetti Crust Pizza Food

SPAGHETTI PIZZA I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well.
• Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1 1/2 cups mozzarella. Top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. Let stand 5 minutes before cutting.

SPAGHETTI PIZZA PIE

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
• Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
• Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
• Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
• Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

SPAGHETTI-CRUST PIZZA

Steps:

• Heat oven to 350ºF.
• Beat egg and milk in large bowl until well blended. Add spaghetti; toss to coat. Spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
• Brown meat in medium skillet; drain. Stir in tomato sauce and dressing mix. Spread over spaghetti crust; sprinkle with cheeses.
• Bake 20 to 25 min. or until heated through.

DEEP-DISH SPAGHETTI PIZZA

Steps:

• Cook the spaghetti according to the package directions, then drain and set aside to cool.
• Preheat the oven to 350 degrees F. Generously spray a 10-inch springform pan or deep-dish pie pan with cooking spray.
• In a bowl, mix the cooked spaghetti, Parmesan, milk, garlic powder, salt, eggs and 1 cup mozzarella cheese.
• Spoon the mixture into the prepared pan and press it down into the pan. Pour on the pizza sauce. Add the preferred toppings and sprinkle with the remaining cup mozzarella. Place the pan on a rimmed baking sheet and bake until golden and bubbly, 35 to 40 minutes.

PIZZA DI SPAGHETTI

Steps:

• In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
• In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

SPAGHETTI SQUASH PIZZA CRUST

Steps:

• Preheat the oven to 400 degrees F.
• Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.)
• Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.)
• Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
• Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes.
• Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes.

SPAGHETTI PIZZA

Steps:

• Heat oven to 400°F. Grease 15x10x1-inch pan.
• Cook spaghetti in large pot as directed on package. Drain, and quickly rinse spaghetti and pot with cool water.
• In small bowl, beat milk, eggs and salts with whisk. Add to spaghetti, along with 1 cup Cheddar cheese and 1 cup mozzarella cheese; stir to combine. Pour onto pan; spread evenly. Bake 15 minutes.
• Reduce oven temperature to 350°F. Top with Toppings. Bake at 350°F 20 to 25 minutes or until cheese is bubbly. Serve immediately.

SPAGHETTI PIZZA PIE

Steps:

• Heat oven to 350°F.
• Toss spaghetti with half the Parmesan and egg; press onto bottom and up side of 9-inch pie plate to form crust.
• Mix meat and pasta sauce; spread onto crust. Top with mozzarella and remaining Parmesan.
• Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

SPAGHETTI CRUST SAUSAGE PIZZA CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking dish.
• Break the uncooked spaghetti in thirds.
• Cook the spaghetti in a large pot of boiling salted water until JUST al dente; strain then toss with 2 tablespoons butter.
• Spread warm pasta into the bottom of the baking dish.
• In a bowl combine milk, eggs, garlic salt and black pepper until well combined; pour over the spaghetti.
• Sprinkle 1-1/2 cups (or to taste) mozzarella cheese over the milk mixture.
• Sprinkle about 1/3 to 1/2 cup parmesan cheese on top of the mozzarella cheese.
• Bake for 15 minutes.
• Remove from oven then drizzle with the spaghetti sauce.
• Sprinkle the cooked sausage meat over the sauce; return to oven for about 15 minutes or until thoroughly heated through.
• Sprinkle with about 1-1/2 cups mozzarella cheese and return to oven for 3-4 minutes or until melted.

VEGETARIAN SPAGHETTI PIZZA

Steps:

• Break spaghetti into 2-inch pieces and cook according to package directions; drain.
• In a large bowl, beat eggs.
• Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder.
• Stir in spaghetti pieces.
• Lightly oil a 13 x 9 baking pan.
• Spread spaghetti mixture into pan, building up sides slightly.
• Bake at 425 for 15 minutes.
• Remove from oven.
• Spread spaghetti sauce over spaghetti"crust.
• "Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese.
• Bake at 350 for 35 minutes.
• Let stand 5 minutes before cutting.

SPAGHETTI SQUASH PIZZA CRUST

Steps:

• Place a pizza stone in the oven and preheat to 400 degrees F.
• Squeeze liquid from the spaghetti squash and add to a bowl. Add remaining spaghetti squash pizza crust ingredients and mix with a fork until combined.
• Dump the mixture onto a piece of parchment paper. Dampen hands to prevent sticking and shape into a 9" circle about 1/4-inch thick.
• Transfer the crust on the parchment to the pizza stone and bake 15-20 minutes until browned around edges.
• To make your favorite pizza, we've provided some ideas, top crust with sauce and desired toppings and bake for 5-7 minutes.

SPAGHETTI PIZZA PIE

Steps:

• Toss cooked spaghetti, parmesan cheese and egg.
• Place in 9-inch pie plate.
• Press along bottom and sides to form crust.
• Mix cooked meat and spaghetti sauce.
• Spread meat mixture over spaghetti crust.
• Sprinkle with mozzarella cheese.
• Bake at 350° for 30 minutes or until thoroughly heated.
• Let stand 5 minutes before cutting into wedges.